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!
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.
Servings: 10-12
Prep Time: 15 minutes
Chill Time: 2-3 hours
Storage: Refrigerate
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
Equipment Needed:
- Large bowl and hand mixer or stand mixer
- Piping bag with large star tip
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.
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.
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.
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.
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.
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.
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!
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 Recipe
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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