mini pumpkin pies in buttermilk pie crust with cinnamon whipped cream


Okay y’all this recipe is the best. We can’t take full credit because the filling is Libby’s Pumpkin Pie recipe (you just can’t improve on their amazing recipe). But…. we added a tweak that will turn all those people who “don’t like” pumpkin pie into pumpkin pie eating MONSTERS. All you have to do is make them MINI!! They are incredible. It is something about the ratio of filling to crust and the muffin form that makes these pies so darn appealing and delicious to everyone we have ever served them to! Use a muffin pan, and make as many as you can, because they will not last! We use my homemade buttermilk crust (recipe below) which is AMAZING. Not into making crust? No worries – you can also use refrigerated pie crusts and cut your prep time in half. We always like to add a fun little twist to my pie crusts. These Williams Sonoma Fall Pie Punches were so cute, we could not resist buying them! The cinnamon whipped cream? Well, that’s just a decadent indulgence on my part. We have included that recipe too. Any kind of whipped cream will do, the cinnamon just compliments the pumpkin really well.


mini pumpkin pies in buttermilk pie crust with cinnamon whipped cream

  • Author: Salt and Share
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


Pie Filling
  • 1 can pumpkin puree
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 can evaporated milk
Easy Buttermilk Pie Crust
  • 1 ½ cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter, cubed
  • ¼ cup buttermilk
Cinnamon Whipped Cream
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon


Pie Filling
  1. Preheat oven to 350 degrees.
  2. Mix pumpkin, eggs and sugar.
  3. Add cinnamon, salt, ginger and cloves. Mix well.
  4. Slowly stir in evaporated milk.
  5. Pour into muffin tins lined with pie crust.
  6. Bake for 30 minutes
Easy Buttermilk Pie Crust
  1. Process flour, sugar and salt in food processor.
  2. Add butter.
  3. Process until coarse. (You should be able to mash the mixture together with your hands).
  4. Remove to a bowl. Add ¼ cup buttermilk, mix with your hands until buttermilk is fully incorporated.
  5. Add more buttermilk by the teaspoonful if needed.
  6. Form dough into two medium sized disks and refrigerate until needed.
  7. When ready to use, roll dough on floured surface to approximately ¼ inch thickness.
  8. Cut 4 inch circles in dough.
  9. Press into muffin tins.
Cinnamon Whipped Cream
  1. Beat cream, sugar, cinnamon on high speed until thickened, about 5-7 minutes.
  2. Add cinnamon. Beat to incorporate.
  3. Use immediately.


Serve at warm or at room temperature. These pies keep well in the refrigerator for several days. Microwave to reheat.

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with love,
Salt & Share

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