Mini Pumpkin Pies in a Muffin Tin – 35 Minute Fall Dessert
These mini pumpkin pies in a muffin tin are the perfect bite-sized autumn dessert that brings all the creamy, spiced goodness of traditional pumpkin pie in adorable individual portions. Did you know that pumpkin pie spice was originally created by spice merchants in the 1930s?
These charming little pies are incredibly simple to make, require just 35 minutes from start to finish, and are guaranteed to be a hit with the whole family. Unlike our popular apple cinnamon muffins, these treats offer that classic fall flavor everyone craves during the holiday season.
What Are Mini Pumpkin Pies in a Muffin Tin?
Ever wondered why these delightful treats have captured hearts across America? These mini pumpkin pies are essentially individual-sized versions of the classic Thanksgiving dessert, baked conveniently in a standard muffin tin. The name speaks for itself – they’re literally miniature pumpkin pies!
My grandmother always said “the way to a man’s heart is through his stomach,” and these adorable pies prove that sometimes the smallest packages deliver the biggest smiles. Ready to create some fall magic in your kitchen?
Why You’ll Love This Mini Pumpkin Pies in a Muffin Tin Recipe
Perfect Portion Control
These individual mini pumpkin pies in a Muffin Tin eliminate the guesswork of serving sizes while giving everyone their own personal dessert. The muffin tin format creates perfectly portioned treats that are ideal for parties, potlucks, or portion-conscious families.
Budget-Friendly Fall Baking
Making mini pumpkin pies at home costs significantly less than purchasing individual desserts from bakeries. You’ll save money while controlling the quality of ingredients, and one batch yields 12 delicious servings for under $8.
Irresistible Flavor Combination
The creamy pumpkin filling combined with warm spices like cinnamon, nutmeg, and ginger creates an aromatic experience that fills your kitchen with the essence of fall. The buttery graham cracker crust provides the perfect textural contrast to the smooth filling.
Similar to our popular mini cheesecakes, these pies offer that same convenience factor with seasonal flair. Why not try both recipes for your next gathering?
How to Make Mini Pumpkin Pies in a Muffin Tin
Quick Overview
These mini pumpkin pies are surprisingly simple to create. The recipe combines a no-fuss graham cracker crust with a silky pumpkin filling that’s perfectly spiced.
Preparation Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 mini pies
The key to success lies in the creamy texture and balanced spicing that makes each bite irresistible.
Key Ingredients for Mini Pumpkin Pies in a Muffin Tin
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
For the Pumpkin Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup heavy cream
- 2 large eggs
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans
- Cinnamon dust
Step-by-Step Instructions
Preparing Your Kitchen
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or generously grease each cup with butter to prevent sticking.
Making the Graham Cracker Crust
Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. Divide the mixture evenly among the 12 muffin cups, using about 2 tablespoons per cup. Press firmly into the bottom and slightly up the sides using the back of a spoon or your fingers.
Creating the Pumpkin Filling
In a large mixing bowl, whisk together pumpkin puree, heavy cream, and eggs until smooth. Add brown sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, and cloves. Whisk vigorously for 30 seconds until completely combined and no lumps remain.
Assembling and Baking
Carefully pour the pumpkin filling over each crust, filling each cup about ¾ full to prevent overflow. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. A toothpick inserted near the center should come out with just a few moist crumbs.
Cooling Process
Remove from oven and allow to cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before serving or refrigerating.
What to Serve Mini Pumpkin Pies in a Muffin Tin With
These versatile mini pies pair beautifully with various accompaniments:
Hot Beverages: Serve alongside spiced apple cider, pumpkin spice lattes, or vanilla chai tea for the ultimate fall experience.
Complementary Desserts: Create a dessert buffet with apple crisp, cinnamon cookies, or our popular maple pecan bars.
Breakfast Option: Surprisingly delightful as a sweet breakfast treat with Greek yogurt and granola.
Ice Cream Pairings: Vanilla bean, cinnamon, or butter pecan ice cream creates an indulgent combination.
