Mini Pumpkin Pies | A Delightful Twist on a Classic Desserts

These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!

Three mini pumpkin pies garnished with whipped cream on a white plate.

Fall is my absolute favorite season, and when it comes to fall flavors, pumpkin and spice are at the top of my list. If you’ve noticed my collection of pumpkin recipes over the years, you know how much I love incorporating pumpkin into my baking.

These delightful mini pumpkin pies have been a beloved recipe for years, and I’ve updated the post with new photos to showcase just how simple and enjoyable they are.

Mini Pumpkin Pies in Phyllo Shells

These mini pumpkin pies are extremely easy to prepare and are perfect for any gathering. They are designed to be eaten in a single bite, so there’s no need for utensils!

Over the years, I used to utilize bite-size shortbread tart shells for this recipe, but they have become increasingly hard to find. Therefore, I decided to try mini phyllo shells instead, which are readily available in most grocery stores and bring a delightful crispy texture to the table.

Top these wonderful mini pies with a dollop of whipped cream or topping, and you’ll have an irresistible treat! They pair beautifully with other mini desserts like mini pumpkin cheesecakes and mini apple pies for a charming dessert spread.

White plated holding three mini pumpkin pies on a brown napkin.

How to Make Mini Pumpkin Pies

Thanks to the pre-baked mini phyllo shells, these bite-sized pumpkin pies come together in just about 30 minutes.

Ingredients You’ll Need

  • 60 pre-made mini phyllo pastry shells
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons homemade pumpkin pie spice
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 small can evaporated milk (5 ounces)

Be sure to purchase pure pumpkin puree rather than pumpkin pie filling, and you’ll want to use evaporated milk instead of sweetened condensed milk for the best results. If you chance upon mini shortbread shells, you may need fewer than the phyllo shells due to their larger size.

Making This Recipe

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Arrange the phyllo shells on the prepared baking sheet and consider stabilizing them with some foil if they’re not perfectly flat.

Pumpkin pie filling for mini pies in a glass mixing bowl.

In a mixing bowl, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk. Beat until the mixture is smooth.

Next, fill each phyllo shell with approximately 1 ½ teaspoons of the pumpkin pie filling. Transfer the pan to your preheated oven and bake for 11-13 minutes until the filling appears set.

Unbaked mini pumpkin pies on a parchment-lined baking sheet.
Baked mini pumpkin pies on a parchment-lined baking sheet.

Let the pies cool slightly before serving. They are delightful when topped with whipped cream!

Make-Ahead and Storage

You can store these mini pumpkin pies in an airtight container in the refrigerator for up to two days. They are easy to prepare a day in advance!

For a longer option, feel free to freeze them for up to one month. Simply thaw overnight in the refrigerator before you plan to serve them.

White plate holding mini pumpkin pies next to cinnamon sticks.

FAQs

Can I use fresh pumpkin puree instead of canned pumpkin?

Yes! You can use fresh pumpkin puree, but the pies may have a lighter color compared to those made with canned pumpkin.

Can I freeze mini pumpkin pies?

Absolutely! Freeze these mini delights for up to a month in an airtight container.

Are there other pastry shell options for these mini pumpkin pies?

Besides phyllo, other options include bite-size pie crusts or shortbread tart shells, which may require different baking times.

I accidentally bought sweetened condensed milk instead of evaporated milk. Will that work instead?

No, sweetened condensed milk is too sweet and thick for this recipe. Make sure to use evaporated milk.

Can I garnish these mini pies ahead of time?

Garnish with whipped cream just before serving, or use a stabilized whipped cream to garnish a few hours ahead.

Ingredients Instructions
60 pre-made mini phyllo pastry shells Preheat oven to 350°F. Line a baking sheet with parchment paper.
⅓ cup granulated sugar In a medium bowl, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk. Beat until smooth.
¼ teaspoon salt Arrange phyllo shells on the prepared baking sheet and fill each shell with 1 ½ teaspoons of filling.
1 ½ teaspoons homemade pumpkin pie spice Bake for 11-13 minutes or until the filling appears set. Allow to cool before serving.
1 large egg If desired, top with whipped cream or Cool Whip.
1 cup pure pumpkin puree Enjoy your delightful mini pumpkin pies!
1 teaspoon pure vanilla extract
1 small can evaporated milk (5 ounces)

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