Pumpkin Pie Minis are the most delicious, delightful autumn dessert: Adorable, inviting, easy-as-pie to make & serve, & full of pumpkin spice!
Why Wait for Pumpkin Pie?
We started enjoying pumpkin pie’s pleasures back in September, when pumpkins first showed up in the marketplace. It’s delicious comfort food, just-sweet-enough in flavor, handsomely colored, and made from everyday ingredients.
Plus: Pie! Few desserts are easier, and varying the shape (slab pie! hand-pies! And best of all: mini’s!) gives you even more ways to share the pleasures of this classic and do-able dessert.
If you can’t see pumpkin’s goodness outside its traditional place among “Thanksgiving’s Greatest Hits!”, I totally understand: We have a long association with this classic pie, limiting it to one annual turkey-centered feast.
But Halloween-style Jack O’Lanterns show up in grocery stores, at farmers’ markets, and at pumpkin-patch events, long before that big fall feast day.
Halloween = Pumpkin Pie Season’s Official Start Date!
So it’s true that Halloween kicks off Pumpkin Season Official, am I right? This means pumpkin pie fits right in for Trick-or-Treat season. And it keeps on being a way to win at dessert time, all through the fall and winter months.
What’s Inside to Make These Marvelous Minis Special?
Pumpkin pie filling is a standard recipe we almost know by heart. As baking goes, it’s easy to get it good, to get it right. I like to add a little extra goodness by using brown sugar along with granulated, and by including syrup in my pumpkin pies. There’s a bouquet of spices to bring.
Syrups I love include maple syrup, sorghum syrup which is beloved in the Mountain South including my home state of North Carolina, and pure cane syrup such as Steen’s Syrup from South Louisiana. For a British note, try Lyles’ Golden Syrup. Use any syrup you like —if it goes on your pancakes, it will work fine here!
How to Make These Marvelous Minis:
This recipe begins with the dry ingredients: Sugars and spices, which you’ll stir together in a bowl to combine them well.
Then beat the eggs really well in a big bowl, where all the ingredients will end up. You can use a whisk or a fork — just make sure you get the eggs blended well so the pumpkin custard comes out pleasing and smooth.
Bringing It All Together
Next you’ll add the pumpkin puree, evaporated milk, syrup and vanilla. Stir and stir, no machines here. It’s just you and your spoon/whisk/fork. Unplugged.
This is old school baking here, and if little ones are in your life, get them helping. It’s magic to see how these extremely different ingredients come together to make one familiar lovely thing.
Then in go the sugar and spices. Whisk away or use a fork or maybe a slotted spoon? Whatever it takes to make these dry ingredients (sugar and spices) dissolve into the rich custardy goodness of the pumpkin-eggs-milk-syrup-vanilla extract essence. I love this dish!
That’s it! Time to bake! Unroll two circles of pastry dough: you can use purchased pie crusts from the grocery store or make your own. Cut piecrust into 4-inch circles, using a 4-inch cutter if you have one, or a small saucer as a guide. You can pinch off extra dough and press to make the dough fit — this is an easy-going treat so just get the pastry in there so it covers the pan and holds the filling!
Pumpkin Pie Minis for the Win!
Isn’t this filling beautiful? I love the color and you will love the flavor. In my photos, the pumpkin filling has a rustic hue. It’s not a candy-corn orange. That’s the magic of the spices, syrup, and brown sugar.
The whipped cream and sprinkles bring the bright fun jack-o-lantern Halloween color to your pumpkin pie minis.
Presentation Is Easy, Too!
You can serve these as a little plated dessert on a table of sweets, or call it a finger-food night and tell folks to eat them out of hand!
Take these to soccer practice or on a hike, with the whipped cream in a sealed container with a small ice pack and spoon, to add as your pass them out! Do what suits your party, and expect applause because these are fun and delicious.
You’ll love the look and flavor of these pumpkin pie minis and so will your family and friends.
More Pumpkin Season Cooking Inspiration? Here You Go!
You can keep your pumpkin-loving self busy all season long, as I do, by adding to your pumpkin repertoire.
Start with my Pumpkin Muffins from Old Salem, North Carolina, perfect for breakfast and a wonderful seasonal bread to serve with a special dinner, as they do at Salem Tavern, an historical restaurant in Winston-Salem, North Carolina.
For a savory start to Halloween season suppers, check out this Pumpkin Corn Chowder with Shrimp, on Kudos Kitchen by Renee.
To make the whole holiday season special, consider my Pumpkin Cheesecake with Pecan-Gingersnap Crust : worth every minute and big enough to delight your holiday season guests throughout the celebration.
