Description
Mini Pumpkin Pie Cups are adorable, portion-controlled fall desserts packed with warm spices and a creamy pumpkin filling. This healthier version is easy to make, kid-friendly, and perfect for gatherings, snacks, or cozy nights in.
Ingredients
Scale
For the Crust:
- 1 standard 9-inch pie crust (store-bought or homemade)
For the Filling:
- 1 cup (225g) pure pumpkin purée
- 1 large egg
- 1/4 cup (60ml) pure maple syrup or honey
- 1/2 cup (120ml) evaporated milk (or almond milk)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
Optional Topping:
- Coconut whipped cream or dairy-free yogurt
Instructions
- Preheat oven: Preheat to 350°F (177°C) and lightly grease a 12-cup muffin pan or use paper liners.
- Prepare crusts: Roll out dough and cut 3.5–4 inch circles. Press into muffin cups to form mini crusts.
- Mix filling: Whisk pumpkin purée, egg, syrup, milk, spices, and salt until smooth.
- Fill and bake: Spoon filling into crusts 3/4 full. Bake 22–25 minutes until set and crust edges are golden.
- Cool and chill: Let cool 10 minutes, transfer to wire rack, then chill 1–2 hours before serving.
Notes
- Use unsweetened pumpkin purée—avoid pie filling with added sugar.
- Make it vegan with a flax egg and coconut milk.
- Chill fully before adding whipped toppings for best results.
- Try an almond flour crust or skip the crust for a gluten-free version.
- To freeze: Cool completely, then freeze in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 110
- Sugar: 7g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Mini Pumpkin Pie Cups, Healthy Pumpkin Snacks, Vegan Halloween Treats, Fall Dessert Recipes, Pumpkin Desserts