We love our Easy Pumpkin Pie and sometimes like to make it in individual portion sizes because it’s just fun! This Thanksgiving recipe for kids (or dessert for kids for any other day) is easy to mix up and easy to make, especially if you use refrigerated pie crust from the store. You can also make the pies ahead of time and stash them in the fridge until you’re ready to use them, which makes this an easy recipe to prep ahead. We like these plain or topped with whipped cream or vanilla ice cream, so you can pick the option you prefer! (You may also like Spiced Thanksgiving Cookies, Soft Pumpkin Cookies, and my Butternut Squash Pie for this time of the year, too.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Mini Pumpkin Pies so you know what to pick up from the store or have ready. Sign up for our email updates to get tips and ideas sent to your inbox.
Pumpkin puree (canned or homemade): You can use canned pumpkin puree here to keep this super easy, or you can go with Homemade Pumpkin Puree if you prefer. Milk (or cream): Milk or cream pairs with the honey to help create a custard-like pie filling. Honey and sugar: I like to use a combination of these two for texture and sweetness. If you want to just use honey, that is fine too (just double the amount to ensure that it’s sweet enough). Eggs: Adding large eggs to the filling mixture ensures that the pie bakes and sets up as you expect it to. Pumpkin pie spice: Adding pumpkin pie spice, which is a mixture of cinnamon, ginger, nutmeg, and allspice, gives the pie that classic pumpkin pie flavor we want. If you don’t have access to pumpkin pie spice, you can simply use cinnamon and a pinch of nutmeg. Vanilla extract: Adding vanilla is optional, but you can add a little bit to further enhance the flavor of the pie. Mini pie crusts: I use refrigerated mini pie crusts from the store, which simply need to be unrolled, cut with kitchens scissors, and popped into a muffin tin. So easy! If you prefer to use homemade pie crust, you can make this Whole-Wheat Pie Crust, roll it out, and cut into squares to fill the muffin pan. Whipped cream or vanilla ice cream, optional to serve.
Step-by-Step Instructions
Here’s a preview of how to make these Mini Pumpkin Pies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing. TIP: Let cool for at least 10 minutes in the pan, then transfer to a wire rack to cool fully. The pies will deflate a little as they cool, which is to be expected.
How to Store
You can make these Mini Pumpkin Pies up to a day ahead and store covered with plastic wrap in the fridge or in an airtight container. Leftovers can be stored in the refrigerator for up to 5 days.
Best Tips for Success
You can make these pies up to a day ahead and store covered with plastic wrap in the fridge or at room temperature. Use nondairy plain unsweetened milk if desired. Use maple syrup instead of honey if desired. Plan to let the pies cool fully before serving. We prefer to eat this dessert chilled though room temperature is also delicious. Top with a dollop of whipped cream or vanilla ice cream to serve.
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