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Looking for an easy homemade dessert that'll wow your holiday guests? These mini pumpkin pies are my favorite fall treat to make! This easy recipe gives you all the cozy flavors of traditional pumpkin pie in the cutest single servings. I started making these homemade mini pies years ago when my kids wanted to help in the kitchen - they're perfect for little hands to help with and so much fun to decorate!
Why These Mini Pies Are Special
This homemade recipe is perfect for big gatherings because everyone gets their own little pie! They're such an easy treat to serve - no messy cutting or sharing needed. My friends love this easy recipe because they can try other desserts too without feeling guilty. Plus, these homemade pies use ingredients you probably already have in your pantry. Even my mother-in-law asked for the recipe last Thanksgiving!
What You'll Need
- The Crust: Store-bought works great for this easy recipe, or use your favorite homemade version.
- Real Pumpkin: Get pure pumpkin puree for these homemade pies, not the pre-spiced kind.
- Creamy Stuff: Evaporated milk makes this easy recipe extra silky.
- Sweet Mix: Brown and white sugar for perfect balance.
- Fresh Eggs: They make your homemade filling rich and smooth.
- Warm Spices: Pumpkin pie spice makes this recipe cozy.
- Finishing Touch: Fresh whipped cream for serving.
Let's Start Baking
- Crust First
- For this easy recipe, roll out your dough nice and thin - about like a nickel. Cut circles that'll fit your muffin tin. I use a big glass when I can't find my cutter! These homemade crusts need gentle handling but don't worry if they're not perfect.
- Mix The Magic
- This homemade filling couldn't be simpler! Mix your pumpkin with evaporated milk, sugars, egg, and all those cozy spices until smooth. My grandmother's old wooden spoon works best for this easy recipe.
- Fill 'Em Up
- Pour the filling into your crusts - but not too full! These little homemade pies need room to puff up. I use my trusty cookie scoop for this easy recipe - perfect portions every time.
- Baking Time
- Pop these beauties into a hot oven (400°F). They'll need about 18 minutes to get perfectly set. You'll know your homemade pies are done when they barely jiggle in the middle.
- The Waiting Game
- Let them cool completely - I know it's hard! Then into the fridge they go. This easy recipe needs at least 3 hours of chill time.
- Dress Them Up
- Top your homemade mini pies with fresh whipped cream and maybe a tiny sprinkle of cinnamon. So cute!
My Best Tips
After making hundreds of these homemade mini pies, here's what I've learned: Get that crust size right - 3.5 inches is perfect for a standard muffin tin. When making this easy recipe, watch for tears in your crust - patch them with extra dough before filling. Don't overfill these little pies - they need space to puff up while baking. And stick with regular muffin tins for this homemade recipe - the mini ones are just too tiny to get that perfect bite!
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Keep Them Fresh
These easy homemade treats stay perfect in the fridge for about three days - if they last that long! Keep them in an airtight container, and wait to add the whipped cream until serving time. This easy recipe freezes beautifully too - wrap each little pie separately and freeze for up to a month. When you're ready to serve your homemade pies, just thaw them overnight in the fridge. I love having a stash in the freezer for unexpected guests!
Serving Your Mini Pies
My favorite way to serve these homemade treats is with a big dollop of fresh whipped cream and a tiny dusting of cinnamon. For fall parties, I'll set up a little topping bar next to these easy pies - whipped cream, chopped nuts, caramel sauce - let everyone dress up their own! This easy recipe pairs perfectly with coffee or hot apple cider. Last Thanksgiving, I arranged them on a tiered stand with other mini desserts, and they were the first to disappear!
Frequently Asked Questions
- → Why chill the crusts before filling?
Cold dough helps maintain shape and creates flakier crust when baked.
- → Can I make these ahead?
Yes, store in refrigerator up to 3 days. Add whipped cream just before serving.
- → Why not use pumpkin pie filling?
Pure pumpkin allows control over spices and sweetness. Pie filling is pre-seasoned.
- → Can I freeze these?
Yes, freeze up to 2 months without toppings. Thaw overnight in refrigerator.
- → How do I remove from pan easily?
Let cool 30 minutes in pan, then gently lift with knife or small spatula.