Mini Pies: 19 Little Thanksgiving Pies for a Pie Bar So Every Guest Gets Their Own

These mini pies are the easiest way to host Thanksgiving dessert, because nobody has to choose between pumpkin and pecan, and you never have to slice a crumbly pie in front of the whole family. The idea is taking off online this month: a mini pies three ways video passed 2.7 million views on Instagram, and a mini pie bar hosting reel drew 1.5 million views and almost 7,000 comments. All you need is a muffin pan, a few mini tins or ramekins, store bought or homemade crust and a handful of fillings. Below are the best little pies for a Thanksgiving pie bar, which pan to use, and how far ahead each one can be made. Get your muffin pan ready..

Mini Pies Turn Dessert Into a Pie Bar

Nobody has to choose between pumpkin and pecan this year. Little pies mean everyone takes two, and the dessert table looks like a bakery window. A standard muffin pan makes 12 small pies from one box of refrigerated crust, and most of these can be baked a day or two ahead. Which two would you grab first: A: pumpkin and pecan, B: apple and cherry or C: chocolate and banana cream?..

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, flour for rolling, a 12 cup muffin pan or mini pie tins, cooking spray, fillings from the slides below.

How to make it: 1. Heat the oven to 375 F and grease the muffin pan. 2. Roll the crust a little thinner. 3. Cut 4 inch circles with a cutter or a wide glass. 4. Press each circle into a cup so it comes up the sides. 5. Fill about three quarters full. 6. Bake as each slide says, then cool 10 minutes and lift out with a butter knife.

How to Set Up a Mini Pies Bar

A pie bar is simple: three or four kinds of little pies, a few cake stands at different heights, small labels and a topping station. Plan two mini pies per guest. Bake the fruit pies two days ahead, the custard pies one day ahead, and keep cream pies in the fridge until serving. Put a stack of small plates and forks at one end so the line moves. How many kinds would you serve: A: three, B: five or C: all of them?

You will need: Cake stands or boards at different heights, small labels or tent cards, small plates and forks, napkins, bowls for toppings, about 2 mini pies per guest.

How to make it: 1. Choose 3 to 5 pies with different flavors and colors. 2. Bake fruit and nut pies up to 2 days ahead. 3. Bake custard pies 1 day ahead and chill. 4. Make cream pies the morning of. 5. Arrange on stands with labels. 6. Set the topping station next to the pies.

Mini Pumpkin Pies, the Must Have

The classic that has to be on every Thanksgiving table. A spiced pumpkin custard bakes in little muffin pan crusts in about 25 minutes. They set beautifully, travel well and can be made a day ahead. Top each one with a swirl of whipped cream and a pinch of cinnamon right before serving. They are the most requested mini pies at any pie bar.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 can (15 oz) pumpkin puree, 3/4 cup sugar, 2 eggs, 1 cup evaporated milk, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt, whipped cream.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Whisk the pumpkin, sugar, eggs, milk, spice and salt. 3. Fill each crust three quarters full. 4. Bake at 375 F for 22 to 26 minutes, until the centers barely jiggle. 5. Cool, then chill. 6. Top with whipped cream to serve.

Mini Pecan Pies With a Gooey Center

Little pecan pies are even better than a big one, because every bite gets a crunchy edge. The filling of brown sugar, corn syrup, butter and eggs bakes into a gooey caramel center under toasty pecans. They keep at room temperature for two days, so they are perfect to make ahead. Of all the mini pies, these travel best.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 cup chopped pecans plus 24 halves, 2/3 cup light corn syrup, 1/2 cup brown sugar, 2 eggs, 3 tbsp melted butter, 1 tsp vanilla, pinch of salt.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Divide the chopped pecans among the cups. 3. Whisk the syrup, sugar, eggs, butter, vanilla and salt. 4. Pour over the pecans and top each with 2 pecan halves. 5. Bake at 350 F for 20 to 24 minutes. 6. Cool completely in the pan.

