Impress your guests at your next gathering with individual serving mini pumpkin pies! No more worrying about how big to cut your slices. My recipe also features a few unexpected ingredients like sweetened condensed milk and candied ginger.
I love hosting for the holidays — but that should come as no surprise! What’s better than spending the day in the kitchen and then sharing an amazing meal with your friends and family? Not much, in my book.
And, while the main course, side dishes, and all of the fixings are super important, you can’t forget about dessert. ‘Tis the season for eating pie after every meal and then again for breakfast. I’m a huge pumpkin pie lover, so this creamy chocolate pumpkin pie will definitely make an appearance. So will these slab pumpkin pie bars (with a dollop of whipped cream on top), and I just might serve up these soft pumpkin snickerdoodles to switch things up a little.
As you can see, I’ve got pumpkin on the brain. This year, I’m going to make mini pumpkin pies instead of full-sized ones just to make serving easier. I also decided to switch up the ingredients a little bit, which you’ll learn more about below. Mini pies for the win!
INGREDIENT NOTES AND SUBSTITUTIONS
- Pumpkin Purée – Here’s where all of the pumpkin flavor in this mini pumpkin pie recipe comes from! You can use your favorite brand — just make sure that you opt for cans packed with 100% pumpkin.
- Sweetened Condensed Milk – Traditional pumpkin pie calls for evaporated milk and sugar. I choose to use sweetened condensed milk instead! You’ll really be able to tell the difference in flavor and texture.
- Candied Ginger – Here’s another special ingredient. Ginger goes so well with pumpkin and the other added spices and seasonings. I prefer candied over ground ginger here, and the results are perfectly spicy and sweet.
- Eggs – You’ll need to use eggs for the pie filling. They work to bind the filling and keep everything in place.
- Allspice – Don’t be fooled: this spice isn’t a blend. It does have hints of cloves, nutmeg, cinnamon, and black pepper, but it comes from one single berry. It works perfectly with the other spices.
- Cinnamon – The cinnamon flavor in the allspice isn’t enough for me — I love this warm and sweet seasoning.
- Nutmeg – Same goes with the nutmeg! You’ll notice that nutmeg is usually present in pre-made pumpkin pie spice. And for good reason!
- Salt – Yes, you’ll need a bit of salt for this sweet dessert. It balances out the sweetness and enhances the other flavors.
- Mini Graham Cracker Crusts – Feel free to go the store-bought route here to make your life easier. I love the combination of pumpkin pie and graham crackers!
HOW TO MAKE MINI PUMPKIN PIES
1. Preheat & Prep. Preheat your oven to 425°F and gather all of your ingredients.
2. Combine The Ingredients. Whisk together the pumpkin purée, sweetened condensed milk, candied ginger, eggs, allspice, cinnamon, nutmeg, and salt in a large mixing bowl until thoroughly combined. You should end up with a smooth mini pumpkin pie filling.
3. Fill The Mini Pie Shells. There’s no need to pre-bake the graham cracker crusts. Gently pour the pumpkin filling into each pie shell, being careful to fill them evenly.
4. Bake Your Mini Pumpkin Pies. Bake your mini pumpkin pies for 15 minutes at 425° F. Then, lower the temperature to 350°F and bake for 35 more minutes. Use the toothpick trick to determine whether they’re done.
5. Garnish & Serve. I usually add a bit of whipped cream to each mini pumpkin pie before serving. It truly is the best way to enjoy this dessert!
Can You Use Small Pumpkins For Pie?
If you want to go above and beyond for your mini pumpkin pie recipe, you can make homemade pumpkin purée! If you do, I recommend that you use sugar pumpkins, which are the smallest variety available.
To make the purée, cut the pumpkins in half and scoop out the seeds. Season with a bit of salt and then roast, cut side down, for 45-60 minutes. Allow to cool, then scoop out the flesh. Place it in a food processor and process until smooth. Voila!
Can Mini Pumpkin Pies Be Frozen?
Want to get ahead before the holiday season gets too crazy? You’re in luck because my mini pumpkin pie recipe freezes wonderfully. Allow them to cool completely, then place them in an airtight, freezer-safe container. They will last for 1 month in the freezer. Allow them to thaw in the fridge overnight before serving. If desired, you can heat them a bit in the oven beforehand.
Should Eggs Be Room Temperature For Pumpkin Pie?
It’s not required, but some chefs swear by this method. They’ll mix easier which will give you a smoother and more consistent batter. This will ensure that your dessert has a creamy and uniform texture.
This post, first published on Kevin is Cooking Dec. 1, 2013, has been updated with new content, photos and/or video on Oct. 6, 2022.
Mini Pumpkin Pies
- 15 oz pumpkin puree
- 12 oz sweetened condensed milk
- 2 large eggs
- 1/2 tsp salt
- 1 tbsp chopped candied ginger
- 1/2 tsp allspice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 12 mini graham cracker crusts unbaked
- Preheat the oven to 425°F.
- In a large bowl whisk the filling ingredients together until thoroughly combined.
- Gently pour the pumpkin filling into the unbaked pie shells. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 35 minutes.
- Allow to cool and serve with whipped cream on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.