These Mini Pumpkin Pies may be bite-sized but they are definitely full of all the flavours of a full-sized pumpkin pie.
A Family Favourite
Pumpkin Pie is a favourite for our twins, who ask me to make one every Thanksgiving. They start asking in September if I am going to make them pumpkin pies for Thanksgiving. Then again in November, they start asking for it for Christmas.
Since they like it so much, I thought it would be nice to have a snack-sized version they can enjoy that is easy for them to grab even on the go.
That’s where these tarts came in. I had seen these little tart shells in the grocery store but never knew what to do with them. I always thought them to be a little useless, because I didn’t think there would be enough room for filling in these little shells.
But I was wrong. These tart shells hold three tablespoons of filling which is just enough to make a snack or a light dessert. Topped with a spoonful of whipped cream, these make an amazing dessert.
The filling for these mini pies is really no different than what I use in my traditional pumpkin pies. It’s pumpkin, egg, brown sugar, evaporated milk and vanilla extract.
I use real pumpkin puree, not pumpkin pie filling. There is a huge difference. The pie filling already has spices in it and is meant to be poured into a crust right out of the can and baked. Pumpkin puree is 100% pumpkin, it’s the only ingredient. If you are unsure when buying canned pumpkins, just read the ingredients list.
Pumpkin pie spice is added and can be store-bought or homemade. Usually, I use my own homemade pumpkin pie spice which is the basic ingredients of cinnamon, nutmeg, cloves, ginger, and allspice. But there are times when I use the already-made one.
The easiest way to make the filling is using a hand mixer. You can mix the ingredients by hand with a whisk but I find you get better results with a hand mixer which blends everything together smoothly.
How To Serve Mini Pumpkin Pies
These mini pies are great on their own but they are also delicious with whipped cream on top. I like to make my own whipped cream but you can use pre-made whipped cream if you like.
Because they are smaller, they are a fantastic dessert for those who are looking for a small dessert. And you can skip the whipped cream and sprinkle a little pumpkin spice or confectioner’s sugar on top.
Also because they are smaller, they are a great dessert for kids. Our youngest grandson loves these mini pumpkin pies. They are the perfect size for his little hands.
Mini Pumpkin Pies
- 24 tart shells
- 2½ cups pumpkin puree
- 1 can evaporated milk, 354 ml
- ¾ cup brown sugar
- 1 egg
- 1 Tbsp pumpkin pie spice
- 1 tsp vanilla extract
- Preheat oven to 350°F
- Line two baking sheets with parchment paper.
- Arrange the tart shells on the prepared baking sheets, 12 tart shells on each sheet. Set aside.
- Add all ingredients to a large bowl.
- Blend together until smooth.
- Fill each tart shell with 3 tablespoons of filling.
- Bake in preheated oven for 30-35 minutes or until filling is set and tops are browned.
- Allow to cool completely before serving.
- Store leftovers in an air tight container in the fridge.