12 Mini Pumpkin Pies in Muffin Tin

Fall brings cozy sweaters, colorful leaves, and the irresistible aroma of pumpkin spice wafting through kitchens everywhere. These adorable mini pumpkin pies in muffin tin are the perfect bite-sized twist on the classic Thanksgiving dessert that everyone adores.

What makes these little gems truly special is how they capture all the creamy, spiced goodness of traditional pumpkin pie in perfectly portioned servings that are ready in just 25 minutes.

What Are Mini Pumpkin Pies in Muffin Tin?

Ever wondered why these delightful treats have captured hearts across America? Mini pumpkin pies in muffin tin are essentially individual-sized versions of the beloved fall classic, baked in standard muffin cups for perfect portion control.

They’re called “mini” not just because of their size, but because they pack maximum flavor into minimum effort. After all, the way to anyone’s heart is through their stomach, especially when it involves perfectly spiced pumpkin filling nestled in buttery crust. Ready to fall in love with fall baking?

Why You’ll Love This Mini Pumpkin Pies in Muffin Tin:

Perfect Portion Control

These individual pies eliminate the guesswork of serving sizes while giving everyone their own personal dessert. No more arguing over who gets the bigger slice or worrying about uneven portions at your holiday table.

Budget-Friendly Fall Baking

Making mini pumpkin pies in muffin tin costs significantly less than purchasing individual desserts from bakeries. A single batch yields 12 servings for under $8, compared to $3-4 per individual pie at stores.

Customizable Toppings and Flavors

The beauty lies in their versatility – top with whipped cream, caramel drizzle, chopped pecans, or even a sprinkle of cinnamon sugar. Each guest can personalize their dessert experience. Similar to our popular mini apple crisps, these pies offer endless topping possibilities that make every bite unique.

Ready to transform your fall baking game? Let’s dive into creating these irresistible mini masterpieces that’ll have your family asking for seconds!

How to Make Mini Pumpkin Pies in Muffin Tin:

Quick Overview

These mini pumpkin pies in muffin tin deliver all the comfort of traditional pumpkin pie with added convenience and charm. The secret lies in using store-bought pie crust for simplicity while maintaining that homemade taste everyone craves. Each bite offers the perfect balance of creamy pumpkin filling and flaky crust.

Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Total Time: 40 minutes
Servings: 12 mini pies

Key Ingredients for Mini Pumpkin Pies in Muffin Tin:

For the Crust:

1 package (2 crusts) refrigerated pie crusts
1 tablespoon all-purpose flour (for dusting)

For the Pumpkin Filling:

1 can (15 oz) pumpkin puree
2 large eggs
1/2 cup heavy cream
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt

Optional Toppings:

Whipped cream
Caramel sauce
Chopped pecans
Cinnamon sugar

Step-by-Step Instructions:

Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter. This prevents sticking and ensures easy removal of your mini pies.

Step 2: Prepare the Pie Crust Remove pie crusts from refrigerator and let them come to room temperature for 10 minutes. Unroll both crusts on a lightly floured surface. Using a 4-inch round cookie cutter or large glass, cut 12 circles from the dough.

Step 3: Line the Muffin Cups Gently press each dough circle into the muffin cups, allowing slight overhang. The dough should cover the bottom and sides completely. Don’t worry if they’re not perfectly even – rustic looks add charm!

Step 4: Mix the Pumpkin Filling In a large mixing bowl, whisk together pumpkin puree, eggs, and heavy cream until smooth. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until completely combined and no streaks remain.

Step 5: Fill the Crusts Using a large spoon or small ladle, divide the pumpkin filling evenly among the 12 prepared crusts. Fill each about 3/4 full to prevent overflow during baking.

Step 6: Bake the Mini Pies Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers are set and a toothpick inserted in the center comes out clean. The edges should be lightly golden.

Step 7: Cool and Serve Allow the mini pumpkin pies in muffin tin to cool in the pan for 10 minutes before carefully removing with a butter knife. Serve warm or at room temperature with your favorite toppings.

What to Serve Mini Pumpkin Pies in Muffin Tin With:

These delightful mini pies pair beautifully with various accompaniments that enhance their fall flavors:

Hot Beverages: Serve alongside spiced apple cider, pumpkin spice lattes, or chai tea for the ultimate autumn experience.

Ice Cream: Vanilla bean or cinnamon ice cream creates a delightful temperature contrast that complements the warm spices.

Whipped Toppings: Fresh whipped cream, maple whipped cream, or even cream cheese frosting add luxurious texture.

Nuts and Sauces: Toasted pecans, caramel sauce, or maple syrup provide extra richness and crunch.

