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Easy Mini Pumpkin Pies for a Cozy Friendsgiving

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These mini pumpkin pies are the perfect last-minute Friendsgiving dessert, featuring a creamy, spiced pumpkin filling in a flaky, buttery crust. They’re easy to make, portable, and always a crowd-pleaser.

Ingredients

Scale
  • 1 package (14.1 oz) refrigerated pie crusts (e.g., Pillsbury)
  • 1 tablespoon unsalted butter, melted (for brushing crust edges, optional)
  • 1 tablespoon granulated sugar (for sprinkling on crust, optional)
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin, e.g., Libby’s)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 2 ounces cream cheese, softened
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 12-cup muffin tin with butter or non-stick spray.
  3. If using refrigerated crusts, let them sit at room temperature for about 15 minutes to soften. Unroll on a lightly floured surface and use a 3.5 to 4-inch round cookie cutter or glass to cut out 12 rounds (about 6 per crust, re-rolling scraps if needed).
  4. Gently press each round into a muffin cup, ensuring edges come up slightly above the rim. Prick bottoms with a fork. Refrigerate the tin while making the filling.
  5. In a medium bowl, beat the cream cheese with a whisk or hand mixer until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined. Slowly pour in the heavy cream while whisking gently until smooth and slightly thick.
  6. Remove muffin tin from fridge. Spoon or pour filling into each crust, filling about 3/4 full.
  7. Bake on the middle rack for 18-22 minutes, until filling is set around edges but still slightly jiggly in center and crust is golden brown. If edges brown too fast, tent loosely with foil for the last 5 minutes.
  8. Let pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. While pies cool, make whipped cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla with a hand mixer on medium-high speed until soft peaks form.
  10. Once pies are completely cool, top each with a dollop of whipped cream and a dusting of cinnamon or nutmeg. Serve immediately or refrigerate.

Notes

For a crispier crust, blind bake the crusts for 5-7 minutes before adding filling. Use room temperature ingredients for a smooth filling. Cool completely before removing from tin to prevent breakage. Pies can be made ahead and stored in the fridge for up to 4 days; flavors improve after a day. Freeze without whipped cream for up to 2 months.

Nutrition

Keywords: mini pumpkin pies, Friendsgiving, easy pumpkin pie, individual pumpkin pie, fall dessert, potluck dessert

Find it online: https://perkypan.com/easy-mini-pumpkin-pies-for-a-cozy-friendsgiving/