Introduction

These Mini Pumpkin Pies are the perfect bite-sized treat for autumn gatherings or holiday celebrations. With a flaky crust, smooth spiced pumpkin filling, and a delightful candied pecan topping, they’re as charming as they are delicious.

A wire cooling rack holds 24 small tarts arranged in four rows of six, each tart with a golden brown crust forming a shallow cup shape. Inside each tart is a smooth, light brown filling topped with a small swirl of bright white whipped cream. Some tarts also have a few pieces of glossy, dark brown pecans resting beside the cream, adding texture and contrast. The rack sits on a white marbled surface, enhancing the warm tones of the tarts and the cool silver of the rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 (14.1-oz.) package refrigerated piecrusts (such as Pillsbury)
1 cup canned pumpkin puree (from 1 [15-oz.] can)
1/2 cup heavy whipping cream
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg
2 teaspoons pumpkin pie spice, divided
1/4 teaspoon, plus 1/8 teaspoon kosher salt, divided
1 1/2 tablespoons light brown sugar
1 1/2 teaspoons tap water
1/2 cup pecan halves
Whipped cream, for garnish

Instructions

Step 1: Preheat your oven to 400°F. Lightly coat a 24-well mini muffin pan with cooking spray and set it aside.
Step 2: Roll one piecrust into a 12-inch round about 1/16-inch thick. Using a 3-inch cutter, cut out 12 dough rounds. Reroll scraps as needed. Repeat with the second piecrust.
Step 3: Press each dough round into the bottom and sides of the prepared muffin wells. Place a paper mini muffin liner inside each crust and fill with pie weights or dried beans to help maintain the shape.
Step 4: Bake the crusts at 400°F until golden brown, about 8 to 10 minutes. Remove from the oven and let cool in the pan for 10 minutes. Reduce oven temperature to 375°F.
Step 5: In a small bowl, whisk together pumpkin puree, heavy cream, granulated sugar, flour, vanilla extract, nutmeg, cloves, egg, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth.
Step 6: Pour about 1 heaping tablespoon of pumpkin filling into each baked piecrust.
Step 7: Bake at 375°F for 12 to 15 minutes, until the edges of the filling are set and the center doesn’t jiggle when shaken. Let cool completely in the pan for about 20 minutes.
Step 8: Meanwhile, prepare the candied pecans. Combine the brown sugar, water, remaining 1/4 teaspoon pumpkin pie spice, and 1/8 teaspoon kosher salt in a small saucepan over medium heat. Stir constantly until the mixture bubbles and the sugar dissolves, about 2 minutes.
Step 9: Add the pecans and cook, stirring constantly, until evenly coated and fragrant, about 2 more minutes. Remove from heat and spread pecans on a parchment-lined baking sheet. Let cool completely, then chop.
Step 10: Transfer the cooled mini pumpkin pies to a serving platter. Top each with whipped cream and a sprinkle of the chopped candied pecans before serving.

Tips & Variations

For a nut-free version, omit the candied pecans and sprinkle the pies with a pinch of cinnamon instead.
Use store-bought pumpkin pie spice for convenience or make your own blend with cinnamon, ginger, nutmeg, and cloves.
To ensure even baking, avoid overfilling the crusts with pumpkin filling.

Storage

Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled or at room temperature. Reheat gently in a low oven if desired, but avoid microwaving to maintain crust crispness.

How to Serve

The image shows twenty-four small tartlets arranged in four rows of six on a metal cooling rack over a white marbled surface. Each tartlet has a crimped, light golden-brown crust filled with a smooth, darker brown pumpkin or sweet potato filling. On top of the filling, there is a swirl of white whipped cream in the center of each tartlet, and some tartlets are decorated with a small cluster of pecans on one side of the whipped cream. The overall look is neat, with the tartlets uniformly sized and spaced evenly across the cooling rack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pies ahead of time?

Yes, you can bake the mini pies and prepare the candied pecans a day ahead. Store them separately and assemble with whipped cream just before serving for the best texture.

Can I use fresh pumpkin instead of canned puree?

You can, but fresh pumpkin puree should be cooked and drained well to remove excess moisture. Substitute it in equal amounts to canned pumpkin puree for similar results.