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Perfect Mini Thanksgiving Pies

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These mini Thanksgiving pies pack all the classic fall flavors into bite-sized, flaky crusts perfect for holiday gatherings or cozy fall desserts. Choose from pumpkin or pecan fillings for a crowd-pleasing treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (or almond flour for gluten-free option)
  • 1 cup unsalted butter, cold and cubed
  • ½ tsp salt
  • 4–6 tbsp ice water
  • Pumpkin Filling:
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup brown sugar, packed
  • ⅓ cup heavy cream (or coconut cream for dairy-free)
  • 1 large egg, room temperature
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • Pecan Filling:
  • 1 cup pecan halves
  • ⅔ cup light corn syrup
  • ⅓ cup brown sugar
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Optional toppings and additions:
  • Whipped cream or vanilla ice cream
  • Chopped toasted pecans for garnish
  • Maple syrup drizzle

Instructions

  1. In a large bowl, combine 2 ½ cups all-purpose flour and ½ tsp salt. Add 1 cup cold, cubed unsalted butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits (about 3-5 minutes).
  2. Gradually pour in 4-6 tablespoons of ice water, mixing gently with a fork after each addition. Stop once the dough starts to clump together but isn’t sticky. Form the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the fillings while dough chills: For pumpkin filling, whisk together 1 cup pumpkin puree, ⅓ cup brown sugar, ⅓ cup heavy cream, 1 egg, and spices (cinnamon, ginger, nutmeg, salt) until smooth. For pecan filling, beat 2 eggs with ⅔ cup light corn syrup, ⅓ cup brown sugar, melted butter, vanilla extract, and salt. Stir in pecans last.
  4. On a lightly floured surface, roll out one disc of dough to about ⅛ inch (3mm) thickness. Use a 4-inch round cutter to cut circles. Carefully press each circle into your mini muffin tin or tart pan, gently pushing up the sides. Repeat with remaining dough.
  5. Spoon pumpkin or pecan filling into each crust, filling about ¾ full to avoid overflow during baking.
  6. Preheat oven to 350°F (175°C). Place pies on a baking sheet and bake for 20-25 minutes until crust edges are golden and filling is set but slightly jiggly in the center. Rotate pan halfway through baking for even browning.
  7. Let pies cool in the pan for 10 minutes before removing to a wire rack. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes

Keep butter cold and handle dough minimally for flaky crust. Chill dough discs before rolling. Brush crust edges with egg wash for a shiny finish. Rotate pan halfway through baking for even browning. Cover crust edges with foil if browning too quickly. Do not overfill pies to avoid spills. Store in airtight container in fridge up to 4 days or freeze up to 2 months. Reheat in 300°F oven for 10 minutes to refresh crust.

Nutrition

Keywords: mini pies, Thanksgiving dessert, pumpkin pie, pecan pie, fall dessert, easy homemade pies, bite-sized pies, holiday dessert

Find it online: https://yumnode.com/perfect-mini-thanksgiving-pies-easy-homemade-fall-dessert-recipes/