Mini Pumpkin Pies
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Why You’ll Love This Recipe
- Mini Pumpkin Pies are fun and easy to make!
- Unlike making a full-size version, there’s no blind baking the crust.
- Bake time & cool time are a lot quicker than regular pie.
- They’re bite size and easy to serve.
- Perfect for your Thanksgiving dessert table!
- This recipe is dairy free, as long as you use dairy free pie crust.
- Uses store-bought pie crust, making this recipe even easier.
- If you loved this one, be sure to check out my pumpkin pie bites for another easy one!
Ingredients And Substitutions
These are the main ingredients and substitutions for Mini Pumpkin Pies. Scroll down to the recipe card for a full list of ingredients and instructions.
The base of this recipe is made with store-bought pie crust from the refrigerator section. these are different than the pie crusts that are in the tin, this is a dough that you can roll out.
The filling is sweetened with coconut sugar which tends to be a bit easier on the blood sugar levels.
It’s spiced up with cinnamon and pumpkin pie spice.
A touch of salt helps to balance out all the flavors.
This recipe uses an entire can of pumpkin puree so you aren’t left with any weird leftovers.
A touch of oat milk adds a nice creaminess to this pie recipe, however, you can use any type of milk or nut-milk alternative.
A couple eggs helps to bind all the ingredients together. You may be able to use a flax egg or almond butter in replace.
Finish these pies off with a dollop of dairy free whipped cream and enjoy!
How To Make
ONE: First make the filling, in a large bowl add in all the ingredients and mix until fully combined and set aside.
TWO: Roll out the pie dough on a floured surface and use a 2.5-3inch cookie cutter or the top of a glass to cut out the base.
THREE: add the pie crust to muffin tins and gently mend to the edges.
FOUR: Add in a dollop of the pie filling, about 2 tablespoons and bake. Let cool in the muffin tins for 30 minutes before removing and transferring to a cooling rack.
FIVE: Add on a dollop of whipped cream and enjoy!
Tips And Tricks
Use pre-made store bought pie dough for a quick and easy recipe.
If you have a homemade pie crust, feel free to use that!
Be sure to use a dairy free pie crust if you need to keep this recipe dairy free.
Using a double cookie scoop is quick and easy when adding in the pie filling.
How To Serve And Store
Serve these Mini Pumpkin Pies with a dollop of dairy free or regular whipped cream and a sprinkle of cinnamon.
Store leftovers in an airtight container in the fridge and enjoy up to 4 days.
Taste And Texture
These Mini Pumpkin pies taste just like tradition standard pumpkin pie, but better in my opinion because there is the perfect amount of crust for each bite of filling.
The texture of the crust is buttery and flakey, while the inside is creamy and smooth.
Frequently Asked Questions
No, these use eggs so they are not vegan.
Yes, just make sure to use a vegan pie crust and swap out the eggs for something like almond butter, I would use 1/4 cup.
No, but you can make them gluten-free with the use of a gluten-free pie crust.
Other Recipes You May Like
- Pumpkin Pie Truffles
- Pumpkin Roll
- Mini Pecan Pies
- Pecan Pie Bars
- Mini Apple Pies
- Pumpkin Roll Cookies
If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!