Mini Pumpkin Pie Cups are about to become your new favorite fall tradition. Honestly, I used to think making pumpkin pie from scratch was an all-day affair. I’d picture a flour-dusted kitchen and the stress of a perfect, flaky crust. But then, I discovered this magical method. These adorable, individual-sized pies deliver all the cozy, spiced flavor of the classic dessert in a fraction of the time.
They are the ultimate solution for a busy weeknight treat or a stunning, no-fuss addition to your holiday dessert table. Let’s grab a few simple ingredients and make some magic happen.
WHY YOU’LL LOVE THESE MINI PUMPKIN PIE CUPS
- First of all, you will love these Mini Pumpkin Pie Cups because they are incredibly simple. In fact, they require just a handful of ingredients you can easily keep on hand.
- Secondly, they are perfectly portioned, which means no messy slicing and everyone gets their own cute little pie.
- Furthermore, they are a fantastic recipe to make with kids. Little hands love pressing the dough into the cups and sprinkling on the toppings.
- Ultimately, they fill your home with the most incredible aroma of cinnamon and nutmeg, creating that warm, festive feeling we all crave during the autumn months.
Mini Pumpkin Pie Cups
- Total Time: 35 minutes
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
Adorable bite-sized pumpkin pie cups with buttery crusts and creamy spiced filling perfect for parties, potlucks, or holiday dessert trays.
Ingredients
- **For the crust:**
- 1 1/4 cups graham cracker crumbs (use gluten-free if needed)
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 5 tablespoons melted butter
- **For the filling:**
- 1 cup pumpkin purée
- 1/3 cup brown sugar
- 1 large egg
- 1/4 cup evaporated milk (or coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- **For topping (optional):**
- Whipped cream or coconut whipped topping
- Ground cinnamon for dusting
Instructions
- 1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
- 2. In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly combined.
- 3. Press about 1 tablespoon of crust mixture into each muffin cup, pressing firmly to form a base.
- 4. Bake crusts for 5 minutes, then remove from oven and set aside.
- 5. In another bowl, whisk together pumpkin purée, brown sugar, egg, milk, vanilla, pumpkin pie spice, and salt until smooth.
- 6. Spoon about 1 tablespoon of pumpkin filling into each crust.
- 7. Bake for 15–18 minutes, or until the centers are just set.
- 8. Cool the mini pie cups in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 9. Top with whipped cream and a light sprinkle of cinnamon before serving.
Notes
- These mini pumpkin pie cups can be made a day ahead and stored in the refrigerator.
- For a dairy-free version, use coconut oil instead of butter and coconut milk instead of evaporated milk.
- They’re best served chilled or at room temperature perfect for entertaining!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 95
- Sugar: 8g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: mini desserts, pumpkin pie, fall, Thanksgiving, bite-sized treats
HOW TO MAKE MINI PUMPKIN PIE CUPS
Creating these little bites of heaven is a straightforward process. Basically, we’re using a shortcut crust and a simple, no-cook filling. So, preheat your oven and let’s get started.
INGREDIENTS
- 1 package (12 count) refrigerated biscuit dough (like Grands! Jr.)
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- Optional for topping: whipped cream and a sprinkle of cinnamon
DIRECTIONS
Prepare the Oven and Pan: First, preheat your oven to 375°F (190°C). Then, generously grease a 12-cup standard muffin tin with non-stick cooking spray.
Create the Crusts: Next, separate the biscuit dough into 12 individual biscuits. Flatten each biscuit slightly with your hands, then press and shape each one into a muffin cup, working the dough up the sides to form a cup shape.
Mix the Filling: In a medium-sized mixing bowl, combine the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk everything together until it is completely smooth and well-combined.
Fill the Cups: Now, spoon the pumpkin filling evenly into each of the prepared dough cups, filling them about 3/4 of the way full.
Bake to Perfection: Carefully place the muffin tin in the preheated oven. Bake for 12-15 minutes, or until the edges of the biscuit dough are golden brown and the pumpkin filling is set.
Cool and Serve: After baking, remove the tin from the oven and let the Mini Pumpkin Pie Cups cool in the pan for at least 10 minutes. Then, gently run a butter knife around the edges to loosen them before carefully removing them. Finally, top with a dollop of whipped cream and a dusting of cinnamon before serving.
IS A NUTRITION HERO
Pumpkin is a genuine nutrition hero. It is packed with Vitamin A, which is essential for healthy vision and a strong immune system. Additionally, it’s a great source of fiber, which helps keep you feeling full and supports digestive health. Moreover, it contains antioxidants that help protect your cells from damage.
