These insanely good Grilled Mini Pumpkin Pies are perfect when a large pie is just a bit too much. These miniature ones are just perfect and done in just 30 minutes!
With just a few tips and tricks, you’ll be able to set up the grill to bake and will be the hit of your next fall BBQ with these bite-sized treats! These will be great after hiking the fall leaves, visiting the pumpkin patch, trick or treating and of course, Thanksgiving.
🍽️ Why This Works
Easy | This is rule #1 for me. If it isn’t easy, it doesn’t make it on my table. There are just too many delicious recipes that need to be made without having to worry about complex steps.
Finger Food | Everything is just better when it’s small, right? These are whipped up these for folks to just grab one and get back to chatting. There was no need to figure out serving utensils, extra plates, etc.
Delicious | These will just knock your socks off! Please don’t forget to add a little whipped cream – it really adds a lot!
The ingredients are straightforward. There are two that worth a bit more discussion.
Refrigerated Pie Crust: You can make your own from scratch, but I find it is a huge timesaver to buy the ready made variety.
Pumpkin Purée: Use a store-bought, canned variety, or make your own. Every year, I smoke some pumpkins, and store the purée in Ziploc bags in the freezer. If you haven’t tried this, go for it. It is super easy and the flavor is out of this world. I discuss the best pumpkin varieties to use too (hint: Long Island Cheese Pumpkin).
Step One: Set up your grill for baking. On a Kamado grill, add the plate setter for indirect heat. For a gas grill, turn off the center burners so there is no direct heat source immediately under the muffin tin. Bring the grill to about 350 degrees.
Step Two: Roll out the refrigerated pie crust to a bit less than ¼” thick. Cut out four inch circles. There is no need to go find a cookie cutter that size, just look for the lid of a jar and use that. See the first photo. Close is good enough.
Step Three: Spray the muffin tin with non-stick spray. Add the dough and press it to fill each cup fully.
Step Four: Mix all the ingredients together with a whisk. Make sure it is thoroughly combined and pour about ⅓ cup into each muffin tin spot. These will puff up a little as they cook, but will settle down as they cool. So, don’t worry about them overflowing as they cook.
Step Five: Add the filled muffin tin to the grill and cook these for about 25 minutes, or until the centers don’t jiggle much. Remove them from the grill to let cool, top with whipped cream and a dash of ground cinnamon.
❗ Expert Tips
Hopefully, you made some smoked pumpkin and had it frozen. If you did, this is the perfect recipe to use it in. Run it through the food processor until it is completely creamy and use that for the purée. It adds a phenomenal complexity to the flavors that your guests will just love! If you don’t have smoked pumpkin, using canned is a great alternative.
Use a full sized muffin tin. The miniature ones are just a bit too small to work well.
If you feel like being a bit adventurous, add some fruit wood to the grill to provide a light, smoky flavor. Stay away from the more robust flavors of hickory or mesquite for these, as they will overpower the pumpkin flavors.
You bet! There are a few options. Use silicone muffin liners or the sturdy aluminum varieties. You can also use aluminum foil to form your own muffin tin shapes, but I think it is easier to buy some.
Use cream or half and half. To help it set up properly, add a tablespoon of cornstarch with the substitution.
Make your own graham cracker crust or cookie crust. If your family loves Oreos, consider making that into a crust. Gingersnaps, Vanilla Wafers or even animal crackers.
Slide a knife or toothpick into the center. If it comes out clean, it is done.
This is caused from overcooking. Make sure to take these out when the filling sets up. They will continue to cook a couple minutes after removing from the grill.
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Grilled Mini Pumpkin Pies
- Muffin Tin (Regular Size)
- 1 Refrigerated Pie Dough
- 15 oz Pumpkin Purée not pumpkin pie filling
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla
- 1 can Sweetened Condensed Milk not evaporated
- 2 Eggs
- Whipped Topping we used the refrigerated can version
- Preheat the grill to 350 degrees. For a Kamado style grill, add a plate setter to create the indirect heating. For a gas grill, turn off the center burners and just cook with the outside ones.
- Roll out the dough and make (12) 4" round circles. I used a lid from a cookie car. Use what you have. Place the circles into a muffin tin that you sprayed with non stick spray.
- Combine the pumpkin purée, condensed milk, vanilla, pumpkin pie spice and eggs in a bowl and combine well. Use a whisk to stir well. Pour the mixture into each dough-lined muffin tin cup. It took about ⅓ of filling for each. You may have a little bit leftover.
- Cook the mini pies for about 25 minutes or until it doesn't shake in the centers. Allow them to cool and top with whipped topping of your choice and sprinkle with cinnamon.