These are the cutest mini versions of a standard pumpkin pie! They’re great for a large party and for single serving portions! Packed with pumpkin puree and the cozy fall spices!
When I was deciding on baking a pumpkin pie, I wanted to make it unique and fun! I love making mini versions of large baked goods so I decided on mini pumpkin pies! This entire recipe only took 1 hour from start to finish which is totally worth it in my opinion. You’ll come out with 12 little cute pumpkin pies that may or may not last long 🙂
These smelled amazing out the oven and after my first bite in, I fell in love! I immediately wanted to make another batch. They are the perfect little one serving size dessert bites. The crust isn’t too thin and it works so perfectly with the pumpkin pie filling.
The flavor of the filling here is so good and simple to make. It’s not extra sweet like many store-bought pumpkin pies. As much as I love the simplicity of buying a pie from the store, a homemade pumpkin pie just brings so much comfort. Anyone else agree? The amount of cinnamon, nutmeg and cloves in this recipe was perfect!
I’m not someone who likes to spend over 30 minutes on a meal or baking prep, but these are so worth it. These mini pies are great for a Thanksgiving celebration with family, during this cozy fall season or just any time of the year!
Next time, I want to try making different flavors like a butternut squash or sweet potato pie! Now that I’m thinking of it.. I might make it happen sooner than later!
Whatever everyone is doing this year for Thanksgiving, I hope you are doing it safely and making wise decisions for the health of the people you are around! <3 It may not look the same for many people, but the safety of your loved ones and you are important!
Mini Pumpkin Pie Tarts
- 6 tbsp butter diced
- 1 1/4 cup all-purpose flour
- 1/4 tsp sea salt
- 1/4 cup cold water
Pumpkin Pie Filling
- 6 tbsp cane sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- pinch of sea salt
- 3/4 cup canned pumpkin puree
- 3 tbsp almond milk
- 3 large eggs
- In a large mixing bowl, combine butter, flour, and sea salt. When the butter is evenly distributed, add in cold water and stir together. Roll the dough into a ball to wrap and refrigerate for 30 minutes.
- Preheat oven to 375F. Prepare a standard sized muffin tin with oil spray or brush with oil.
- In another large mixing bowl, mix together all the filling ingredients and leave to side.
- Prepare a work surface with a sprinkle of flour and roll out dough on top. You may need more flour to prevent any sicking.
- Use a round cookie cutter or an opened can (from your canned pumpkin puree) to cut out 10 round pieces of dough. Re-roll dough back into a ball and roll out again as needed until you maxed out the amount of circles you can cut out.
- Fit a dough circle into each muffin tin, using your fingers to press down lightly. Fill each cup with pumpkin mixture until 2/3 full.
- Bake for 18-20 minutes. The crust should turn a light golden brown and the filling will be slightly jiggly. Let mini pies cool in the pan before removing. Allow to cool in the fridge for 2-3 hours, and even overnight as they are best served cold! Top with whipped cream before serving!