A delicious and easy way to enjoy the taste of a traditional Pumpkin Pie in a bite sized form. These two-bite mini pumpkin pie cups are a great dessert for Thanksgiving dinner or any holiday parties.
Are you team sweet potato pie or pumpkin pie during the holiday season? These mini pumpkin pie cups are an easy recipe made in a muffin pan. They're fun and festive and make the perfect dessert for Thanksgiving or holiday parties.
Much like my mini apple pies, these pumpkin pie bites are the perfect bite sized dessert. The ingredients in these pumpkin pie cups use real pumpkin puree, organic cane sugar and coconut sugar for sweetness and all of the warm fall spices including ground cinnamon, ground nutmeg and pumpkin pie spice.
They're so easy to make and ready in less time than a regular pie. Simply roll out the pie crust, make the filling, add it to the pie crust in the mini muffin tin and bake. And when they're ready, top them with a dollop of your favorite whipped cream and a sprinkle of cinnamon or pumpkin spice.
Why You'll Love This Recipe
- Simple recipe
- Perfectly spiced pumpkin filling
- The perfect size dessert that's great for eating in moderation.
- Hand-held desserts are perfect for parties.
- No artificial sweeteners or preservatives.
- Bake time is a lot quicker than regular pie
- Great for making around Thanksgiving, Christmas, or any holiday party!
For more ideas on how to incorporate healthy nutrition and wellness habits in your daily routine to help keep your health on track during the holidays, check out my Holiday Survival Tips .
Equipment You'll Need
- Rolling Pin
- Large bowl
- Spatula
- 2 - 24 count mini muffin pan
Ingredients You'll Need
- Pumpkin puree - be sure to use canned pumpkin puree, not pumpkin pie mix. You may have leftover batter after making the mini pumpkin pies. You can make at least 48 little pies or 1 regular-size pie.
- Coconut milk - use full fat coconut milk to help give your pumpkin pie filling a thicker consistency and great flavor.
- Vanilla extract - use pure vanilla extract, not imitation vanilla, for the best taste.
- Organic cane sugar - it's less processed and more sustainable than conventional granulated white sugar.
- Coconut sugar - coconut sugar tastes very similar to brown sugar, with nutty and caramel flavors and it has a low glycemic index.
- Cornstarch - many pumpkin pie recipes with dairy use eggs as a binder. These dairy free pumpkin pies use cornstarch to help thicken the pudding and bind it together.
- Spices - ground cinnamon, pumpkin pie spice, ground nutmeg with a little bit of salt add warming flavor to help enhance the taste of the pumpkin pie filling..
- Organic Pie crusts - this recipe uses two store-bought pie crust, at room temperature, or feel free to make a homemade pie crust if you prefer.
- Toppings - this recipe uses non-dairy whipped cream as a topping or eat them plain.
How to Make Mini Pumpkin Pie Cups
- Roll out the pie crust. Lightly dust the counter with flour before rolling out the pie crust. Use a 2" round cookie cutter to cut out the mini pie crust. Lightly grease the mini puffin tin. Then, gently press each pie shell into each muffin cup.
- Make the Pumpkin Pie Filling. Add the pumpkin puree to a large mixing bowl. Add in the coconut milk, vanilla extract, cane sugar, coconut sugar, cornstarch, ground cinnamon, ground nutmeg, pumpkin pie spice and salt. Stir the mixture together until it's creamy and smooth.
- Assemble the Mini Pies. Fill each pie shell with pumpkin filling.
- Bake. Bake for 16 - 20 minutes or until pie filling is lightly golden brown and set.
- Let them cool. Remove from the oven and let cool for about 5 - 10 minutes. Then place the baking tray in the refrigerator for about 15 minutes to allow the pumpkin filling to set. The longer the better.
- Add topping and serve. Top the pumpkin bites with your favorite whipped topping to serve.
How to Store and Freeze
- Storing - allow the mini pumpkin pies to cool to room temperature. They can be stored in an airtight container for up to 5 days.
