Mini Pumpkin Pies in a Muffin Tin are bite-sized, perfectly portioned pumpkin desserts that are crowd-pleasers, and perfect for parties or holiday get togethers.
If you love the sweet, custard of a traditional pumpkin pie, you will surely love these mini pies which taste exactly like a larger slice of pie. These pumpkin pies or tarts are perfect for kids or people who want to portion their sweets.
These mini pumpkin pies are not made with evaporated milk but do feature sweetened, condensed milk.
You can top them with whipped cream/topping, caramel, or serve them with ice cream. However, they are really delicious by themselves.
Ingredients for Mini Pumpkin Pies in a Muffin Tin or Pan
- 28 oz premade pie dough I used refrigerated pie dough (1 box)
- 15 oz canned pumpkin
- 1 tsp pumpkin spice
- 2 eggs large sized
- 14 oz sweetened, condensed milk
- 1 cup whipped topping /cream
Tips for Making These Mini Pies
To make these pies, I used store-bought crust. I bought it in the refrigerated section (I use Pillsbury).
For the circle shape, I used a lightly floured surface, and a 3-4″ diameter cup.
There will be excess pie dough that will need to be rolled out with a pin.
Make sure to roll it out to be the same thickness of the other dough.
You can fill the muffin tin wells 3/4 of the way. You do not want to overfill them because they will overflow.
You will have about 1 cup of batter left. You can cook this batter in 2 greased ramekins for the same time. They will not have crust but will be delicious (recipe coming soon for these), or you can use this recipe sans the dough.
How to Store Them
These pies need to be cooled before adding whipped topping. If you top them with whipped cream or topping, you can refrigerate them for up to 3 days for best taste.
If you do not top them with cream, you can store them at room temperature in an air-tight container once cooled for up to 3 days.
More Pumpkin Desserts You’ll Love
Mini Pumpkin Pies Made in a Muffin Tin
Ingredients
- 28 oz premade pie dough I used refrigerated pie dough (1 box)
- 15 oz canned pumpkin
- 1 tsp pumpkin spice
- 2 eggs large sized
- 14 oz sweetened, condensed milk
- 1 cup whipped topping
Instructions
Grease a 12 count and six count muffin tin with nonstick spray.
- Preheat your oven to 425 degrees Fahrenheit.
- Lightly flour a surface and cup rim to cut out the circles.
- Using a 4" diameter circle cup, or cookie cutter, cut out pie crust circles which will carefully be fitted into your muffin tins.
- You will have leftover pie crust that you will need to roll out for the rest of your pies. Make sure you roll it out to be the same thickness as the initial dough circles.
- Press pie crust circles into the muffin tin wells.
- In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
- Pour mixture into each pie crust about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the crust.
- Place mini pumpkin pies in the oven at 425 Fahrenheit for 15 minutes.
- Reduce the oven heat to 350 degrees f. and bake another 20 minutes.
- Allow pies to fully cool before optionally topping them.
Yes, they sure can!
Pies can be frozen once fully cooled. Do not add whipped topping to them. Store them in an airtight, freezer safe container and freeze for up to 30 days.
To enjoy, thaw in the fridge and heat in the microwave until warmed. Of course, they are always better freshly made and enjoyed on the same day.
Can these be made ahead and frozen?