Mini Pumpkin Pie Thanksgiving

These mini pumpkin pies capture the cozy flavors of Thanksgiving in a perfectly sized dessert. They bring together warm spices and creamy pumpkin filling all nestled inside flaky crusts making them ideal for gatherings or a simple family treat.

I first made these when I wanted something festive but fuss-free and now they are a tradition for every autumn meal

Ingredients

• Pumpkin puree: bringing that iconic fall flavor and creamy texture Choose a good quality canned pumpkin or fresh cooked and pureed pumpkin for best results
• Brown sugar: adds rich caramel notes while granulated sugar balances the sweetness Use light brown sugar for a mild depth or dark for more molasses flavor
• Cinnamon: provides warmth essential to any pumpkin dessert Pick fresh cinnamon sticks or good ground cinnamon for the best aroma
• Nutmeg: offers a subtle nutty spice Grating fresh nutmeg if possible brightens the overall taste
• Cloves: bring a contrasting spicy note but just a pinch is enough too much can overwhelm so measure carefully
• Eggs: act as the binder giving structure and helping the filling set for that perfect slice
• Heavy cream: adds richness and silkiness to the custard For creamier results choose heavy or whipping cream over milk
• Mini pie crusts: make it easy to create individual pies Choose ready-made for convenience or homemade for flaky buttery flavor
• Whipped cream: tops off the pies with light airy sweetness Feel free to whip your own cream with a touch of vanilla if you prefer

Instructions

Prepare the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is fully heated and ready when the pies go in for consistent baking results.

Mix the Pumpkin Filling:

Combine pumpkin puree with brown sugar, granulated sugar, cinnamon, nutmeg, and cloves in a bowl. Stir thoroughly until the mixture is fully incorporated to ensure even flavor distribution across each pie.

Add Wet Ingredients:

Beat in the eggs and heavy cream to the pumpkin-spice mixture. Mixing until smooth helps the filling achieve a custard-like texture once baked and avoids lumps for a clean finish.

Fill the Mini Crusts:

Arrange the mini pie crusts on a baking tray to keep them steady. Spoon the pumpkin filling evenly into each crust, careful not to overfill as the custard will set as it bakes.

Bake to Perfection:

Place the tray in the preheated oven and bake for 25 to 30 minutes. The filling should be firm but still slightly jiggly in the center signalling it is perfectly set without overcooking which can crack the custard.

Cool and Serve:

Allow the mini pies to cool on a wire rack. Once at room temperature add a generous dollop of whipped cream on top for a creamy contrast to the spiced filling just before serving.

One of my favorite ingredients is the cinnamon which brings a cozy feeling every time I bake this recipe. I remember sharing these with friends on a crisp fall afternoon and how the smell filled the whole house making it feel like Thanksgiving was just around the corner.

Storage Tips

Store any leftover mini pies covered at room temperature for up to two days or in an airtight container in the refrigerator for five days. To reheat gently warm in the oven at low heat to keep crust crisp.

Ingredient Substitutions

You can swap heavy cream for half and half if you want a lighter pie. For a dairy-free alternative try coconut cream which also pairs beautifully with pumpkin. Use maple syrup or honey instead of granulated sugar for a natural sweetener twist.

Serving Suggestions

Serve these mini pies with a sprinkle of cinnamon sugar or a drizzle of caramel sauce for extra indulgence. They also pair wonderfully with a side of vanilla ice cream or a warm cup of spiced tea.

These mini pumpkin pies deliver cozy autumn flavors with ease and charm—a perfect finish for any fall gathering.

FAQs about Recipes

→ What spices enhance the pumpkin filling?

Cinnamon, nutmeg, and cloves create a warm, aromatic blend complementing the pumpkin's natural sweetness.

→ Can I use fresh pumpkin instead of puree?

Yes, cook and puree fresh pumpkin until smooth to substitute the canned pumpkin puree.

→ How do I prevent soggy pie crusts?

Using pre-baked mini pie crusts or baking the crusts briefly before filling can help keep them crisp.

→ Is there a substitute for heavy cream?

Full-fat coconut milk or evaporated milk can provide a similar richness in the filling.

→ How long should the mini pies cool before topping?

Allow them to cool for at least 15 minutes to let the filling set before adding whipped cream.