GREAT FOR WEIGHT MANAGEMENT
These Mini Pumpkin Pie Cups can be a wonderful ally in your weight management journey. Because they are individually portioned, they naturally help with portion control, preventing overindulgence. Furthermore, the fiber in the pumpkin helps promote a feeling of fullness, which can curb cravings for less healthy snacks later on.
HOW TO CHOOSE AND STORE MINI PUMPKIN PIE CUPS
When selecting a pumpkin for puree, always look for sugar pumpkins or pie pumpkins, as they are sweeter and less stringy than larger carving pumpkins. However, for ultimate convenience, canned 100% pure pumpkin puree is a perfect and consistent choice.
Store an unopened can in a cool, dark pantry. Once opened, transfer any unused puree to an airtight container and refrigerate it for up to a week.
EASY AND TASTY LOW-CAL MINI PUMPKIN PIE CUPS RECIPES
Transforming classic recipes into healthier versions is easier than you think. For instance, you can use sugar-free maple syrup in this recipe. Alternatively, you can use a sugar substitute that measures like sugar. Another great tip is to use a light whipped topping or even Greek yogurt for a protein-packed topping.
SWEET MINI PUMPKIN PIE CUPS TREATS THE HEALTHY WAY
You absolutely can enjoy sweet treats while maintaining a healthy lifestyle. The key is mindful ingredient selection and portion control. Recipes like these Mini Pumpkin Pie Cups prove that you don’t have to sacrifice flavor for health.
By using whole food ingredients and controlling the sugar, you create a dessert that feels indulgent but is actually nourishing.
DON’T FORGET THE SEEDS!
Before you toss out your sugar pumpkin scraps, don’t forget to save the seeds! Pumpkin seeds, or pepitas, are a delicious and nutritious snack. Simply rinse them to remove the pulp, toss them with a little olive oil and salt, and roast them in a single layer on a baking sheet at 300°F (150°C) for about 45 minutes, or until golden and crispy.
HOW TO SERVE MINI PUMPKIN PIE CUPS
These mini pies are incredibly versatile. They are perfect for a grab-and-go breakfast with your coffee. Similarly, they make a lovely afternoon snack. For a festive dessert, serve them warm with a scoop of vanilla ice cream. They are also the star of any holiday party platter.
HOW TO STORE MINI PUMPKIN PIE CUPS
Store any leftover Mini Pumpkin Pie Cups in an airtight container in the refrigerator for up to 4 days. You can enjoy them cold or reheat them gently in the microwave for about 15-20 seconds. For longer storage, you can freeze them for up to 2 months. Simply thaw in the refrigerator overnight and reheat before serving.
TIPS TO MAKE THE BEST MINI PUMPKIN PIE CUPS
TIPS AND NOTES: YOUR KITCHEN COMPANION
Details: For a more traditional crust, you can use refrigerated pie crust instead of biscuits. Simply cut rounds from the pie dough and press them into the muffin tin.
Variation: Feel free to get creative with the flavors! You can add a tablespoon of instant vanilla pudding mix to the filling for an even creamier texture. Alternatively, you can stir in a handful of mini chocolate chips for a chocolate-pumpkin twist.
Notes: Ensure you are using pure pumpkin puree and not “pumpkin pie filling,” which already has sugar and spices added. The consistency and sweetness will be off if you use the wrong can.
MINI PUMPKIN PIE CUPS FREQUENTLY ASKED QUESTIONS
Can I make these Mini Pumpkin Pie Cups ahead of time?
Absolutely! You can assemble them a few hours ahead of time and keep them covered in the refrigerator until you’re ready to bake. You may need to add a minute or two to the baking time since they will be going into the oven cold.
Can I use a different type of dough?
Yes, you can! Crescent roll dough is another excellent option. Simply press the perforated seams together to form a sheet, then cut it into squares to fit into the muffin cups.
My filling is a bit runny. What did I do wrong?
This can happen if you accidentally use pumpkin pie filling instead of puree, as the filling has more liquid. Also, different brands of pumpkin puree can have varying water content. If your mix seems too wet, you can add a teaspoon of flour or cornstarch to thicken it up.
FINAL THOUGHTS LET’S MAKE
So there you have it! These Mini Pumpkin Pie Cups are the simple, joyful, and delicious answer to your fall baking cravings. They require minimal effort but deliver maximum comfort and flavor. I hope you and your loved ones enjoy making and eating them as much as I do. Now, go preheat that oven and fill your home with the smell of happiness!