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Delicious natural mini pumpkin pies made without evaporated milk. 

A tray full of mini pumpkin pie tarts topped with whipped cream.

Happy Thanksgiving! Our house has been a mini pumpkin pie factory the past few days. Yesterday was our kindergarten Thanksgiving feast and I was responsible for 48 mini pies. A fellow room mom made adorable mini apple pies, and parents brought all the traditional Thanksgiving food. The kids were so excited as they marched down the food line wearing their turkey hats.

Pumpkin pie really has to be the easiest pie to make. I would say that if you have the ingredients at home, it’s easier to make the pie than drive to the store and buy one.

The ingredients for this pumpkin pie include fresh eggs, organic canned pumpkin, heavy cream, brown sugar, and spices.

I stayed away from the canned milk goop. AKA evaporated milk. Just why? Why use it when you can use organic milk, cream, and brown sugar instead?

The ingredients for pumpkin pie get stirred together in a bowl.

Dump the pumpkin, eggs, milk, cream, sugar, and spices into a bowl and whisk together. So easy a 3 year old can do it.

Pumpkin pie filling gets poured into unbaked crusts in a mini tart pan.

Use a cookie cutter (round or scalloped) to cut mini pie rounds. You should get about 12 (3-inch) rounds per piecrust dough. Press into muffin pan wells and fill right to the tippy tops with the pumpkin batter. I use this tartlet pan. You can use a regular muffin pan or mini muffin pan, just adjust the dough sizes and baking time accordingly.

Once cooled and chilled, whip some cream and pipe or dollop on top.

Mini Pumpkin Pie Recipe 

Adorable and delicious mini pumpkin pies made with real food ingredients.

Ingredients:

  • 2 batches (10-inch) prepared pie dough (homemade or store bought)
  • 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch of ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • freshly whipped cream for serving

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells,  a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin or tartlet pan, or 24 smaller circles if using a mini muffin tin. I use this pan.
  3. In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
  4. Carefully fill the dough all the way to the top. Pies will slightly puff up but will sink down again once they have cooled.
  5. Bake pies until crust is golden brown and pies are set and puffed. My tartlets took about 30 minutes. Pies made in a mini muffin tin will take about 12 minutes and thicker pies made in a regular muffin tin could take 45 minutes. Cool, carefully remove from pans, and store covered in the refrigerator.
  6. Pipe or dollop whipped cream on top and serve!