How to Make Mini Thanksgiving Pies

Mini Thanksgiving pies are individual pies baked in a muffin tin or small pie pans, using the same fillings as a full-size pumpkin, pecan, or apple pie, with a shorter bake time. They are easy to transport and simple to serve at a potluck or Friendsgiving. Use the fillings from pumpkin pie, pecan pie, or apple pie rather than inventing new ones. See the Thanksgiving guide and Thanksgiving desserts.

Scale the crust and filling

One standard pie dough, or a box of two refrigerated crusts, usually lines a 12-cup muffin tin. Cut rounds a little larger than each cup, press them in, and crimp or leave a simple edge. A standard pie filling will overfill the tin if you pour it all in; start with about two-thirds of a full recipe for 12 minis, and add more only if the cups look sparse. Leave a little space at the top so pumpkin and pecan fillings do not spill as they puff. Apple filling should be cooked down slightly, or chopped smaller than usual, so the fruit softens in the shorter bake. Set the tin on a baking sheet to catch drips.

Bake less time, then cool before moving them

Bake at 375°F for about 18 to 28 minutes, depending on the filling. Pumpkin minis are done when the edges are set and the centers still have a slight jiggle; pecan minis should look puffed and only slightly wobbly; apple minis should be bubbling and golden. Cool the tin on a rack until the pies are firm enough to lift, then loosen them with a thin knife. For a potluck, see how to transport a pie and what to bring to a Thanksgiving potluck. Refrigerate custard pies once they have cooled, and use leftovers within 3 to 4 days.

If you want a mix of flavors, fill two-thirds of the tin with pumpkin and the rest with pecan or apple, and remember that the fillings may finish a few minutes apart. Pull any that are clearly done and let the others go another two or three minutes. A thin layer of egg wash on the crust edges helps them brown. For a Friendsgiving or office potluck, leave the minis in the tin until you arrive, then turn them out onto a platter. They also freeze well once cooled; thaw them in the refrigerator and refresh them for a few minutes in a low oven. Do not stack warm pies, which will flatten the tops and steam the crusts.

Frequently asked questions

How long do mini pies take to bake?

Most muffin-tin pies bake in 18 to 28 minutes at 375°F. Start checking at 18 minutes, because they finish faster than a full-size pie.

Can I use boxed pie crust?

Yes. One or two refrigerated crusts will usually line a 12-cup muffin tin if you reroll the scraps.

Are mini pies good for a potluck?

Yes. They travel well in the tin, and guests can take one flavor without cutting a large pie.

Helpful kitchen tools

• MALACASA Ceramic Pie Pan Set of 2, 9-Inch — If you would rather bake a few slightly larger personal pies, a 9-inch dish is also useful for a full-size backup pie.
• OXO Good Grips Bent Icing Spatula — Useful for loosening mini pies from a muffin tin once they have cooled.
• OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Handy for portioning pumpkin or pecan filling so the cups do not overflow.
• OXO Good Grips 11-Pound Digital Kitchen Food Scale — A scale helps you divide dough evenly among the cups.

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