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Small Pumpkin Pie

Small Pumpkin Pie Recipe

Small Pumpkin Pie Recipe: Delicious Mini Pumpkin Pies for Any Occasion

Looking for a delightful dessert that’s both easy to make and perfectly portioned? Try these small pumpkin pies!

Small Pumpkin Pie Recipe

They’re ideal for parties, gatherings, or simply satisfying your sweet tooth without the guilt of a full-sized pie. Follow along with this simple recipe and enjoy the cozy flavors of fall in every bite of these mini pumpkin pies or for a classic fall treat, try this Pumpkin Bundt Cake.

Small Pumpkin Pie Recipe

Servings: 10-12
Prep Time: 15 minutes
Chill Time: 2-3 hours
Storage: Refrigerate

Small Pumpkin Pie Recipe

Small Pumpkin Pie Recipe

Ingredients:

  • 1 cup pure pumpkin
  • 1 teaspoon Pumpkin Pie Spice
  • 7 ounce jar marshmallow creme
  • 8 oz whipped topping, thawed and divided
  • 12 Mini graham cracker crusts
Small Pumpkin Pie Recipe

Equipment Needed:

Directions:

Prepare the Ingredients: Start by setting aside ½ cup of whipped topping in the refrigerator for later use.

Mix Pumpkin and Spices: In a large bowl, combine the pure pumpkin and Pumpkin Pie Spice. Use a hand mixer or stand mixer to beat until smooth and well incorporated.

Small Pumpkin Pie Recipe

Incorporate Marshmallow Creme: Add the marshmallow creme to the pumpkin mixture. Beat until everything is thoroughly mixed.

Fold in Whipped Topping: Gently fold in the majority of the whipped topping (reserve the ½ cup you set aside earlier). Mix until the filling is creamy and evenly combined.

Small Pumpkin Pie Recipe

Fill the Crusts: Transfer the pumpkin filling into a piping bag fitted with a large star tip. Pipe the filling evenly into the mini graham cracker crusts, filling each to your desired level. This recipe typically makes 10-12 mini pies, depending on how generously you fill them.

Small Pumpkin Pie Recipe

Chill to Set: Place the filled mini pies in the refrigerator for 2-3 hours to allow them to set and firm up.

Prepare the Topping: When ready to serve, take the remaining ½ cup of whipped topping out of the refrigerator. Transfer it to a piping bag fitted with a large star tip.

Small Pumpkin Pie Recipe

Decorate and Serve: Pipe a small amount of whipped topping into the center of each chilled pie. This adds a decorative touch and enhances the taste with a creamy topping.

Small Pumpkin Pie Recipe

Enjoy Your Small Pumpkin Pies: Serve these delightful mini pumpkin pies cold and watch them disappear! They’re perfect for any occasion and guaranteed to be a hit.

Small Pumpkin Pie Recipe

Storage Tips:

  • After preparing, store any leftover mini pies covered in the refrigerator. They will keep well for a few days, though they’re so delicious they might not last that long!
Small Pumpkin Pie Recipe

These small pumpkin pies are a fantastic way to enjoy the flavors of fall in a convenient, bite-sized treat. Whether you’re hosting a party or simply craving something sweet, this recipe is sure to satisfy. Give it a try and indulge in the creamy, pumpkin-spiced goodness of these mini delights!

small pumpkin pie

Small Pumpkin Pie Recipe

Yield: 10-12
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

Looking for a delightful mini dessert that’s both easy to make and perfectly portioned? Try these small pumpkin pies this fall or any time of the year for a tasty treat.

Ingredients

  • 1 cup pure pumpkin
  • 1 teaspoon Pumpkin Pie Spice
  • 7 ounce jar marshmallow creme
  • 8 oz whipped topping, thawed and divided
  • 12 Mini graham cracker crusts

Instructions

  • Set aside ½ cup of whipped topping, refrigerate
  • Beat pumpkin and pumpkin pie spice.
  • Beat in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping.
  • Add the mixture to a piping bag and pipe mixture evenly between 10-12 mini graham cracker crusts (depending on how full you want them.) NOTE: these made 10 because I used a lot of filling in each one.
  • Refrigerate for 2-3 hours to set.
  • Remove the pies and ½ cup of whipped topping from the refrigerator, and add the whipped topping to a piping bag fitted with a large star tip.
  • Pipe a small amount of whipped topping into the center of each pie.
  • Serve cold and enjoy!

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