Mini Pumpkin Pie Recipe

Align your dessert plans with mini pumpkin pies this Thanksgiving! Not only are they cute, but are also easy to serve, allowing everyone to get a little pie for themselves.

Jump to the Recipe

Thanksgiving is a time for gathering with loved ones, enjoying delicious food, and giving thanks. And what says Thanksgiving more than a classic pumpkin pie? But, let's be honest. When managing food allergies at a gathering, there is always a fear of cross-contamination. That's where this mini pumpkin pie recipe comes in! These adorable little treats are not only easier to make but also a fantastic way to prevent cross-contamination in your kitchen.

Mini pumpkin pies are not only delicious but also a practical choice for your Thanksgiving feast. With individual serving sizes and reduced risk of cross-contamination, they're the perfect way to enjoy this classic dessert without the hassle. So, this year, make these delightful little pies your family and guests will safely enjoy!

AD

TLDR? Here is why Mini Pumpkin Pies Are a Thanksgiving Game-Changer

• Perfect for individual servings: No more fighting over pie slices!
  

• Reduced cross-contamination risk: With individual pies, you no longer risk a guest using the wrong knife to slice the pie. Everyone gets a little pie for themselves, making it a win-win.
  

---

Do you still fancy a full-sized pumpkin pie for your Thanksgiving spread? Check out our recipe here: Paleo Pumpkin Pie

For all our Thanksgiving recipes, check out our Thanksgiving Food Allergy-Friendly Recipe Round-up!

All our Autumn-inspired treats are here!

---

AD

Mini Pumpkin Pie Recipe

---

Ingredients

• Gluten-free pie crust

• Mini Pie Pans

• oil or cooking spray

• Pumpkin Pie Filling:

  • 1 (15-oz) can 100% Pure Pumpkin Puree

  • ¼ cup dairy-free milk

  • ¼ cup maple syrup

  • Splash of apple juice or apple cider

  • 1 tablespoon + 1 teaspoon arrowroot starch

  • 1 egg, beaten

  • ¾ teaspoon cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon allspice or our homemade pumpkin pie spice

  • 1 teaspoon Himalayan salt
    

AD

Directions:

1. Preheat your oven to 375°F. Using about 2 tablespoons of the oil or cooking spray, grease the mini pie pans then set aside.

2. Follow the directions here to make the pie crust dough. Divide the dough into six evenly sized-balls. Place them in a bowl or on a plate and cover with a damp kitchen towel.

3. Take one ball, leaving the rest covered under the damp kitchen towel. Carefully roll out the pie crust and then gently place it in a greased mini pie pan, allowing the excess to hang over the edge. Don't worry if it breaks at all! You can press the crust back together. Press the dough into the cups, creating a rim. Repeat these prepping steps with the remaining dough balls.

4. In a large mixing bowl, whisk together the pumpkin pie filling ingredients until smooth.
   

5. Divide the filling evenly among the prepared pie crusts.

6. Bake for 25-30 minutes, or until the filling is set.

7. Let cool completely before serving.
   

AD