Individual Mini Pumpkin Pies are so adorable and more fun than full size pies! Make a batch for Thanksgiving and another to give as gifts.
Although you can make anything from cheesecake to cobbler for Thanksgiving, pies are the stars of the day! We have an easy recipe for pumpkin pie with sweetened condensed milk, but we thought it would be fun to make a mini version! They are so easy to make with only six ingredients, plus the pie crust.
Tonia’s Notes
My family’s favorite pie is southern pecan pie, but it’s only one of many we enjoy at our Thanksgiving dinner! There are so many kinds we love that we take a sliver of each one so we don’t fill up on one flavor.
This autumn, we are enjoying mini pumpkin pies! Each individual pie can be cut into 2-4 small pieces, depending on how hungry we are. And, of course, they are even better with whipped cream on top!
How To Make
Pie Crusts
Divide your pie crust dough into six portions. Line the mini pie plates with dough and press it firmly in place. Trim off or fold under the excess dough, and crimp the edges.
Batter
Whisk the pumpkin puree and eggs. Add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until combined.
Bake
Add the batter to the prepared pie pans and bake the pies at 350˚F for 35-40 minutes. Cool the individual mini pumpkin pies at room temperature. Then, cover them loosely and chill in the fridge.
Storage Tips
- Make Ahead: These are the perfect pies to make ahead of time because they need time to cool at room temp and chill in the fridge before serving.
- Refrigerator: Wrap the individual mini pumpkin pies in plastic wrap and store them in the refrigerator for 2-3 days.
- Freezer: To freeze them, wrap the cooled pies in plastic wrap and then in foil. Store it in the freezer for up to four weeks. When you want to thaw the pies, remove the foil and place the pies in the refrigerator
More Pie Recipes
Individual Mini Pumpkin PIes
Video
Ingredients
- (2) 9 inch pie crusts
- (2) 15 oz cans pumpkin puree
- 4 large eggs
- (2) 14 oz can sweetened condensed milk
- 4 teaspoons pumpkin pie spice
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven temperature to 350˚F. Divide the pie crust into six equal portions. Roll out the dough, line the pie pans, press the dough firmly onto the pan, cut off or fold under the excess dough, and crimp the edges.
- Whisk together the pumpkin puree and eggs.
- Add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until combined.
- Remove the prepared pie pans from the fridge, pour the batter into the pans (I added slightly more than one cup for each pie and had some extra batter), and bake at 350˚F for 35-40 minutes, until a knife inserted one inch from the edge comes out clean. The center of the pie will still jiggle slightly when you gently shake the pie.
- Cool completely and then cover loosely with plastic wrap and refrigerate to chill.
Notes
Storage
- Wrap the pies in plastic wrap and store them in the refrigerator for 2-3 days.
- To freeze them, wrap the cooled pies in plastic wrap and then in foil. Store it in the freezer for up to four weeks.
- To thaw the pies, remove the foil and place the pies in the refrigerator
Alyce Schoenagel says
Made these for a Halloween party. A few things…you can not taste the caramel, so don’t go and buy it if you don’t have any. It did not add anything to the filling. I used a mini muffin pan. First batch I place the pastry round in the orange sugar. When baking, there was so much sugar that it cemented the pies to the pan; very difficult to remove and the recipe did not call for buttering the tins. Bad me, thought about it and should have done it anyway! Second batch, just sprinkled some orange sugar and sprayed the tins; very successful but I really did like the intense orange color of batch #1. The green apple sour ropes worked very well as a stem and held up well all night. Overall, cute little pies; tasted good. Next time I will go for the intense orange color AND spray my tins.