Little Apple Pies With a Lattice Top

Tiny apple pies with little lattice tops look like they came from a bakery, and they are easier than they look. Dice the apples small so they cook through in the short baking time, and toss them with cinnamon, sugar and a little flour. Cut thin strips of crust for the tops, or use small leaf cutouts if lattice feels like too much work. Apple is often the first flavor guests grab from a table of mini pies.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 3 apples peeled and finely diced, 1/3 cup sugar, 1 tsp cinnamon, 1 tbsp flour, 1 tbsp lemon juice, 1 egg beaten with 1 tbsp milk, coarse sugar.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Toss the apples with sugar, cinnamon, flour and lemon. 3. Fill each crust to the top. 4. Weave thin strips of crust on top. 5. Brush with egg wash and sprinkle with sugar. 6. Bake at 375 F for 25 to 30 minutes until bubbly.

Bright Red Cherry Lattice Pies

Bright red cherry mini pies add color to a dessert table full of brown and orange. Canned cherry pie filling makes them very easy, or use frozen tart cherries with sugar and cornstarch. A few strips of crust on top let the shiny filling peek through. Bake them two days ahead and keep them covered at room temperature.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 can (21 oz) cherry pie filling or 3 cups frozen tart cherries with 2/3 cup sugar and 3 tbsp cornstarch, 1/4 tsp almond extract, egg wash, coarse sugar.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Stir the almond extract into the filling. 3. Fill each crust to the top. 4. Lay 3 or 4 crust strips over each pie. 5. Brush with egg wash and sprinkle with sugar. 6. Bake at 375 F for 22 to 26 minutes.

Mini Pies for Chocolate Lovers: French Silk

French silk is a silky chocolate cream pie, and the mini version is perfect for kids. Bake the little crusts empty first, then fill them with a no bake chocolate filling made from melted chocolate, butter and whipped cream. Top with whipped cream, chocolate curls or a strawberry. Make them the day of, or the night before, and keep them cold.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 4 oz semisweet chocolate melted and cooled, 1/2 cup butter softened, 3/4 cup powdered sugar, 1 tsp vanilla, 1 cup heavy cream whipped, more whipped cream and chocolate curls to top.

How to make it: 1. Press crust circles into a muffin pan, prick with a fork and bake at 400 F for 10 to 12 minutes. 2. Cool completely. 3. Beat the butter, powdered sugar and vanilla until fluffy. 4. Beat in the melted chocolate. 5. Fold in the whipped cream and spoon into the shells. 6. Chill 2 hours and top before serving.

Sweet Potato Pies, Southern Style

In many Southern homes, sweet potato pie is the real star of Thanksgiving. It is creamier and a little lighter than pumpkin, with brown sugar, butter and warm spice. Roast the sweet potatoes ahead of time for the deepest flavor. Mini versions bake fast and taste great with a dollop of whipped cream. Team A: pumpkin or team B: sweet potato?

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 1/2 cups mashed roasted sweet potato, 1/2 cup brown sugar, 2 eggs, 1/2 cup evaporated milk, 3 tbsp melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, pinch of salt.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Beat the sweet potato with the sugar, eggs, milk, butter, vanilla and spices until smooth. 3. Fill each crust three quarters full. 4. Bake at 375 F for 22 to 25 minutes. 5. Cool in the pan. 6. Chill and serve with whipped cream.

Key Lime Bites for a Fresh Finish

A bright, tangy bite between all the rich fall desserts. Graham cracker crusts are pressed into the muffin cups, filled with a simple lime and sweetened condensed milk filling and baked for just 10 minutes. Top with whipped cream and a little lime zest. They need to chill for at least three hours, so make them the day before.

You will need: 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter, 2 tbsp sugar, 1 can (14 oz) sweetened condensed milk, 3 egg yolks, 1/2 cup key lime or regular lime juice, whipped cream, lime zest.

How to make it: 1. Mix the crumbs, butter and sugar and press into 12 lined muffin cups. 2. Bake at 350 F for 6 minutes. 3. Whisk the condensed milk, yolks and lime juice. 4. Fill the crusts. 5. Bake 10 minutes and cool. 6. Chill 3 hours and top with cream and zest.

