This is the easiest and cutest way to serve pumpkin pie at a party. A store-bought pumpkin pie is chilled, then cut into little rounds with a round cookie cutter. Each mini pie gets a swirl of whipped cream and a pinch of cinnamon. Everyone gets their own neat portion, and there is no slicing or messy pie server at the table.
Why You’ll Love It
- No baking. A bakery pumpkin pie does the work.
- Neat single portions for parties.
- Ten minutes to make a whole tray.
What You Need
- 1 large store-bought pumpkin pie (chilled well)
- 1 can or tub whipped cream or whipped topping
- ground cinnamon or pumpkin pie spice (for sprinkling)
- gingersnaps or graham crackers (optional, for a crunchy base)
How to Make Easy Mini Pumpkin Pies
- Chill the pie for at least 2 hours so it cuts cleanly.
- Press a 2 1/2-inch round cookie cutter straight down through the pie and crust.
- Lift each round out with a thin spatula and set it on a serving tray.
- Wipe the cutter clean between cuts for neat edges.
- Pipe or spoon whipped cream on top of each mini pie.
- Dust with cinnamon and serve cold.
Tips
- A very cold pie gives the cleanest rounds.
- Set each round on a gingersnap if you want a crunchy bottom.
- Save the scraps for a pumpkin pie parfait.
Serving and Storing
Keep covered in the fridge for up to 2 days. Add the whipped cream just before serving.
Frequently Asked Questions
What size cutter works best?
A 2 1/2- to 3-inch round cutter gives about 7 rounds from a large pie.
Can I use homemade pie?
Yes. Chill it overnight first.
Can I use another pie?
Yes. Sweet potato or cheesecake work the same way.
Easy Mini Pumpkin Pies
Cut a store-bought pumpkin pie into neat little rounds with a cookie cutter and top each with whipped cream. The easiest way to serve pumpkin pie to a crowd.
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Ingredients
- 1 large store-bought pumpkin pie chilled well
- 1 can or tub whipped cream or whipped topping
- ground cinnamon or pumpkin pie spice for sprinkling
- gingersnaps or graham crackers optional, for a crunchy base
Instructions
- Chill the pie for at least 2 hours so it cuts cleanly.
- Press a 2 1/2-inch round cookie cutter straight down through the pie and crust.
- Lift each round out with a thin spatula and set it on a serving tray.
- Wipe the cutter clean between cuts for neat edges.
- Pipe or spoon whipped cream on top of each mini pie.
- Dust with cinnamon and serve cold.
Notes
Chilling time is not included.
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