The kids and I made mini pumpkin pies the other day. It was so much fun and they turned out really cute. For some reason, things always seem cuter in bite sized form, don’t they? Whenever I make pie, I always use pie cutters to make decorative toppings, which makes them extra fun. Plus, cutting them out of the dough is sort of like playing with play doh so of course the boys love it! I really enjoy our time together in the kitchen and hope that they will look back on these special memories fondly.
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Mini Pumpkin Pies
My favorite Pumpkin Pie Recipe made in mini form.
Copycatable Rating: 🐱🐱🐱🐱🐱
Credit: Pumpkin Pie Recipe is from Parents Magazine November 2004
- 2/3 cup sugar
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 large eggs
- 1 tsp. vanilla
- 1 can (15 oz.) pure pumpkin
- 1 can (12 oz.) evaporated milk
- 1 package (comes with 2 sheets) Pillsbury refrigerated pie dough
- 4 inch round cookie or biscuit cutter (I used the pie cutter from my Breville electric pie maker, but I am going to buy the cutter set I linked for future baking)
- Pie crust cutters (mine are from Williams Sonoma a few years ago, but they usually offer a variation of them every year. I also found these similar ones on Amazon)
- whipped cream
- Heat oven to 425 degrees.
- In a bowl, combine sugar, pumpkin pie spice, salt and pepper.
- Whisk in eggs, vanilla, pumpkin and evaporated milk.
- Slightly roll out pie crust dough.
- Use round cutter to cut circles from the two sheets of dough. I was able to make 12 mini pies with re-rolling and had leftovers to make the decorative toppings.
- Gently, push the dough into the muffin pan. I used the finger pinching technique to crimp the edges (with the thumb and index finger of one hand pinch the outside edge of the crust while pressing from the inside with the index finger on the other hand).
- Pour pumpkin mixture into pie crusts (I had leftover pie filling – so if you want to buy more of the dough you could easily make more pies)
- Bake for 15 minutes.
- Reduce heat to 350 degrees then bake an additional 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack for 2 hours.
- Refrigerate if serving the next day.
- Serve at room temperature with whipped cream.
- Roll out dough and use pie cutters for decorative toppings.
- Place all cutouts on a silpat lined cookie sheet
- Put a little egg wash on them (one egg lightly beaten with 2 teaspoons of water)
- Bake them in a 375 degree oven until golden brown, about 10-15 minutes. (keep an eye on them because mine always cook quickly).
- Once cool, place on top of cooled mini pumpkin pies.
For decorative pie toppings:
For another fun pumpkin pie idea, check out this post.
If you enjoyed this post, be sure to pin it to Pinterest. 🙂 Happy Baking!