Banana Cream Pies in Little Shells

Banana cream pie is a favorite at old fashioned church suppers, and the minis are just as good. Bake the shells, add slices of banana, then a cool vanilla pudding and a big swirl of whipped cream. Assemble them the same day so the bananas stay fresh. A quick brush of lemon juice on the slices helps keep them from browning.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 box (3.4 oz) vanilla instant pudding, 1 1/2 cups cold milk, 2 bananas sliced, 1 tsp lemon juice, 1 1/2 cups whipped cream, crushed vanilla wafers.

How to make it: 1. Bake empty crust shells at 400 F for 10 to 12 minutes and cool. 2. Whisk the pudding with the milk for 2 minutes. 3. Toss the banana slices with lemon juice. 4. Put 2 or 3 slices in each shell. 5. Spoon the pudding over the bananas. 6. Top with whipped cream and wafer crumbs and chill.

Mini Chess Pies, a Southern Classic

Chess pie is an old Southern recipe made from pantry basics: sugar, butter, eggs, a little cornmeal and vinegar. It bakes into a sweet, custardy filling with a crackly golden top. Nobody agrees on where the name came from, which makes it a fun conversation starter at the table. It is one of the cheapest mini pies you can make.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 cup sugar, 1/4 cup melted butter, 2 eggs, 1 tbsp cornmeal, 1 tsp white vinegar, 1/4 cup milk, 1 tsp vanilla, pinch of salt.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Whisk the sugar and butter. 3. Whisk in the eggs, cornmeal, vinegar, milk, vanilla and salt. 4. Fill each crust three quarters full. 5. Bake at 350 F for 20 to 24 minutes until golden and set. 6. Cool completely.

Cranberry Orange Crumble Cups

Use the extra bag of fresh cranberries in your fridge for these tart, jewel red little pies. Cranberries cook down with orange zest and sugar, then a buttery oat crumble goes on top. They balance all the sweet desserts on the table and look beautiful next to pumpkin and pecan. Make them up to two days ahead.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 3 cups fresh or frozen cranberries, 3/4 cup sugar, zest and juice of 1 orange, 2 tbsp cornstarch. Crumble: 1/2 cup flour, 1/3 cup oats, 1/3 cup brown sugar, 4 tbsp cold butter.

How to make it: 1. Simmer the cranberries, sugar, orange zest and juice 8 minutes. 2. Stir in the cornstarch mixed with water and cook until thick. 3. Press crust circles into a muffin pan and fill with the cranberry mixture. 4. Rub the crumble ingredients together with your fingers. 5. Sprinkle over each pie. 6. Bake at 375 F for 22 to 25 minutes.

Mini Custard Fruit Tarts

A fresh, colorful option for guests who want something lighter. Baked shells are filled with a quick vanilla custard and topped with berries, kiwi and orange slices, then brushed with a little warm jam so they shine. Assemble them on the day so the crust stays crisp. Kids love picking their favorite fruit.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 box (3.4 oz) vanilla instant pudding, 1 1/2 cups cold milk, 1/2 cup whipped cream, mixed berries, kiwi and mandarin slices, 2 tbsp apricot jam warmed.

How to make it: 1. Bake empty crust shells at 400 F for 10 to 12 minutes and cool. 2. Whisk the pudding and milk, then fold in the whipped cream. 3. Spoon into the shells. 4. Arrange the fruit on top. 5. Brush with warm jam. 6. Chill until serving.

Mason Jar Lid Mini Pies

Here is a clever trick: the flat metal lids and rings from regular mouth canning jars make perfect little pie pans with removable bottoms. Set the lids in the rings, line them with crust, fill and bake on a sheet pan. Push the bottom up and the pie pops right out. Use any fruit filling on this list. Have you ever tried this trick?

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 12 regular mouth canning jar lids and rings, 3 cups apple, cherry or berry filling, egg wash, coarse sugar.

How to make it: 1. Place the flat lids inside the rings, rubber side down, on a sheet pan. 2. Grease them well. 3. Press a crust circle into each one. 4. Fill and top with a small crust circle or strips. 5. Brush with egg wash and sugar. 6. Bake at 375 F for 25 to 30 minutes, cool, then push the pies out.