Top Tips for Perfecting Mini Pumpkin Pies in a Muffin Tin
Crust Success Tips
Press the graham cracker mixture firmly but don’t pack it too tightly, as this can make removal difficult. Create a small indent in the center to hold more filling.
Filling Perfection
Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor control. Room temperature eggs blend more easily and create a smoother filling.
Baking Guidelines
Don’t overbake – the centers should still have a slight jiggle when done. They’ll continue cooking from residual heat and firm up as they cool.
Ingredient Substitutions
Replace heavy cream with evaporated milk for a slightly less rich version, or use coconut cream for dairy-free options. Maple syrup can substitute brown sugar at a 3:4 ratio.
Common Mistakes to Avoid
Never skip cooling time, as hot pies will fall apart when removed. Overmixing the filling can create a dense texture instead of the desired creamy consistency.
Storing and Reheating Tips
Refrigerator Storage: Store covered mini pumpkin pies in the refrigerator for up to 4 days. Place in an airtight container or cover tightly with plastic wrap.
Freezing Instructions: These pies freeze beautifully for up to 2 months. Wrap individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Serving Temperature: These pies taste best when served chilled or at room temperature. If you prefer them slightly warm, microwave individual pies for 10-15 seconds.
Make-Ahead Tips: Prepare the crusts up to 24 hours in advance and store covered at room temperature. The complete pies can be made 2 days ahead of serving.
Nutritional Information
| Nutrient | Per Mini Pie |
|---|---|
| Calories | 185 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 140mg |
| Total Carbs | 28g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 3g |
| Vitamin A | 184% DV |
Frequently Asked Questions
Can I make these mini pumpkin pies ahead of time?
Absolutely! These pies actually taste better after chilling overnight. Make them up to 2 days in advance and store covered in the refrigerator.
What’s the best way to remove the pies from the muffin tin?
Use paper liners for easiest removal, or thoroughly grease the tin. Allow pies to cool for 10 minutes, then gently twist each pie to loosen before lifting out.
Can I use a different type of crust?
Yes! Try crushed vanilla wafers, gingersnap cookies, or even a traditional pastry crust cut into circles and pressed into the muffin cups.
How do I know when the pies are done baking?
The centers should be set but still slightly jiggly. A toothpick inserted near the center should come out with just a few moist crumbs attached.
Can I make these dairy-free?
Replace the heavy cream with coconut cream and use dairy-free butter for the crust. The texture will be slightly different but equally delicious.
What if I don’t have pumpkin pie spice?
Make your own by combining 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
Can I double this recipe?
Certainly! This recipe doubles perfectly. You’ll need two muffin tins and may need to bake in batches depending on your oven size.
How long do these keep at room temperature?
Due to the dairy content, these should not be left at room temperature for more than 2 hours. Always refrigerate for food safety.
Additional Helpful Tips and Variations
Flavor Variations:
- Chocolate Pumpkin: Add 2 tablespoons cocoa powder to the filling
- Maple Pumpkin: Replace vanilla with maple extract and add maple syrup drizzle
- Bourbon Pumpkin: Add 1 tablespoon bourbon to the filling for adult gatherings
- Coconut Pumpkin: Fold in ¼ cup toasted coconut flakes
Decorating Ideas: Create beautiful presentations by piping whipped cream rosettes, drizzling with caramel, or dusting with cinnamon sugar. Mini pie decorations like leaf-shaped cookies add festive appeal.
Equipment Alternatives: Don’t have a muffin tin? Use individual ramekins, silicone molds, or even a mini cheesecake pan. Adjust baking time accordingly based on size.
Seasonal Modifications: Transform these for different holidays by changing spices – add cardamom for winter, or incorporate orange zest for a spring version.
These mini pumpkin pies in a muffin tin prove that good things really do come in small packages. They’re perfect for fall gatherings, holiday parties, or simply satisfying that pumpkin pie craving without making a full-sized dessert. The combination of convenience, portion control, and incredible flavor makes this recipe a true winner in any baker’s collection.
Happy baking, and enjoy every delicious bite of these adorable autumn treats!
