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–+ servings
Close up of mini pumpkin pies with vanilla whipped cream.

Mini Pumpkin Pies

Liz Mincin
These tiny pumpkin pie bites with gingersnap crust are the ultimate miniature pumpkin treat for your gathering. Freezer friendly and perfect to make ahead to feed a crowd.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling and decorating 1 hour
Course Dessert
Cuisine American
Servings 24 bites

Equipment

  • 24-hole mini muffin tin

Ingredients
  

Ingredients for Gingersnap Crust

  • ¾ cup gingersnap cookie crumbs
  • 2 tablespoon unsalted butter melted

Ingredients for Pumpkin Pie Filling

  • ¼ cup superfine granulated sugar or caster sugar
  • 1 egg yolk
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • pinch ground cloves
  • pinch ground ginger
  • 5 oz pumpkin purée
  • 4 oz evaporated milk

Ingredients for Whipped Cream Topping (optional)

  • ½ cup heavy whipping cream or double cream
  • ½ tablespoon powdered sugar or icing sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Begin by preheating an oven to 425°F (220C/200C Fan) and lining a 24-hole mini muffin pan with mini cupcake cases.
  • In a small mixing bowl, stir together the ingredients for the crust - crushed gingersnap cookies and melted butter. Spoon the mixture into the 24 muffin cases (about a teaspoon per case) and press firmly with the back of a spoon to pack into the base of the cases.
  • In a separate mixing bowl, whisk together the egg yolk, sugar, salt and spices. Then add the pumpkin purée and mix together.
  • Slowly pour the evaporated milk into the mixture whilst whisking continuously until you have a smooth pumpkin pie filling.
  • Spoon the filling into the mini cupcake cases, dividing as evenly as possible.
  • Bake in the centre of the preheated oven for about 5 minutes, then reduce the oven temperature to 350°F (175C/155C Fan) and continue baking for 10 minutes.
  • Remove from the oven and allow to cool until able to handle. Then carefully remove from the mini muffin pan and transfer to a wire rack to continue cooling.
  • When ready to serve, top with homemade whipped cream. This recipe is essentially a half batch of my classic vanilla stabilised whipped cream. Whip the cream, powdered sugar and vanilla with an electric beater until stiff peaks and then pipe dollops on each mini pie.
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