11 Mini Thanksgiving Desserts

Mini desserts are made for Thanksgiving, when everyone is already full but still wants a taste of everything. These bite-sized pies, tarts, cheesecakes, cupcakes and custards let guests try three or four flavors without committing to a big slice.

Most are baked in a standard or mini muffin tin, so there’s no slicing and serving is easy, and many can be made a day or two ahead. Set out a platter of several and you’ll have a dessert table that looks generous with very little fuss.

1. Mini Pumpkin Pies

Store-bought pie crust pressed into a muffin tin holds a silky, spiced pumpkin filling for individual pies with plenty of crust in every bite. Top each with a little swirl of whipped cream.

Servings: 12 mini pies

Total time: 50 minutes, plus cooling

Ingredients

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 2 large eggs
• 3/4 cup evaporated milk
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
2. On a lightly floured surface, cut 12 rounds about 4 inches across from the crusts, rerolling the scraps as needed. Press into the muffin cups and crimp the edges.
3. Whisk the pumpkin, brown sugar, eggs, evaporated milk, pumpkin pie spice and salt until smooth and divide among the crusts.
4. Bake for 22 to 26 minutes, until the filling is set and reads 160°F (71°C).
5. Cool in the pan for 15 minutes, then lift out. Refrigerate for up to 2 days and top with whipped cream to serve.

2. Mini Pecan Pies

Little crusts filled with a gooey brown sugar filling and chopped toasted pecans bake into two-bite pecan pies that are easy to pass around. They keep beautifully for several days.

Servings: 12 mini pies

Total time: 45 minutes, plus cooling

Ingredients

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting
• 2 large eggs
• 2/3 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt
• 1 1/2 cups chopped toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
2. Cut 12 rounds about 4 inches across from the crusts, rerolling the scraps as needed. Press into the muffin cups and crimp the edges.
3. Whisk the eggs, corn syrup, brown sugar, butter and salt, then stir in the pecans. Divide among the crusts.
4. Bake for 20 to 25 minutes, until puffed and set and the filling reads 200°F (93°C).
5. Cool in the pan for 20 minutes, then lift out. Store airtight for up to 3 days.

3. Mini Caramel Apple Pies

Finely diced cinnamon apples fill little crusts under a buttery crumble, with a drizzle of caramel to finish. They have all the charm of apple pie in a size that’s easy to hold.

Servings: 12 mini pies

Total time: 50 minutes, plus cooling

Ingredients

For the pies:

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting
• 3 apples, peeled, cored and finely diced
• 1/3 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, melted

For the crumble and caramel:

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 3 tablespoons cold unsalted butter, diced
• 1/4 cup caramel sauce

Instructions

1. Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
2. Cut 12 rounds about 4 inches across from the crusts, press into the muffin cups and crimp the edges.
3. Toss the apples with the brown sugar, flour, cinnamon, lemon juice and melted butter and divide among the crusts, mounding slightly.
4. Rub the crumble ingredients together until clumpy and sprinkle over the apples.
5. Bake for 25 to 30 minutes, until golden and bubbling. Cool for 15 minutes, lift out and drizzle with the caramel sauce.

4. Mini Cranberry Swirl Cheesecakes

Creamy little cheesecakes on graham crusts get a bright swirl of cranberry sauce and a hint of orange. They bake in a muffin tin in about 20 minutes, no water bath needed.

Servings: 12

Total time: 40 minutes, plus chilling

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the filling:

• 16 ounces cream cheese, at room temperature
• 1/2 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon grated orange zest
• 1/2 cup whole-berry cranberry sauce

Instructions

1. Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
2. Mix the crust ingredients and press about 1 tablespoon into each liner.
3. Beat the cream cheese and sugar until smooth, then beat in the eggs, sour cream and orange zest. Divide among the liners.
4. Stir the cranberry sauce until loose, dot a teaspoon on each cheesecake and swirl with a toothpick.
5. Bake for 18 to 22 minutes, until set with a slight jiggle and 160°F (71°C). Cool for 30 minutes, then refrigerate for at least 3 hours.

