Mini Pumpkin Pies

These Mini Pumpkin Pies are your favorite holiday classic, Pumpkin Pie Recipe - in a miniature enjoyable form.

I realized I haven’t made a traditional pumpkin pie…EVER! I love using coconut milk when I make my pumpkin pie to add a twist and plus it’s lighter but the hubs recently asked for a good ole fashioned pumpkin pie and I will be honoring him soon with it. But in the meantime, I created a spread of mini pies for a holiday dessert table including these mini pumpkin pies. Mini pies are a great way to entertain during this time of the year and are always pretty on a dessert table.

Despite my excitement to reinvent classics, I know that sometimes people just crave and love those classic flavors of the season like pumpkin, cranberries and caramel. These mini pumpkin pies will satisfy those cravings. Starting with a simple, buttery and flaky pie crust, I filled these with a rich pumpkin pie filling and topped with homemade whipped cream. Delicious little delights that will be perfect after a feast…and also for Friendsgiving parties!

Mini Pumpkin Pie Tarts

Grab the RECIPE for these mini pumpkin pies over on The Kitchenthusiast, the KitchenAid food blog where I am a regular contributor.

Mini Pumpkin Pie Tarts
For pie crust
  • 1¼ cup all-purpose flour
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 2 tablespoon shortening, cold and cut into cubes
  • 2 tablespoons granulated sugar
  • ¼ cup ice cold water
For pumpkin pie filling
  • ¼ cup granulated sugar
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • Pinch of ground ginger
  • Pinch of ground cloves
  • 1 large egg, room temperature, lightly beaten
  • ½ cup canned pumpkin puree
  • ¼ cup milk
  • 1 teaspoon vanilla extract
For cranberry ginger filling
  • 4 ounces fresh cranberries
  • ¼ cup brown sugar
  • ½ teaspoon freshly grated ginger
  • Pinch of salt
For topping
  • Homemade whipped cream
  • Caramel Sauce
  1. For the full instructions, head over to

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