Mini Pumpkin Pies
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If you’re looking to add a little sweetness to your fall meals, mini pumpkin pies are the ultimate homemade treat! These little desserts are perfect for two, making them ideal for cozy evenings or intimate holiday dinners.
Start with a flaky homemade pie crust that’s just the right size for these small-scale pies, then add the pumpkin filling mixed with a warm blend of spiced pumpkin puree, sugar, and cream. Top with whipped cream, grab your fork, and enjoy a slice of fall bliss in every bite!
Beyond their adorable size, mini pumpkin pies capture the very essence of the fall season with their rich, spiced flavors that will have you dreaming of cozy sweaters and colorful leaves.
Looking for more fall desserts for two? Check out my recipes for mini dutch apple pies, apple pie for two, and apple crisp too!
Ingredients
- Homemade Crust: All-purpose flour, unsalted butter, salt, and ice-cold water
- Pumpkin Filling: Pumpkin puree, granulated sugar, egg yolk, cinnamon, ginger, nutmeg, pure vanilla extract, and heavy cream (or canned coconut milk for dairy-free).
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Mini Pumpkin Pies
Prepare the Crust:
Whisk flour and salt together in a small bowl.
Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, until the dough comes together.
Form ball into a small disk, wrap, and chill for 15 minutes.
Roll and Shape the Crust:
Preheat oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface until it is about one-eighth inch thick.
Cut the dough into circles large enough to fit two 4-inch mini tart pans or ramekins.
Place the dough in the pans, pressing it along the bottom and sides, then trim any excess.
Save the excess dough to make mini-shaped cutouts.
Make the Filling:
In a small bowl, whisk together beaten egg, pumpkin puree, sugar, cinnamon, ginger, nutmeg, and vanilla.
Gradually stir in the heavy cream (or canned coconut milk) until thoroughly combined and smooth.
Fill and Bake:
Pour the filling into the prepared crusts, dividing it evenly between the two pies. Gently tap each pie on the counter to level out the filling and remove any air bubbles.
Bake for 20 to 25 minutes, or until the filling is set and slightly puffed. Allow the pies to cool in their tins for at least 10 minutes, then transfer to a wire rack to cool completely.
I used Swerve in place of the sugar so my pies are wonky and sticky on top.
While the pies are cooling, roll out excess dough and cut out small shapes. I used a 2-inch spring loaded maple leaf cutter. Place the cutouts on a parchment paper or silicone mat lined baking sheet. Brush with egg wash, and bake for 10 minutes, until golden brown.
Let pie cool completely before serving or placing in the refrigerator. Serve chilled topped with whipped cream (or whipped coconut cream) and leaf cutouts.
Mini pumpkin pies are the ultimate fall indulgence for two. These little treats pack all the warmth and flavor of autumn in a compact serving.
Expert Tips
- To Make Ahead: The dough can be made a day or two ahead and kept wrapped in the fridge. The filling can also be mixed and stored in an airtight container for up to two days. Just give it a stir before pouring it into the crusts.
- Store-bought pie dough can be a time-saver. Just cut it down to fit your mini pie tins or ramekins. A small inverted bowl works well for this.
- You will know the pies are ready when the filling is set but still slightly jiggly in the center when you gently shake the pan. They will continue to firm up as they cool.
- Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
- Baked mini pumpkin pies freeze well. Allow them to cool completely, then wrap each pie in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to 2 months. To enjoy, thaw in the refrigerator overnight.
Make it a Meal for Two
- Stuffed Turkey Breast with cranberry-sausage stuffing
- Roasted Garlic Mashed Potatoes for two
- French Green Beans sautéed in butter with shallots and herbs
- Stuffed Sweet Potatoes with marshmallows and pecans
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Mini Pumpkin Pies
Equipment
Ingredients
Crust
- 0.67 cups all-purpose flour 2/3rd cup
- 0.25 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2-4 tablespoons ice water
Filling
- 0.33 cup pumpkin puree
- 1 large egg yolk
- 2 tablespoons granulated sugar
- 0.13 teaspoon ground cinnamon 1/8th
- 0.13 teaspoon ground ginger
- pinch ground nutmeg
- 0.13 teaspoon pure vanilla extract
- 0.25 cup heavy cream or canned coconut milk – shake before opening
Instructions
- Whisk flour and salt together in a small bowl.
- Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough comes together. Form ball into a small disk, wrap, and chill for 15 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface until it is about one-eighth inch thick.
- Cut the dough into circles large enough to fit two 4-inch mini tart pans or ramekins.
- Place the dough in the pans, pressing it along the bottom and sides, then trim any excess. (Save the excess dough to make shaped cutouts).
Filling
- In a small bowl, whisk together beaten egg, pumpkin puree, sugar, cinnamon, ginger, nutmeg, and vanilla.
- Gradually stir in the heavy cream (or canned coconut milk) until thoroughly combined and smooth.
- Pour the filling into the prepared crusts, dividing it evenly between the two pies. Gently tap each pie on the counter to level out the filling and remove any air bubbles.
- Bake for 20 to 25 minutes, or until the filling is set and slightly puffed. Allow the pies to cool in their tins for at least 10 minutes, then transfer to a wire rack to cool completely.
- Let pie cool completely before serving or placing in the refrigerator. Serve chilled topped with whipped cream (or whipped coconut cream) and leaf cutouts.
Shaped Cutouts
- While the pies are cooling, roll out excess dough and cut out small shapes. I used a 2-inch spring loaded maple leaf cutter. Place the cutouts on a parchment paper or silicone mat lined baking sheet. Brush with egg wash, and bake for 10 minutes, until golden brown.
Notes
- To Make Ahead: The dough can be made a day or two ahead and kept wrapped in the fridge. The filling can also be mixed and stored in an airtight container for up to two days. Just give it a stir before pouring it into the crusts.
- Store-bought pie dough can be a time-saver. Just cut it down to fit your mini pie tins or ramekins. A small inverted bowl works well for this.
- You will know the pies are ready when the filling is set but still slightly jiggly in the center when you gently shake the pan. They will continue to firm up as they cool.
- Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
- Baked mini pumpkin pies freeze well. Allow them to cool completely, then wrap each pie in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to 2 months. To enjoy, thaw in the refrigerator overnight.