Cheese Course: For sophisticated gatherings, serve with a selection of mild cheeses like brie or mascarpone.

Top Tips for Perfecting Mini Pumpkin Pies in Muffin Tin:

Crust Success Tips

Avoid overworking the pie dough to maintain tenderness. If the dough becomes too warm while working, refrigerate for 15 minutes before continuing. For extra flavor, brush the crust edges with beaten egg before baking.

Filling Consistency

Room temperature ingredients blend more easily and create smoother filling. If your pumpkin puree seems watery, strain it through a fine-mesh sieve for 30 minutes before using.

Preventing Overflow

Fill each muffin cup only 3/4 full to prevent the filling from bubbling over during baking. Place a baking sheet under the muffin tin to catch any potential spills.

Doneness Test

The pies are done when the centers are set but still slightly jiggly. They’ll continue cooking from residual heat. Overbaking results in cracked surfaces and grainy texture.

Ingredient Substitutions

Use evaporated milk instead of heavy cream for lighter texture. Substitute coconut milk for dairy-free option. Replace brown sugar with maple syrup for deeper flavor (reduce liquid slightly).

Storing and Reheating Tips:

Room Temperature Storage: These mini pumpkin pies in muffin tin stay fresh covered at room temperature for up to 2 days, making them perfect for holiday prep.

Refrigerator Storage: Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as the spices meld together.

Freezer Storage: Wrap individual pies in plastic wrap, then place in freezer bags. They’ll keep frozen for up to 3 months. Label with the date for best quality tracking.

Reheating Instructions: For room temperature pies, warm in a 300°F oven for 5-8 minutes. Microwave frozen pies for 30-45 seconds, then let stand for 2 minutes before serving.

Make-Ahead Tips: Prepare and bake pies up to 2 days ahead. Store covered and add toppings just before serving for best presentation.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Roast sugar pumpkins, scoop out flesh, and puree until smooth. You’ll need about 2 pounds of fresh pumpkin for one can’s worth of puree.

Why did my mini pies crack on top?

Cracking usually occurs from overbaking or too high oven temperature. Reduce heat by 25°F and check doneness 5 minutes earlier next time.

Can I make these dairy-free?

Absolutely! Substitute coconut milk for heavy cream and use dairy-free pie crust. The texture remains creamy and delicious.

How do I prevent soggy bottoms?

Pre-bake the crusts for 5 minutes before adding filling, or brush with beaten egg white before filling to create a moisture barrier.

Can I double the recipe?

Yes, but you’ll need two muffin tins. Bake separately for even cooking, and rotate pans halfway through baking time.

What’s the best way to remove them from the pan?

Let cool 10 minutes, then run a thin knife around edges before gently lifting out. Silicone muffin cups make removal even easier.

Nutrition Information

Nutrient	Per Serving
Calories	185
Total Fat	9g
Saturated Fat	4g
Cholesterol	45mg
Sodium	180mg
Total Carbs	24g
Dietary Fiber	2g
Sugars	8g
Protein	4g
Vitamin A	184% DV

Values are approximate and may vary based on specific ingredients used.

Additional Helpful Tips for Success

Spice Blending Secrets: Toast whole spices lightly in a dry pan before grinding for more intense flavor. Store-bought pumpkin pie spice works great, but fresh-ground spices elevate the taste significantly.

Crust Variations: Try graham cracker crusts for different texture, or add a pinch of cinnamon to your pie dough for extra warmth.

Seasonal Adaptations: These muffin tin pies work beautifully with other fall flavors. Try sweet potato, apple, or even maple custard fillings using the same technique.

Presentation Ideas: Dust with powdered sugar, drizzle with melted chocolate, or top with candied pecans for special occasions.

Gift-Giving Potential: Package individual pies in clear containers with ribbon for thoughtful homemade gifts during the holiday season.

Scaling for Crowds: This recipe easily multiplies. For large gatherings, consider making different flavored mini pies using the same basic technique.

These mini pumpkin pies in muffin tin prove that good things really do come in small packages. With their perfect individual portions, simplified preparation, and endless customization possibilities, they’re destined to become your new fall baking obsession.

Whether you’re hosting Thanksgiving dinner or simply craving a taste of autumn, these delightful treats deliver maximum impact with minimal effort.

The beauty of this recipe lies not just in its simplicity, but in how it transforms a classic dessert into something more manageable and fun. Each bite captures the essence of traditional pumpkin pie while offering the convenience modern bakers crave.

So grab your muffin tin, embrace the season, and get ready to create some seriously impressive individual desserts that’ll have everyone asking for the recipe!