I’m really not much of a freezer person, but there is one recipe that I make every year for the holidays and it’s this one. These mini pumpkin pies are so festive and seasonal, and they’re great to have in the freezer as a pretty and delicious side dish. I always have them on hand for last minute company and they are so kid-friendly too.
What I love about this pie is that it’s very adaptable. If you are nut free, use oats in the streusel in place of nuts. You can make large or mini pies and swap in different types of milk or oils. You can make your own pie dough or pumpkin puree, if you’re so inclined, or go for the easy store-bought variety. In short, stock your freezer and you can thank me later!
Mini Pumpkin Pies with Pecan Streusel
29oz. can pumpkin (not pie filling)
3/4 c brown sugar
1/2 c almond or coconut milk
3 eggs
1 tsp cinnamon
1 tsp vanilla
Pinch of salt
30 mini pie shells
Topping:
2/3 c flour
1/2 c brown sugar
1/2 c chopped pecans (use oats for nut-free)
1/3 c oil
Pinch of salt
Method:
Preheat oven to 350 degrees.
In a bowl, combine the pumpkin with brown sugar, milk, eggs, cinnamon, vanilla and salt. In a separate bowl, combine the topping ingredients until crumbly. Fill the pie shells with the filling and divide the streusel among the pies. Place on two parchment-lined baking sheets and bake for 45-55 minutes, until crust is lightly browned.
OPTIONAL: Melt some cookie butter and drizzle over pies before serving.
FREEZING INSTRUCTIONS: Place the pies in a single layer in the freezer and freeze until solid. Once frozen, you can layer the pies in a pan, with parchment between the layers. Wrap with saran wrap and foil. Bake the frozen tarts until heated through and serve.
Related Recipes:
cookie butter pumpkin pie
pumpkin banana souffle
pumpkin cake
What can I substitute pumpkin filling with?
Butternut squash puree or mashed sweet potatoes.
These mini pumpkin pies are perfect for my get-together this weekend. I’m definitely going to try it, I bet everybody will love it!
if I want to make only 12 mini pies, how do I revise the recipe?
The recipe makes 30 mini pies, so you can reduce the ingredients by two thirds and you’ll get 10, or, if I were you, I would just halve the recipe using a small can of pumpkin and you’ll make 15.
Do you have a good recipe for a dough for this? We can’t get ready made pie shells. Thanks!
Hey Sara, I don’t have a pie dough recipe handy because I hardly make it from scratch (!). I’m sure if you Google it, you’ll find lots of options! Best of luck!
I made this for RH but in a 9-inch pie and two regular size muffin cups (I must taste it in advance, of course!) and it came out delicious. It’s so easy and was a real hit at the meal. Thank you!
So happy to hear!
Hi, if I want to halve this recipe, how would I halve the amount of eggs?
To halve eggs, you beat the egg to incorporate the yolk with the whites and then halve it.
I want to make this recipe using a large pie shell. Do you know if the recipe will yield one or two pies?
Someone told me it made one pie and 2 muffin cups but perhaps you can stretch it by putting less in each crust.
Which mini pie shells do you usually use for this (and what size)? Thank you!
I use Unger’s jumbo pack that has 30 pie shells.
What happens if you make without milk by mistake??
It won’t be as creamy.
So excited to try these for sukkos. Do you take them out of the foil before serving? Thank you!
Yup!
RE: Mini Pumpkin Pies For A Crowd
Hi,
Can you please tell me where you find the mini pie shells? Thanks so much!
Can’t wait to try this recipe.
I buy them in the freezer section of the grocery store.
Can I make these without the topping and only filling? If so would you alter anything?
Yup, you don’t need to alter it.