Here’s a how-to on pumpkin puree, comparing homemade with canned and showing you how to make your own if you’d like to give that a whirl!
I developed this post for food blogging event, and received ingredient samples from Adams Extract , brown sugar from Dixie Crystals: and sprinkles from Wilton:
Pumpkin Pie Minis with Brown Sugar Whipped Cream and Trick-or-Treat Sprinkles
Pumpkin pie minis for the win! Easy for the cook: They bake quickly and are easy to serve. Skip the slicing and present on a platter. Guests can enjoy them out-of-hand, like cupcakes!
- For the Pumpkin Pie Minis
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- 1¼ teaspoons pumpkin pie spice (or see NOTE)
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup evaporated milk or half and half
- ¼ cup maple syrup, honey, sorghum syrup, pure cane syrup, or corn syrup
- 2 cups pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 sheets of piecrust dough (9-inch circles of pastry, purchased or homemade)
- For the Brown Sugar Whipped Cream with Trick or Treat Sprinkles
- 1 cup heavy cream
- 3 tablespoons light brown sugar or dark brown sugar
- 1/2 teaspoon vanilla extract
- Trick or Treat Sprinkles
Heat the oven to 425 degrees F.
Combine the granulated sugar and the brown sugar, the spice mixture, and the salt in a small bowl, stir with a fork to mix well, and set aside.
In a large mixing bowl, beat eggs well, and then add evaporated milk, maple syrup, pumpkin puree, and vanilla extract.
Using a whisk, a fork, or a wooden spoon, stir to combine everything well.
Add the sugar and spice mixture and stir well with a whisk or a fork, scraping the bowl often, until everything comes together into a thick, smooth filling.
Cut the pastry sheets into 4-inch circles. Fit each of these circles into one section of a standard muffin pan, pinching and pressing to make the pastry fit well and stick up just a ittle beyond the edge of each muffin cup in the pan.
Pour about 1/2 cup of the pumpkin filling into each small pastry crust-lined muffin pan cup. You should have enough for 12 to 16 mini pumpkin pies.
Reduce the oven's heat to 350 degrees, and then place the muffin pans in the oven. Bake until crusts are nicely browned, and filling is puffed up, firm, and set, 18 to 25 minutes.
Place muffin pan on a cooling rack or folded kitchen towel and let mini pies cool to room temperature.
When pumpkin pie minis are cool, prepare the brown sugar whipped cream. Whip cream at medium-high speed until it thickens noticeably and becomes light.
Add the brown sugar and beat, stopping to scrape the bowl often, until cream has puffed up and become thick, soft, and fluffy like clouds. Add the vanilla extract and beat to mix it in well.
Dollop whipped cream onto each cooled mini pumpkin pie. Add sprinkles in beautiful combinations and varying amounts, to make Halloween-festive mini pumpkin pies!
If you don't have pumpkin spice, or if you want to make your own version for this recipe, here's what to do. In a small bowl, combine 1 teaspoon ground cinnamon + ¼ teaspoon ground ginger + ¼ teaspoon ground cloves + ¼ teaspoon grated nutmeg. Mix well with a fork or spoon. Add all this mixture to the sugar in place of pumpkin pie spice.
If you have extra pie crust, press it into a ball, flatten it into a disk, wrap well, and refrigerate for 1 week or freeze for 3 months. If you have extra filling, bake it in small heatproof glass bowls, or small ramekins, or in a small loaf pans. Serve as a pudding --- a fabulous breakfast, with or without whipped cream!
To transport these tasty pumpkin pie minis to an event, leave them in their baking pan, lightly covered with a small sheet of parchment and then wrapped completely with tea towels or plastic wrap. Take whipped cream along in its own container with spoon and sprinkles. At serving time, dollop on brown sugar whipped cream and sprinkle on the Trick-or-Treat fun!
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 346Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 46mgSodium 233mgCarbohydrates 45gFiber 2gSugar 24gProtein 4g
These are perfect little bites of pumpkin goodness. Bite sized desserts means I don’t have to share anything!
Exactly right, Christie! Personal Pies for the win! And they can travel to a potluck event right in their tins.
Jaida ~ Sweet Beginnings
I love mini desserts and these mini pumpkin pies look delicious!
Me, too, Jaida! They travel so well — and often they eliminate the need for utensils to eat, tools for cutting, and make it easy to taste a bunch of treats without filling a Whole Plate with Cake and Pie wedges. Been there done that but this mini-business has so many goodnesses!
Cheese Curd In Paradise
Oh these cute little pies are perfect! I love the perfectly color coordinated sprinkles as well!
That whipped cream on top sounds amazing! Yum!
They add so much so easily. Now I need some color combos for the remaining holidays. Ready, set, Bake and Cook!