Mini Pumpkin Pies With Whipped Cream Recipe

You’re about to discover my favorite mini pumpkin pie recipe that’ll transform your holiday baking game. I’ve spent years perfecting these adorable single-serving treats, and I can’t wait to share every buttery, spice-filled detail with you. When my guests spot these golden-crusted beauties topped with pillowy whipped cream, they can’t believe they’re homemade. Trust me, once you master this foolproof technique, you’ll never go back to full-sized pies again.

Why You’ll Love These Mini Pumpkin Pies

These adorable mini pumpkin pies will become your new favorite fall dessert!

They’re perfectly portioned for individual servings, making them ideal for holiday gatherings or when you’re craving just a bite of something sweet.

I love how they’re easier to serve than traditional pies, and you’ll appreciate their crispy, flaky crust that pairs beautifully with the creamy, spiced pumpkin filling.

Essential Ingredients and Equipment

Before diving into baking, let’s gather two key groups of essentials: ingredients for the buttery crust and filling, plus basic equipment you’ll need. You’ll want all-purpose flour, cold butter, pumpkin puree, eggs, condensed milk, and warm spices like cinnamon and nutmeg. For equipment, grab your mini muffin tin, mixing bowls, pastry cutter, and measuring tools.

Making the Perfect Pie Crust

While making pie crust may seem intimidating, I’ve found that starting with perfectly chilled ingredients is the real secret to success.

Cut your cold butter into small cubes and mix it with ice-cold water and flour until you see pea-sized crumbles forming.

I like to chill my dough for at least 30 minutes before rolling it out to create that perfect flaky texture.

Preparing the Pumpkin Filling

Once you’ve mastered the crust, creating the perfect pumpkin filling is where the magic really happens.

You’ll need pure pumpkin puree, not pie filling, mixed with warm fall spices and a blend of eggs and condensed milk for that silky-smooth texture.

• Mix 15 oz pumpkin puree with 1/2 cup brown sugar and 1 tsp pumpkin pie spice
• Whisk in 2 eggs and 1 cup condensed milk until completely smooth
• Let mixture rest for 5 minutes to allow flavors to blend

Step-by-Step Baking Guide

The fun part begins as we bring our mini pies to life!

Preheat your oven to 375°F and fill each pastry shell about ¾ full with your pumpkin mixture.

Bake for 20-25 minutes until the filling is set and crusts are golden brown.

You’ll know they’re done when a toothpick inserted in the center comes out clean.

Let them cool completely on a wire rack.

Homemade Whipped Cream Topping

As your mini pumpkin pies cool to perfection, let’s create a cloud-like whipped cream topping that’ll make these treats absolutely irresistible.

Pour 1 cup of cold heavy cream into a chilled bowl, add 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla extract.

• Whip ingredients on medium speed until soft peaks form
• Increase to high speed until stiff peaks develop (about 2-3 minutes)
• Watch carefully – don’t overbeat or you’ll make butter!

Storage and Make-Ahead Tips

Since fresh-baked mini pumpkin pies deserve proper storage to maintain their deliciousness, I’m excited to share my tried-and-true methods for keeping them perfect.

You’ll want to let them cool completely, then store them in an airtight container in the fridge for up to 3 days.

You can also freeze them for up to 2 months – just thaw overnight in the refrigerator before serving.

Variations and Serving Suggestions

While mini pumpkin pies are delightful on their own, I’ve discovered countless ways to customize and serve these tiny treats.

Let me share my favorite variations that’ll make your dessert table shine this holiday season.

• Top with candied pecans and a drizzle of salted caramel sauce for added crunch
• Swirl in cream cheese before baking for a cheesecake-inspired twist
• Sprinkle with cinnamon-sugar streusel and serve alongside spiced apple cider