Baking Column: Mini pumpkin pies after Thanksgiving

cmyk allie

By Sophia Musante ’22 and Frances Ross ’22

Although Thanksgiving may be over, the holiday festivities can continue with decadent treats. These mini pies are a traditional pumpkin flavor with a cinnamon twist. Adapted from Food Network and My Baking Addiction, this recipe is easy to make and is a delicious and festive way to stay in fall spirits!



  • 48 1.75 inch premade mini tart shells
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoon homemade pumpkin pie spice (see recipe below)
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 5-ounce evaporated milk
  • 1 teaspoon cinnamon


  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves

Whipped Cream

  • 2 tablespoons sugar
  • 1 cup heavy whipping cream
  • ¼ teaspoon homemade pumpkin spice
  • 1 ⅛ teaspoons cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ⅛ teaspoon allspice
  • 2 teaspoons sugar



  1. Preheat oven to 350 °F. Line a baking sheet with parchment paper.
  2. Combine sugar, salt, pumpkin pie spice, egg, pumpkin puree, ½ teaspoon of cinnamon, vanilla and evaporated milk in a medium-sized bowl. Beat until all ingredients are incorporated and the texture is smooth.
  3. Line the mini tart shells on the baking sheet. Sprinkle the shells with any remaining cinnamon, then fill each tart shell with the pumpkin pie filling.
  4. Bake for 15-17 minutes or until the filling is set and the shells are golden.
  5. Remove mini pies from the oven and transfer to a cooling rack.
  6. Top with homemade whipped cream (see recipe below) and sprinkle with cinnamon.


  1. Mix all the spices together.
  2. Store in a sealed jar.

Whipped Cream

  1. Put sugar into the bowl, and then add the heavy whipping cream.
  2. Whisk with an electric mixer until the cream forms stiff peaks.
  3. Mix pumpkin spice, sugar, nutmeg, cloves, allspice, and cinnamon in a separate bowl before incorporating it into the whipped cream. Remaining homemade pumpkin pie spice may be substituted for spices above. Add vanilla extract or more sugar if desired.
  4. Place in the freezer for 10-15 minutes before using.


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