Everything you love about pumpkin pie only in a cute little bite sized portion. Mini Pumpkin Pie Treats make the perfect dessert for Thanksgiving or any fall gathering! Let me show you how easy it is to make a mini version of our favorite Fall pie.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
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Do you love tiny treats as much as I do? If you answer YES, then you’re going to enjoy these Mini Pumpkin Pie Treats I’m sharing with you today.
One of my favorite things to do is experiment with making “tiny” desserts or hand-held desserts that are perfect for dessert buffet tables. What I really enjoy about tiny desserts is that they look so pretty and you can enjoy the taste of the dessert in a tiny bite without over-eating.
Mini Pumpkin Pie Treats
Over the weekend, I made these delicious mini pumpkin pie treats. They’re very similar to the Mini Flower Pumpkin Pies I shared last year, but I made them even prettier by placing a mini baked pie crust cut out on top of the treats as they came out of the oven.
So delicious and they will look beautiful on your dessert table for Thanksgiving or any Fall gathering.
Ingredients for Mini Pumpkin Pies
Make sure you print out the recipe below and save it for later!
- 1 double recipe of pie dough, you can use store purchased as well.
- 3/4 cup white sugar
- 2 eggs
- 1 15 ounce can Libby’s 100% Pure Pumpkin
- 1 12 ounce can evaporated milk
- 2 to 3 tsp Pumpkin Pie Spice
How to Get Mini Pie Dough Circles
There are a few things you can use to cut out the circle shapes in the pie dough.
- Biscuit cutter – you can use a traditional biscuit cutter to get the round shape. There’s even biscuit cutters that have crimped edges! They give a really cute look to the mini pies.
- You can use a mason jar lid to get circle shapes.
- A juice glass works great too!
- Another great tool to use is a pastry wheel cutter. You can even use this tool to cut slices in the pastry dough when making lattice pies.
Easy Tip for Filling the Muffin Pan
You can use your fingers to press the pie dough into the muffin pan. However, I’m always finding that my nails will pierce the dough or worse I’ll accidentally tear the dough.
How to Bake the Mini Pumpkin Pies
Using a small scoop, fill up each tart with the pumpkin pie mixture. Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.
Since they are small pies, they bake much quicker than a full sized pie. You know they are done when you insert a knife in the center and it comes out clean AND the pie crust is a nice color.
How to Cut out the Pie Dough Shapes
While the mini pumpkin pies are baking, roll out the second pie dough. Using the mini-cookie cutters, cut out the shapes that you want to place on top of each mini pie. You will have leftover dough.
Place the shapes on a parchment lined baking tray and brush with an egg glaze. You can sprinkle a little white sugar on top of each shape as well.
Bake in a 400 degree oven for 10 minutes or until the shapes are golden brown.
How to Add the Pie Dough Shapes
Once you remove the mini pumpkin pies from the oven and while the pies are still warm, immediately place a baked pie dough shape on top of the still warm pie and press making sure the pie dough shape is sticking to the pumpkin pie filling.
You need to be quick with this step. If you wait too long, the filling of the pumpkin pie will start to firm up and the pie dough shape will not stick.
Let cool slightly in the pan before removing to a baking rack to cool completely before serving.
Helpful Tips for Making Mini Pumpkin Pie Treats
- Invest in the pie dough tart tamper. It really does help to form the pie dough correctly in the tart pan.
- And don’t forget to purchase a set of mini pie dough cutters to get the cute little pie crust shapes.
- Be careful when baking these as oven temps vary. Take into consideration the type of muffin or tart pan you are using. A muffin pan will give you bigger mini pies, so they will take longer to bake than if you were using the tart pan.
- When you place the leaf cutout on top of the cooked pie, press it in slightly so it adheres to the cooked pumpkin pie center. Otherwise, the leaf cutout could slide around and fall off.
- If you have extra dough, which you might, roll it out and cut out more shapes using your leaf cookie cutters. Brush with the egg white, sprinkle with cinnamon sugar and baked again in the oven for about 12 minutes.
More Delicious Pumpkin Recipes:
- This recipe for Pumpkin Cheesecake Parfaits combines my love for cheesecake and pumpkin pie!
- Pumpkin Spice Cookie Cups – starts out with a cake mix!
- Another delicious easy recipe for Mini Pumpkin Bundt Cakes that starts out with a cake mix. And there’s a video too!
- Pumpkin Spice Pull Apart Bread – video too!
- A very popular recipe for Pumpkin Dump Cake.
- 1 double recipe of pie dough
- 3/4 cup white sugar
- 2 eggs
- 1 - 15 ounce can Libby's 100% Pure Pumpkin
- 1 - 12 ounce can evaporated milk
- 2 to 3 tsp Pumpkin Pie Spice
- Beat eggs in a large bowl with an electric mixer.
- Stir in the pumpkin, sugar and Pumpkin Pie Spice.
- Gradually add in the evaporated milk and combine.
- Set aside while you prepare the pie crust.
- Roll out the dough and using a biscuit cutter, cut into shapes and press into the bottom of each individual tart pan.
- Using a small scoop, fill up each tart with the pumpkin pie mixture. Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.
- Since they are small pies, they bake much quicker than a full sized pie. You know they are done when you insert a knife in the center and it comes out clean and the pie dough is a nice color.
- While the pies are baking, roll out the second pie dough.
- Using the mini-cookie cutters, cut out the shapes that you want to place on top of each mini pie. You will have leftover dough.
- Place the shapes on a parchment lined baking tray and brush with an egg glaze.
- Bake in a 400 degree oven for 10 minutes or until the shapes are golden brown.
- As soon as you remove the pumpkin pies from the oven, place a baked pie dough shape on top of the still warm pie and press lightly. Let cool slightly in the pan before removing to a baking rack to cool completely.
- Transfer pies to a wire rack to cool before serving.
Depending on the size muffin pan or tart pan you use, you could have anywhere from 12 to 16 mini pumpkin pies.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 148 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 30mg Sodium: 93mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 3g
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