Mini Pumpkin Pies

You can eat an entire pie and not even feel guilty this Thanksgiving! These Mini Pumpkin Pies are so yummy you may not be able to stop at just one. Easy to make and easy to bake, you will love making these this holiday season!

I love pumpkin pie. And chocolate pie, and apple pie, oh and cherry pie… Okay picking one favorite pie is impossible! But there is something about the Fall and Pumpkin Pie.

Don’t get me wrong, I’ll eat just about any pie, and I love just about anything Pumpkin. There is just something so comforting and enjoyable about a good classic Pumpkin Pie.

Now think about everything you know and love about a Pumpkin Pie, and imagine it in an ever cuter form! Yes, these Mini Pumpkin Pies, are bite size classics, and you can brag about eating a WHOLE Pumpkin Pie, knowing it was a Mini Pie.

The good thing though, no picking with these mini pies! Just have one of each, mini pumpkin pie, mini strawberry pie and a mini Dutch apple pie.

How to make Mini Pumpkin Pies:

These Mini Pumpkin Pies are super easy to make, and they make a super cute dessert! They are great for any Fall or Thanksgiving party or gathering, and they are really easy to bring with you.

I love making these as they bring me such joy in knowing I am going to make something everyone will love!

Mix up your pie filling and make your dough. Once that is dough cut your dough and place in a muffin tin and bake! Top with whipped cream once they are cool and you are ready to enjoy them!

Ingredient Notes:

• Pie Crust (here is my recipe for an easy homemade crust)
• Cream cheese
• Sugar
• Eggs
• Vanilla extract
• Pumpkin pie spice
• Optional: Whipped cream for topping! But really not optional because it’s so yummy with it on top 😉

Directions:

Step One – Preheat oven to 350 degrees F. Spray a muffin tin with non stick cooking spray and set aside.

Step Two – Cream together cream cheese and sugar with an electric mixer or in a stand mixer.

Step Three – Add in eggs until well combined.

Step Four – Next beat in vanilla and pumpkin puree.

• Tip: Do not over mix the pie filling, as over mixing will infuse a lot of air in the filling and you want these to be thick and full.

Step Five – Roll out pie crust dough and use a round round cookie cutter or a large mason jar lid to cut small crust.

Step Six – Place them in your prepares muffin tin. Fill each with your pumpkin puree.

Step Seven – Bake for 15-20 minutes.

Allow to cool on a cooling rack then top with whipped cream and enjoy.

This Pie Filling is Amazing:

So people often ask, what makes a pie. Will there are two things the make the pie. The pie crust and the filling.

This filling is adapted from my favorite Pumpkin Pie recipe. I use it all the time, and I typically make extra so I can make a full size pie as well!

This is such a good pie, you will make extra too!

Why a Homemade Pie Crust?

Homemade Pie Crust doesn’t have to be difficult. This easy pie crust recipe is foolproof and tastes great.

Yes, going to the store and buying pre-made pie crust is easy, but there is a great satisfaction that comes with making your crust from scratch!

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