Caramel Apple Crumble Cups

A fall fair favorite turned into dessert. Spiced apples bake in little crusts with a crumble top, then get a drizzle of warm caramel sauce and a sprinkle of flaky salt. They taste like a caramel apple in pie form. Use store bought caramel sauce to save time, and warm it just enough to drizzle.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 3 apples finely diced, 1/4 cup brown sugar, 1 tsp cinnamon, 1 tbsp flour, crumble topping (1/2 cup flour, 1/3 cup brown sugar, 4 tbsp butter), 1/2 cup caramel sauce, flaky salt.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Toss the apples with sugar, cinnamon and flour and fill the crusts. 3. Rub the crumble together and sprinkle on top. 4. Bake at 375 F for 25 to 30 minutes. 5. Cool 15 minutes. 6. Drizzle with warm caramel and a pinch of flaky salt.

Mini Chocolate Pecan Pies

Add chocolate chips to classic pecan pie and you get something like a gooey candy bar in a crust. Mini chocolate pecan pies are always the first to disappear from the pie bar, especially with the kids. A tiny splash of vanilla and a pinch of salt keep them from being too sweet. They keep well at room temperature for two days.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 3/4 cup chopped pecans, 1/2 cup semisweet chocolate chips, 2/3 cup corn syrup, 1/2 cup brown sugar, 2 eggs, 3 tbsp melted butter, 1 tsp vanilla, pinch of salt.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Divide the pecans and chocolate chips among the cups. 3. Whisk the syrup, sugar, eggs, butter, vanilla and salt. 4. Pour over the filling. 5. Bake at 350 F for 20 to 24 minutes. 6. Cool completely in the pan.

Lemon Meringue Showstoppers

Tall, toasty meringue on top of a tangy lemon curd makes these the showstoppers of the pie bar. Bake the shells first, fill them with lemon filling, then pile on the meringue and bake until golden. Spread the meringue all the way to the crust edge so it does not shrink. They are best on the day you make them.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 1 cup sugar, 3 tbsp cornstarch, 1 cup water, 3 egg yolks, 1/3 cup lemon juice, zest of 1 lemon, 2 tbsp butter. Meringue: 3 egg whites, 1/4 tsp cream of tartar, 1/3 cup sugar.

How to make it: 1. Bake empty crust shells at 400 F for 10 to 12 minutes. 2. Cook the sugar, cornstarch and water until thick, then whisk in the yolks and cook 2 minutes. 3. Stir in the lemon juice, zest and butter. 4. Fill the shells. 5. Beat the whites, cream of tartar and sugar to stiff peaks and pile on top. 6. Bake at 375 F for 8 to 10 minutes until golden.

Blueberry Pies With Crust Stars

Blueberry mini pies are a sweet surprise in the middle of fall flavors, and frozen berries work perfectly. Toss them with sugar, lemon and cornstarch so the filling sets nicely, then add a small crust star or circle on top. They are especially pretty next to the cherry pies. Serve them with a scoop of vanilla ice cream, and watch the fruit mini pies vanish first.

You will need: 1 box (2 crusts) refrigerated pie crust or homemade dough for a double crust pie, 3 cups fresh or frozen blueberries, 1/2 cup sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, zest of 1/2 lemon, egg wash, coarse sugar.

How to make it: 1. Press crust circles into a greased muffin pan. 2. Toss the berries with sugar, cornstarch, lemon juice and zest. 3. Fill each crust to the top. 4. Add a small crust star or circle on top. 5. Brush with egg wash and sprinkle with sugar. 6. Bake at 375 F for 25 to 28 minutes until bubbly.

The Topping Station That Makes Mini Pies Shine

The topping station is where guests have the most fun. Set out homemade whipped cream, warm caramel, chocolate sauce, toasted pecans and a bowl of cinnamon sugar. For more holiday hosting ideas, see our Thanksgiving pie mashups, and more ideas in this list of mini Thanksgiving desserts from Real Simple. Which of these mini pies will you bake first?

You will need: 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla, caramel sauce, chocolate sauce, 1 cup toasted chopped pecans, cinnamon sugar, small bowls and spoons.

How to make it: 1. Whip the cream with the powdered sugar and vanilla to soft peaks. 2. Warm the caramel and chocolate sauces. 3. Toast the pecans 5 minutes in a dry pan. 4. Put each topping in a small bowl with a spoon. 5. Keep the cream bowl set in a bowl of ice. 6. Label each topping.