Mini Pumpkin Pies

Mini Pumpkin Pies bring everything wonderful about classic pumpkin pie into sweet little pastries made for sharing. Each one has a flaky, buttery crust and smooth pumpkin filling with brown sugar, maple, and just the right blend of warm spices. A swirl of maple-vanilla whipped cream adds a lovely finishing touch.

Best of all, these individual pumpkin pies bake in a regular muffin tin. There’s no slicing, no special tart pans, and no need to prebake the crusts. Refrigerated pie dough keeps things simple, while the homemade pumpkin custard tastes wonderfully rich and comforting.

These little pies are especially handy for holiday gatherings because you can make them ahead and add the whipped cream before serving. Arrange them on a dessert platter for Thanksgiving, Christmas, or any cozy fall celebration. They’re just as charming with afternoon coffee as they are after a holiday dinner.

Recipe Yield: 12 servings

INGREDIENTS

Pie Crust:
1 package (14.1 oz) refrigerated pie crusts (2 crusts)
1 tsp softened unsalted butter (for greasing)

Pumpkin Filling:
1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)
1/2 cup packed light brown sugar
1/2 cup heavy cream
2 large eggs
2 tbsp pure maple syrup
1 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp fine salt

Maple-Vanilla Whipped Cream:
3/4 cup cold heavy whipping cream
1 tbsp pure maple syrup
1 tbsp powdered sugar
1/2 tsp vanilla extract
1/8 tsp ground cinnamon (optional, for dusting)

INSTRUCTIONS

1. Prepare the muffin tin:
Preheat oven to 375°F. Lightly grease a standard 12-cup metal muffin tin with softened butter.

2. Shape the pie crusts:
Unroll the pie dough and cut twelve 4-inch circles, gently rerolling scraps as needed. Press each circle into a muffin cup, covering the bottom and sides without stretching. Refrigerate for 10–15 minutes.

3. Make the pumpkin filling:
Whisk pumpkin purée, brown sugar, heavy cream, eggs, maple syrup, vanilla, spices, and salt until smooth and evenly combined.

4. Fill the mini pies:
Divide the pumpkin filling among the chilled crusts, about 4 tbsp each. Leave approximately 1/4 inch of space below the pastry edges to prevent overflowing.

5. Bake until set:
Bake for 25–32 minutes, until the crusts are golden and the filling is set around the edges. The centers should have only a slight wobble and reach at least 160°F.

6. Cool the pies:
Let the pies rest in the muffin tin for 20 minutes. Carefully loosen with a thin spatula and transfer to a wire rack. Cool completely, then refrigerate until chilled.

7. Prepare the whipped cream:
Beat the cold whipping cream, maple syrup, powdered sugar, and vanilla until medium-stiff peaks form. Spoon or pipe onto the chilled pies. Finish with a light dusting of cinnamon, if desired.

Helpful Tips to Perfect This Recipe

• Use the right muffin tin: A standard 12-cup metal muffin tin creates generous individual pies. Cut the pastry into 4-inch rounds so the crust reaches the upper edges of each cup.
• Keep the pastry chilled: Cold dough holds its shape better and helps create flaky layers. If the crust becomes soft while you’re working, refrigerate it briefly before filling.
• Watch the pumpkin filling: Remove the pies when the edges are set and the centers barely wobble. The custard continues to firm as it cools. Overbaking can cause cracks.
• Make them ahead: Bake the pies one or two days early and refrigerate in an airtight container. Refrigerate within 2 hours of baking and store for up to 4 days. Add freshly whipped cream just before serving.