Thanksgiving Mini Pumpkin Pies
Delight in these Thanksgiving Mini Pumpkin Pies — perfectly spiced, creamy, and individually baked for a festive treat everyone will love! These bite-sized pies capture all the cozy flavors of fall and are ideal for sharing during Thanksgiving and holiday gatherings.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Mini Pie Tins or Muffin Pan
- Baking sheet
- Oven
Ingredients
Filling
- 1 cup pumpkin puree
- ½ cup sweetened condensed milk
- ¼ cup brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Crust and Topping
- 1 package mini pie crusts or phyllo dough
- whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and prepare mini pie crusts on a baking sheet.
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, brown sugar, pumpkin pie spice, and vanilla extract. Whisk until smooth.
- Pour filling into each mini crust, about three-quarters full.
- Bake for 15–20 minutes or until the filling is set.
- Remove from oven and cool completely before topping with whipped cream.
- Serve chilled or at room temperature and enjoy!
Notes
For a dairy-free version, substitute coconut cream for sweetened condensed milk. To make it gluten-free, use gluten-free crusts. Add a swirl of chocolate, chopped nuts, or a layer of cream cheese filling for a creative twist!