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These mini pumpkin pies are the perfect treat for Thanksgiving and throughout the holiday season. These individual pumpkin pies are so easy to make from scratch with a homemade pie crust, and pumpkin pie filling that is dairy-free, and egg-free. You are going to love these tasty bite-sized pumpkin pie tarts!
This is a great pumpkin recipe for kids to get involved with! They will love using the cookie cutter to cut out the mini pie crusts and whisking together the ingredients for the pumpkin pie filling. Plus, these mini pumpkin pies are so cute, and everyone can sneak a bite early without messing up a whole pie. They are perfect for portion control, and you can easily make them ahead of time and freeze them for later. The crust is flaky and delicious. This recipe uses my go-to butter pie crust recipe that is so easy to make and always turns out flaky and delicious.
Why You’ll Love These Individual Pumpkin Pies
- Fun to assemble and less stress. These mini pumpkin pies are a fun activity to do with kids, and they take away the pressure of having that perfect pie crust with “just right” pinched edges.
- They freeze well. You can make these pumpkin pie tarts ahead of time and freeze them until you are ready to enjoy. Just pop them in the oven to reheat and enjoy!
- They are perfect for Thanksgiving, but also all autumn long. These would be great to take to a Halloween party or make for a fun Fall dessert. And, of course, they are the perfect size for Thanksgiving dinner!
- You can sneak some without anyone noticing. It’s hard to taste-test a full pie unless you don’t mind ruining it. But with these mini pies, you can snag one (or two) without anyone being the wiser.
Ingredients You’ll Need To Make Mini Pumpkin Pies
- Pumpkin puree: Use a pure pumpkin puree for this recipe, not a pumpkin pie filling which has sugars and spices added to it.
- Coconut cream: Coconut cream replaces the traditional heavy cream. Its sweetness works so well with the pumpkin pie spice, and you still get that creamy and smooth texture.
- Sugar: Use cane sugar that is less processed than granulated. You can use light brown or granulated sugar if that’s what you have to hand.
- Cornstarch: Cornstarch thickens the pumpkin pie filling and replaces the need for eggs.
- Seasonings: Pumpkin pie spice blend, vanilla extract, and salt.
- Pie dough: You can use store-bought pie dough, or use my favorite recipe. You can also make these using pre-made pie crusts.
How to make mini pumpkin pies
- In a large bowl, add all the pie-filling ingredients.
- Whisk with a hand blender to combine until smooth.
- Cut out circles out of the pie crust
- Place them inside the muffin tin, pushing tightly to secure.
- Add the pumpkin pie filling inside the crust, making sure not to fill them all the way up.
- Bake until the crust is golden and the pumpkin pie filling is set.
tips for making Individual Pumpkin Pies
- Use pumpkin puree, not pumpkin pie filling. You want to make sure the only ingredient is pumpkin puree since you’ll be adding the sugar and spices to make the mini pumpkin pies.
- Don’t fill the pie crust too high. The filling will expand in the oven while it bakes, so to avoid any spills, fill them about ¾ full.
- Use mason jar lids instead of a muffin tin. If you have some mason jar lids, or if you’re only making a few, you can set the pie dough on the mason jar lid and then add the pie filling in there.
- Let the pies cool before serving. This will allow the filling to set. If you serve them warm, the filling might still be jiggly.
Frequently asked questions
These mini pumpkin pies should be left to cool completely before serving, this can take up to a couple of hours so be sure to plan ahead. The filling will set as it cools, so it’s important to give it the time it needs!
If you prefer to have your pumpkin pie warm, once it has cooled completely, you can quickly warm it up in the microwave. They will just need 10 – 30 seconds each.
Yes! Once the pies are cooked, let them cool completely then wrap them in plastic wrap or individual freezer bags. They will be good for up to a month. Thaw the pies in the refrigerator.
These mini pumpkin pies are so fun to make with the kids, and they are so delicious too. It’s a fun way to serve individual desserts to guests, and they are the perfect way to round off a Thanksgiving meal!
For more pumpkin recipes:
- Healthy Pumpkin Pancakes
- Pumpkin Bars
- Homemade Pumpkin Spice Latte
- Pumpkin Pesto Pasta
- No-Bake Pumpkin Balls
- Pumpkin Pie Smoothie
More easy pie recipes
- Pecan Pie
- Easy Apple Pie
- Cranberry Apple Mini Pies
- Peanut Butter Ice Cream Pie
- Vegan Pumpkin Pie
- Pumpkin Pie with Graham Cracker Crust
If you try this healthy-ish feel good Mini Pumpkin Pies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Mini Pumpkin Pies
Ingredients
- 1 ¼ cup pumpkin puree
- ½ cup coconut cream
- ½ cup cane sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin spice blend
- ¼ teaspoon salt
- ½ pound pie dough or two 9" pre made pie crust
- Whipped cream for serving
Instructions
- Preheat the oven to 375°F.
- Place the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices in a large bowl and whisk to combine.
- Use a 4" round cookie cutter to cut out 12 round pieces of pie crust. You will need to re-roll the scraps.
- Place the cut out dough into two muffin tins, using your fingers to form the dough into cups.
- Divide the pumpkin filling mixture into the muffin cups and bake in the preheated oven until the pumpkin filling sets and the dough becomes golden brown, about 25 minutes.
- Remove from the oven and allow to cool for at least 10 minutes before transferring to a wired rack to cool completely. Serve with whipped cream, if desired.
Notes
- Instead of pumpkin pie spice, make your own by mixing: 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves.
- Instead of cornstarch, you can use arrowroot starch or all-purpose flour.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made a double batch of these for my sister’s engagement party and they were a hit! Great recipe!
Love this! So glad you enjoyed them!
These turned out very runny and I baked them for an additional 10 mins. And they just didn’t taste very good.
Thank you for your feedback! I am sorry to hear that. I haven’t had that issue with this recipe yet, so I will have to re-test to see what might’ve gone wrong.
My cupcake tins are NOT nonstick. Will I have a problem with the crust sticking?
You shouldn’t have a problem, but you can always grease it a little to further prevent that issue.
How about if i can’t find coconut cream?
What can i sub with?
You can use heavy cream. But all you need it canned full fat coconut milk and just use the hardened top of it.
Can I still use pumpkin pie filling and don’t add the sugar ?
Think that could work!
Most amazing ideas and quick and easy and fun 🤩🤩🤩
Thank you so much!!
These look so cute and delicious, I love pumpkin pie!