5 Mini Pumpkin Pie Recipes for Thanksgiving Treats

As Thanksgiving approaches, thoughts naturally turn to feasts and treats that embody the spirit of the holiday. One quintessential dessert that has charmed many with its rich, buttery crust and warm, spiced filling is the pumpkin pie. This year, why not delight your guests with individual mini pumpkin pies? These petite treats not only look adorable but also offer a personal touch to your Thanksgiving dessert table. Here, we've curated five unique mini pumpkin pie recipes to ensure your celebration is filled with flavor, creativity, and plenty of good cheer.

1. Classic Mini Pumpkin Pie

Nothing says comfort like the classic pumpkin pie. These mini versions preserve the essence of the traditional pie but make serving a breeze.

• Ingredients: for the crust: flour, sugar, salt, butter, ice water; for the filling: pumpkin puree, eggs, brown sugar, cream, cinnamon, nutmeg, ginger, cloves.
• Steps:
  1. Prepare the dough and chill it.
  2. Make small pie crusts in muffin tins.
  3. Mix pumpkin puree with other ingredients for the filling.
  4. Pour filling into crusts and bake until set.

🍂 Note: Chilling the dough ensures a flakier crust.

2. Maple Bourbon Mini Pies

Add a sophisticated twist to your mini pumpkin pies with the deep flavors of maple syrup and bourbon.

• Ingredients: for the crust: (same as above); for the filling: pumpkin puree, eggs, maple syrup, bourbon, heavy cream, spices.
• Steps:
  1. Prepare the dough, keeping it at the same temperature to facilitate handling.
  2. Add bourbon to the pumpkin filling for a smooth, adult-flavor profile.
  3. Fill crusts with the aromatic mix and bake until custard is firm yet slightly jiggly.

🌰 Note: The bourbon evaporates during baking, leaving just the essence.

3. Vegan Mini Pies

Ensure everyone can enjoy the Thanksgiving celebration with these vegan-friendly mini pumpkin pies.

• Ingredients: for the crust: vegan butter, flour, sugar, cold water; for the filling: pumpkin puree, coconut cream, flaxseed meal, spices, maple syrup.
• Steps:
  1. Create a vegan pie dough without eggs.
  2. Use flaxseed meal and coconut cream for a rich filling.
  3. Bake until golden, paying attention to the texture of the filling.

4. Gingerbread Crust Mini Pies

Combine the magic of gingerbread and pumpkin for a delightful flavor fusion.

• Ingredients: for the crust: flour, ginger, cinnamon, allspice, butter, molasses, sugar, water; for the filling: (same as classic pie).
• Steps:
  1. Make a spice-infused gingerbread dough.
  2. Roll out, cut, and place in muffin tins.
  3. Pour in pumpkin filling and bake for a holiday zest.

5. Mini Pumpkin Pies with Whipped Cream Dollops

Finish off with a traditional but fancy garnish of whipped cream for a picture-perfect Thanksgiving dessert.

• Ingredients: (same as classic pie) + heavy cream, powdered sugar, vanilla.
• Steps:
  1. Bake classic mini pumpkin pies.
  2. Whip cream with powdered sugar and vanilla to soft peaks.
  3. Pipe whipped cream onto cooled pies for an elegant touch.

In this culinary journey through mini pumpkin pies, we've explored various flavors and presentations to elevate your Thanksgiving table. Each recipe brings something unique to the celebration: the comforting classics, the innovative flavors, and inclusive options for all dietary preferences. With these recipes in hand, you're well-equipped to make your Thanksgiving memorable, delicious, and beautifully diverse. Share the love, the joy, and the flavors of the season with these delightful treats.

Can I make mini pumpkin pies in advance?

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Yes, you can bake mini pumpkin pies a day or two in advance. Store them in the refrigerator in an airtight container to maintain freshness. If you’re adding toppings like whipped cream, apply those just before serving.

How do I prevent a soggy bottom in mini pies?

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To avoid a soggy crust, pre-bake (blind bake) the pie crusts before adding the filling. This step helps to set the crust and prevent it from becoming overly moist.

Can mini pumpkin pies be frozen?

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Absolutely! Mini pies freeze well. After baking, allow them to cool completely, then wrap each pie individually or place them in an airtight container to freeze. Thaw them in the refrigerator the night before you plan to serve them.