- Freezing - after cooling to room temperature, place the pies in a freezer friendly airtight container and cover it with plastic wrap. Feel free to add a layer of aluminum foil for extra protection and then seal it with the lid. When ready to serve, transfer the mini pies from the freezer to the refrigerator. Once they have completely thawed in the refrigerator, you can warm them in the oven at 200 degrees F for 10-15 minutes. They can also be heated in the microwave in 15 second intervals.
What to Serve with the Pumpkin Pies
The little pumpkin pies are a great bite sized dessert that you can enjoy in a variety of ways, here are just a few:
- Eat them plain
- Topped with dairy-free whipped cream or cool whip
- A glass of plant based milk
- Serve them with a side of dairy free vanilla ice cream
Tips for Making Pumpkin Pie Cups
- Mini muffin baking tray - This recipe uses 2 - 24 count mini muffin trays. You can use a bigger sized muffin tin, however remember the baking time will be longer. Remember to grease the muffin tin before use with cooking spray.
- Pie crust - While I do love the taste of a homemade pie crust, I don't always have the time to make one. I used an organic store bought pie crust but feel free to use whichever you prefer.
- Cookie cutter - Use a 2-inch circle cookie cutter to make the mini crusts. If you do not have a cookie cutter, you can also use a biscuit cutter, a cup or glass that is slightly larger than the rim of the muffin tin. To get the most out of your pie dough, remember to use the pie crust scraps that's leftover by rolling it into a ball and rolling it out on a floured surface. .
- Pumpkin filling - The recipe makes about 48 mini pies or 1 regular size pie. If you opt to make 1 pie instead of minis, bake it in the oven for roughly 1 hour or until golden brown and filling is firm.
- Whipped topping - Again, while I do love a good homemade whipped cream, this recipe uses a non-dairy whipped cream, or you can use your favorite canned whipped topping or Cool Whip.
Recipe FAQ
Most pumpkin pie recipes contain eggs which are used to bind the pumpkin filling together however this recipe substitutes the egg for cornstarch to help bind the filling.
Canned pumpkin puree doesn't have any spices, sugars, or other ingredients mixed in and the only ingredient on the label should show is pumpkin. On the other hand, pumpkin pie mix (or filling) includes these additional ingredients.
Yes. After baking the mini pies, they will keep in the refrigerator for about three days and for about a month in the freezer.
Allow the mini pies to cool to room temperature on a wire rack and then place them in a freezer friendly, airtight container and place a layer of cling wrap and then a layer of foil on top and seal with a lid.
More Recipes You May Like
Mini Pumpkin Pie Cups
Equipment
Ingredients
- 15 ounces pumpkin puree
- 12 ounces coconut milk
- 1 1/2 tablespoons pure vanilla extract
- 1/2 cup organic cane sugar
- 1/4 cup coconut sugar
- 4 tablespoons cornstarch
- 2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 refrigerated pie crust at room temperature
- Dairy Free Whipped cream optional for topping
Instructions
Pie Crust
- Lightly dust your counter with some flour before rolling out the pie crust.
- Use a 2" round cookie cutter to cut out the mini pie crust. To get the most out of your pie crust, remember to use the scrap pie crust that's leftover by rolling it into a ball and rolling it out.
- Gently press each pie shell into a mini muffin tin. It helped to make the shell narrow when placing it into the tin, then gently pressing the sides to the tin.
- With a fork, gently poke holes in the crust to let it breathe.
- Transfer the muffin pans to the refrigerator while you make the filling.
Pumpkin Pie Filling
- Preheat the oven to 350 F degrees
- Add the pumpkin puree to the mixing bowl.
- Add in the coconut milk, vanilla extract, cane sugar, coconut sugar, cornstarch, ground cinnamon, ground nutmeg, pumpkin pie spice and salt. Stir the mixture together until it's creamy and smooth.
- Taste the pumpkin mixture and see if you want to adjust any of the flavorings.
- Remove the muffin pans to the refrigerator while you make the filling.
Assembling the Mini Pumpkin Pies
- Fill each pie shell with pumpkin filling.
- Bake for 15 - 20 minutes or until pie filling is lightly golden brown and set.
- Remove from the oven and let cool for about 5 - 10 minutes. Then place the baking tray in the refrigerator for about 15 minutes to allow the pumpkin filling to set. The longer the better.
- Top the pumpkin bites with your favorite whipped topping to serve.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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