Mini Pumpkin PieAssembled in 15 minutes!

Mini Pumpkin PieAssembled in 15 minutes!

Mini pumpkin pie is everything you like about homemade pumpkin pie with smooth cream, cute and delicious in a bite size! !

These mini pumpkin pies impress party and dinner guests! For more must-do mini cakes, be sure to add mini lemon cakes, mini cinnamon rolls and mini peanut butter cheesecakes to your party! !

Pumpkin Pie Bites

Who likes pumpkin pie? This is something I look forward to baking every fall. There is nothing like a slice of homemade pie! I think it will be fun to make miniature versions of classic pumpkin pie, and I am very satisfied with their results.

These bite-sized mini pumpkin pies are perfect for parties or special occasions because you can make a lot and they look really impressive. They look like you spent a whole day making them, but in fact, they only take about 15 minutes to assemble.

With these pumpkin pie, you can get the same flavor as homemade pumpkin pie, with less preparation time, less baking time, and a higher ratio of crust to filling. 😉I believe that the crust is sometimes the best part of the pie. With these mini pumpkin pie, every bite will have a flaky crust!

How to make mini pumpkin pie:

As far as “special equipment” is concerned, you need two mini muffin tins and a 3-inch cookie cutter (which can be round or fan-shaped). If you don’t have a cookie cutter of the right size, I believe you can also use a water cup.

Prepare. First preheat the oven to 350° F, then spray two mini muffin tins with cooking spray. Be sure to spray your pot so that the pie comes out.

Crispy. To roll out the pie dough, we use a 3-inch round or flower-shaped cookie cutter to cut out 24 pieces. Press the cut into the hole of the muffin tin, and then put it in the refrigerator.

filling. At the same time, mix the pumpkin puree, heavy cream, eggs, sugar, pumpkin pie spices, cinnamon, salt, and vanilla in a large bowl to make the pie filling. Remove the cans from the refrigerator and add 1.5 tablespoons of filling to each crust (you can use a No. 40 biscuit spoon to do this).

notes. Tap the can on the counter to make a smooth, even filling.

bake. Bake at 350° for 18-22 minutes or until the crust starts to turn golden. Let the pie cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Serve. When they are cool enough, you can sprinkle whipped cream and cinnamon powder on them, or eat them directly! It all depends on you. You can eat at room temperature or refrigerate and eat.

Recipe reminder + storage information

Pumpkin Pie Mix or Pumpkin Puree: This recipe uses ordinary pumpkin puree. For best results, I recommend using the ingredients listed in the recipe. However, if you have canned pumpkin pie mixture on hand, you can use it. Just omit the pumpkin pie spice, salt and cinnamon.

Adjust the cake tin: Use a cookie cutter with a diameter of 4 inches to press out the dough. Press into the hole of the cupcake tin. Note: The crust will not climb all the way up to the side of each muffin. Chill the dough for 1-2 hours. Heat the oven to 350°F and pre-bake the crust for 10-13 minutes. Add pumpkin filling to make the crust about 3/4 full, and bake for about 20-25 minutes or until the filling is set. Before taking them out, let them cool in the jar.

Ingredients: Adding a piece of whipped cream is a classic of pumpkin pie. You can also add caramel or chocolate drizzle. You can put chopped pecans or walnuts on top.

Make these mini pumpkin pies ahead of time, Please be sure to store them in the refrigerator for 24-48 hours in advance. Add whipped cream when serving.

Shop Keep the mini pies in the refrigerator for 3-4 days. freeze They are 4-6 weeks. For best results, please thaw in the refrigerator.

For more pumpkin recipes, please check:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 18 minutes

Cool for 15 minutes

Total time 43 minutes

24 servings

Calories 39 kcal

Author Little Luna

• 2 Round pie dough homemade or store bought
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1 egg
• 1/4 cup brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher sea salt
• 1/2 teaspoon vanilla extract

• Preheat the oven to 350 degrees. Spray two mini muffin tins with baking spray and set aside.

• Spread the pie dough on a baking mat or lightly flour the surface. Using a 3-inch round or flower-shaped cookie cutter, cut out 24 pieces. Gently press into the hole of the prepared muffin tin. Keep in the refrigerator.

• Meanwhile, in a large bowl, stir together the pumpkin puree, heavy cream, eggs, sugar, pumpkin pie spice, cinnamon, salt, and vanilla.

• Remove the cans from the refrigerator and add 1.5 tablespoons of filling to each crust (you can use a No. 40 biscuit spoon to do this). Tap the can on the counter to make a smooth, even filling.

• Put in the oven and bake for 18-22 minutes or until the crust starts to turn golden brown. Remove from the oven, cool in the can for 15 minutes, then transfer to a metal rack to cool completely.

• If necessary, put whipped cream and a little cinnamon on top. Serve at room temperature or refrigerated.

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These look so cute and delicious, Natalie! Thank you for sharing more of Natalie’s great recipes, head to Life Made Simple.

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