🍂 Easy Mini Pumpkin Pies with Adorable Leaf Toppers

These adorable mini pumpkin pies are the perfect fall dessert that’s easier than you think! Made with store-bought pie crust and a simple pumpkin filling, these individual treats are topped with cute leaf-shaped pastry cutouts that will have everyone asking for seconds.

I love making these for holiday gatherings because they’re so much more convenient than slicing a whole pie. Each person gets their own perfect portion, and the presentation is absolutely charming. The combination of warm pumpkin pie spice and nutmeg creates that classic fall flavor we all crave.

How To Make Mini Pumpkin Pies

Step 1. I love how simple this first step is – just combine all your filling ingredients in a mixing bowl! The pumpkin puree, milk, egg, pumpkin pie spice, and nutmeg come together so easily. I like to whisk everything until it’s completely smooth with no lumps.

Step 2. Using a round cookie cutter makes this step so much easier than trying to cut perfect circles by hand. I roll out the pie crust and cut as many circles as I can fit. Don’t worry if they’re not perfectly round – the rustic look is part of their charm!

Step 3. Gently press each circle into your muffin tin, making sure to get into all the corners. I like to leave a little overhang at the top – it gives the finished pies a more homemade, bakery-style look that I absolutely love.

Step 4. Now for the fun part – filling each little crust with that gorgeous pumpkin mixture! I use a spoon to distribute it evenly, filling each cup about 3/4 full. The filling will puff up slightly as it bakes, so don’t overfill.

Step 5. This is where these mini pies get their adorable factor! I use the leftover pie crust to cut out little leaf shapes with my cookie cutter. These sweet toppers make each pie look so special and festive – perfect for fall entertaining.

Mini Pumpkin Pies

Individual pumpkin pies made easy with store-bought crust and adorable leaf toppers.

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Prep Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 mini pies

Calories 185 kcal

Ingredients

  

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• 2 Rolls Pre Made Pie Crust (1 box)
• 15oz Can Pumpkin
• 1/4 Cup Milk
• 1 Large Egg
• 1 Tablespoon Pumpkin Pie Spice
• 1 Teaspoon Nutmeg

Instructions

 

• Cut pie crust circles and press into muffin cups
• Mix pumpkin filling ingredients until smooth
• Fill crusts with pumpkin mixture evenly
• Top with leaf-shaped pastry cutouts
• Bake at 400°F for 16-20 minutes

Notes

Store covered in refrigerator for up to 3 days. Can substitute pumpkin pie spice with a mix of cinnamon, ginger, and cloves. For best results, let cool completely before removing from pan.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 180mgFiber: 2gSugar: 8g

Keyword autumn treats, easy baking, fall desserts, individual pumpkin pies, mini pumpkin pies, pumpkin pie recipe

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