Mini Pumpkin Pies

How adorable are these mini pumpkin pies? These bite-sized treats, which are as easy to make as they are to eat, will be the star of your Thanksgiving dessert table.

Mini Pumpkin Pie Ingredients and Tools

Here's what you'll need to make these easy mini pumpkin pies:

· Pie crust: Use a store-bought pie crust or use our top-rated Butter Flaky Pie Crust.
· Eggs: You'll need three eggs, separated — one egg white to brush the crust and two whole eggs (plus one yolk) for the filling.
· Cream cheese: The cream cheese-based filling is sweet, tangy, and rich.
· Pumpkin puree: Use store-bought pumpkin puree or puree your own pumpkin.
· Sugar: Just ½ cup white sugar adds all the sweetness you'll need.
· Vanilla: A teaspoon of vanilla extract adds a touch of complex, aromatic flavor.
· Pumpkin pie spice: A blend of autumnal spices like cinnamon and nutmeg, pumpkin pie spice is the key to the cozy flavor you're looking for.
· Mini pie pan: You can also use a regular muffin tin.
· Cutter: Use a 3-inch round cookie or biscuit cutter to cut the pie crusts. You can also use the rim of a glass or jar.

How to Make Mini Pumpkin Pies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these mini pumpkin pies:

1. Prepare the crust: Cut 24 circles from the rolled pastry crust. Fit a round into each prepared pie pan or muffin well. Brush each round with the beaten egg white.
2. Make the filling: Beat the eggs with the remaining yolk. Beat in the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice.
3. Assemble and bake: Spoon the filling into the pie crusts. Bake in the preheated oven until the edges are golden brown and the filling is set. Cool before serving.

Can You Make This Recipe Ahead of Time?

Yes! This mini pumpkin pie recipe is a great make-ahead option. They'll last for up to four days in the fridge, so you can get a jump on your holiday baking.

How to Store Mini Pumpkin Pies

Allow the pies to cool completely, then loosely wrap them in storage wrap. Store in the refrigerator for up to four days. Since pumpkin pies are egg-rich, they should never sit at room temperature for more than two hours.

Learn more: Does Pumpkin Pie Need To Be Refrigerated?

Can You Freeze Mini Pumpkin Pies?

Yes, you can freeze these mini pumpkin pies. Allow them to cool, then wrap them individually in storage wrap several times until they're tightly sealed. Then wrap them in foil to prevent freezer burn. Freeze for up to one month. Thaw in the fridge.

Allrecipes Community Tips and Praise

"Great recipe," according to Pearline Ross. "I made no changes except for using muffin pans. I ended up with 18 delicious mini pumpkin pies."

"Made with no changes and they were delish," raves Allrecipes Allstar RainbowJewels. "My family gobbled them up in record time. So cute for a Sunday brunch dessert or at a holiday dessert table."

"They are really delicious," says one Allrecipes community member. "The cream cheese addition gives a creamy and slightly tangy flavor and makes the filling not overly sweet. My time-saving tip is to simply use frozen tart shells — turned out great and my family loved them! Definitely a keeper!!"

Editorial contributions by Corey Williams