Mini Pumpkin Pies

These are hands-down the cutest things I’ve made. Ever. The fact that they are actually shaped like little itty bitty pumpkins just sweetens the deal. Oh, also? They are so freaking easy to make!

I’ve said before that I like bite-sized baked goods. Once you break out plates and forks and spoons, it becomes too much of an ordeal. Things like cookies, cupcakes, and mini treats are easy. You could grab one and walk away. Or walk back and grab more than one. Or sit down and eat a lot because they’re so small you’re allowed to eat more of them. Whatever works.

I had seen Bakerella make some pumpkin pie bites and swore I would try my hand at it, too. While I used a different recipe for the filling, I did use her idea of shaping the pastry dough into little pumpkins. Love it!

Also, I cheated a little bit. I used refrigerated pie dough. To a purist like me, it feels like I bought some Tollhouse Break-and-Bakes, stuck them in the oven, and pretended they were my own. But pie crusts have never been my forte so I’m totally fine with using refrigerated dough. Really, I am.

I drizzled melted vanilla chips on some. Adding some pecans or walnuts for garnish would also be cool.

Mini Pumpkin Pies

Mini Pumpkin Pies
(design inspired by Bakerella)

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
2 9-inch unbaked pie crusts (usually comes 2 to a box)

Baking Temperature: 350 degrees
Baking Time: 15 minutes minutes

  1. Remove pie crusts from fridge and bring to room temperature. Roll them out a little bit with a rolling pin to get more surface area.
  2. In a large bowl, crack eggs and mix slightly.
  3. Add pumpkin, sweetened condensed milk, cinnamon, nutmeg, allspice, and salt. Wisk until well combined.
  4. Using a cookie cutter (or if you’re cheap like me, a cup with a 3-inch diameter), cut circles from the pastry dough and press in and around the top of the muffin cup. Make sure there is enough crust over the sides of the muffin cups. Using the overflow dough (or scrap pieces), fashion a stem and affix to pie shells. I alternate slots in the mini muffin tin so the sides of the crust don’t stick together.
  5. Place in oven and bake for 15 minutes, or until crust turns golden brown.
  6. Garnish with melted vanilla chips or chocolate chips, if desired.

6 Responses to Mini Pumpkin Pies

  1. Isabella Swan says:

    It’s pumpkin season! I have heard that you have a thing for pumpkins. Since it’s close to Halloween, might you make a vampire themed snack? I like vampires.

  2. Pingback: Gluten Free / Dairy Free Mini K? Rbiskuchen | Cholesterol Diet Guide

  3. Macy says:

    How many miniature pies does this recipe yield?

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