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
Pie crust – I used store-bought pie dough from the refrigerated section (not the pre-formed kind in the tin). This type of crust can be rolled out and cut into smaller rounds, which works perfectly for mini pies.
Coconut sugar – Used to sweeten the filling and gives a rich, slightly caramel-like flavor. You can also sub with brown sugar if preferred.
Spices – A mix of cinnamon and pumpkin pie spice brings all the cozy, warm vibes.
Salt – Just a pinch helps balance the sweetness and deepen the overall flavor.
Pumpkin purée – This recipe uses a full can of pumpkin purée so you’re not left with any awkward leftovers. Make sure it’s purée, not pumpkin pie filling.
Oat milk – Adds a little creaminess to the filling. You can use any milk or non-dairy milk that you like here.
Eggs – Help bind the filling so it sets properly. If you’re looking to keep it egg-free, you can try using flax eggs or even a couple tablespoons of almond butter — just note the texture might vary slightly.
Whipped topping – I love finishing these off with a dollop of dairy-free whipped cream before serving. Optional, but highly encouraged.
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.
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 Mini Pumpkin Pies, 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!
Mini Pumpkin Pies
Ingredients
- 1 container Refrigerated pie crust dough (dairy free if necessary)
- 1/3 cup coconut sugar (can sub cane or brown sugar)
- 2 tsp ground cinnamon
- 1.5 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 can (15oz pumpkin puree, not pumpkin pie filling)
- 2 tbsp oat milk (or any other milk alternative)
- 2 large eggs (may sub 1/4 cup almond butter)
- Dairy free whipped cream (for serving)
Instructions
- Preheat oven to 400F, remove pie crust from fridge and let rest on counter for 15 minutes.
- Then, make the filling. In a large bowl add in all the ingredients and whisk until fully combined and set aside.
- 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.
- Add the pie crust to muffin tins and gently mend to the edges.
- Add in a dollop of the pie filling, about 2 tablespoons and bake for 20 minutes.
- Let cool in the muffin tins for 30 minutes before removing and transferring to a cooling rack.
- Add on a dollop of whipped cream and cinnamon and enjoy!
Notes
- 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.
