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These mini pumpkin pies are the perfect treat for Thanksgiving and throughout the holiday season. These easy fall pies are so easy to make from scratch with a homemade pie crust and pumpkin pie filling that is dairy-free and egg free whisked together in a bowl. You are going to love these tasty bite sized tarts!
This is a great recipe for kids to get involved with! They will love using the cookie cutter to cut out the shapes and whisk together the ingredients for the pumpkin pie filling.
ingredients & substitutions
- 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 your 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 mini 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
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Mini Pumpkin Pies
- 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.
- 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 information provided is an estimate. It will vary based on cooking method and specific ingredients used.