A classic pumpkin pie is a standard at Thanksgiving dinner, but what to do when there are more diners than slices? Or what if you’re more of a crust-lover than filling? Enter these adorable mini pumpkin pies, which rethink the ratio of crust to filling and do it in a snack-able package. These little pies are perfect for people who want just a little treat after the big meal, or who’d rather a smattering of desserts, since, honestly who can choose between pumpkin and pecan?
No baking experience? No problem. These super-easy pumpkin pies are not just cute, but incredibly easy to make too. While you can make pie dough yourself, store-bought pie dough works just as well. You’ll fill the cups with a simple stir-together filling, then finish them off with a dollop of whipped cream and a shaving of milk chocolate for an elegant, bite-size treat.
The sprinkling of chocolate shavings on top is a game-changer—pumpkin and chocolate are a perfect match. If you have pumpkin pie spice on hand, skip the cinnamon, ground ginger, and nutmeg and use 1 1/2 teaspoons pumpkin pie spice in the filling instead.
If you want to freeze these pies, let them cool completely, then freeze them on a baking sheet until solid. Transfer to an airtight container once frozen and defrost at room temperature to eat.
P.S. The filling and pie dough should be just right for 24 mini pies, but if you end up with some of each leftover, refrigerate both until the first batch of pies has cooled, then bake the remaining dough and filling in the same muffin tin.