Description
These mini pumpkin pies are the perfect bite-sized dessert for Halloween parties and fall gatherings. With a creamy, spiced pumpkin filling and buttery, flaky crust, they’re easy to make, fun to decorate, and always a crowd-pleaser.
Ingredients
Scale
- 1 1/4 cups all-purpose flour (or gluten-free blend)
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 2–3 tablespoons ice water
- 1 tablespoon sugar (optional, for sweet crust)
- 3/4 cup canned pumpkin puree
- 1/3 cup evaporated milk (or whole milk)
- 1 large egg, room temperature
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves (optional)
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
- Whipped cream (for topping)
- Halloween sprinkles or colored sugar (for topping)
- Candy corn, mini marshmallows, or chocolate chips (optional, for topping)
Instructions
- In a large mixing bowl, combine flour, salt, and sugar (if using). Add chilled butter cubes and blend with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Drizzle in ice water, mixing gently until dough just comes together. Shape into a disc, wrap in plastic, and chill for 15-20 minutes.
- Preheat oven to 375°F (190°C). Grease a 12-count muffin tin or line with cupcake liners.
- On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut out 12 rounds using a 3-inch cutter or glass. Press each round into muffin tin wells, covering bottom and sides. Dock bottoms with a fork.
- In a medium bowl, whisk together pumpkin puree, evaporated milk, egg, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), salt, and vanilla extract (if using) until smooth.
- Spoon or pour pumpkin filling evenly into each dough-lined muffin cup (about 1 1/2 tablespoons per pie).
- Bake for 18-22 minutes, until crusts are golden and filling is set (slightly jiggly in center but not wet). Rotate pan halfway through baking.
- Let pies cool in tin for 10 minutes, then transfer to a cooling rack.
- Once cool, decorate with whipped cream, sprinkles, or Halloween candy. Serve at room temperature or chilled.
Notes
Keep butter and dough cold for the flakiest crust. Don’t overmix the dough. Use a small scoop for even filling. Blind bake crusts for extra crispness if desired. Decorate just before serving for best results. Store in airtight container in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 125
- Sugar: 7
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: mini pumpkin pies, Halloween dessert, party treats, fall baking, bite-sized pumpkin pie, easy pumpkin pie, autumn recipes, Thanksgiving dessert