5. Mini Sweet Potato Pies

Smooth, warmly spiced sweet potato filling bakes in little crusts, each crowned with a toasted pecan half. They’re a Southern classic made easy to serve.

Servings: 12 mini pies

Total time: 55 minutes, plus cooling

Ingredients

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting
• 1 1/2 cups mashed cooked sweet potatoes
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 12 toasted pecan halves

Instructions

1. Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
2. Cut 12 rounds about 4 inches across from the crusts, press into the muffin cups and crimp the edges.
3. Whisk the sweet potatoes, brown sugar, eggs, evaporated milk, butter, cinnamon, nutmeg and salt until smooth. Divide among the crusts and top each with a pecan half.
4. Bake for 22 to 26 minutes, until the filling is set and reads 160°F (71°C).
5. Cool in the pan for 15 minutes, then lift out. Refrigerate for up to 2 days.

6. Mini Pumpkin Whoopie Pies

Soft, cakey little pumpkin cookies sandwich a fluffy cinnamon cream cheese filling for a bite-sized treat that kids love. They’re easy to pack and travel well.

Servings: about 18 whoopie pies

Total time: 45 minutes, plus cooling

Ingredients

For the cookies:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 cup pure pumpkin purée
• 1 large egg

For the filling:

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice. In another bowl, whisk the brown sugar, oil, pumpkin and egg, then stir in the dry ingredients.
3. Drop level tablespoons of batter 2 inches apart on the pans and bake for 9 to 11 minutes, until the tops spring back. Cool completely.
4. Beat the filling ingredients until fluffy.
5. Spread or pipe filling onto the flat side of half the cookies and top with the rest. Refrigerate in an airtight container for up to 3 days.

7. Mini Chocolate Ganache Tarts

Crisp chocolate cookie crusts filled with silky dark chocolate ganache make rich, elegant two-bite tarts. A pinch of flaky salt on top makes the chocolate taste even deeper.

Servings: 24 mini tarts

Total time: 25 minutes, plus chilling

Ingredients

For the crusts:

• 1 1/2 cups chocolate cookie crumbs
• 5 tablespoons unsalted butter, melted

For the ganache:

• 6 ounces bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• 1 tablespoon unsalted butter
• Pinch of kosher salt
• Flaky sea salt, for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a 24-cup mini muffin tin with mini paper liners.
2. Mix the cookie crumbs and butter and press about 1 tablespoon into each liner. Bake for 6 to 8 minutes and cool completely.
3. Heat the cream until steaming, pour over the chocolate, butter and salt, let stand for 2 minutes and stir until smooth.
4. Spoon the ganache into the crusts and refrigerate for about 1 hour, until set.
5. Sprinkle with flaky salt before serving. Refrigerate for up to 3 days.

8. Mini Gingerbread Cupcakes

Moist, deeply spiced gingerbread baked in a mini muffin tin gets a swirl of cinnamon cream cheese frosting. They’re the perfect cozy bite to bridge Thanksgiving and the holidays.

Servings: 24 mini cupcakes

Total time: 35 minutes, plus cooling

Ingredients

For the cupcakes:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 4 tablespoons unsalted butter, melted
• 1/3 cup packed dark brown sugar
• 1/3 cup unsulphured molasses
• 1 large egg
• 1/3 cup hot water

For the frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line a 24-cup mini muffin tin with mini liners.
2. Whisk the flour, baking soda, salt and spices. In another bowl, whisk the melted butter, brown sugar, molasses and egg, then the hot water. Stir in the dry ingredients until smooth.
3. Fill the liners about two-thirds full and bake for 10 to 12 minutes, until a toothpick comes out clean. Cool completely.
4. Beat the frosting ingredients until fluffy and pipe or spread onto the cupcakes.
5. Refrigerate for up to 3 days and bring to room temperature before serving.

9. Mini Pumpkin Mousse Cups

Crisp mini phyllo shells filled with fluffy pumpkin mousse and a sprinkle of gingersnap crumbs are an easy no-bake bite. Fill them just before serving so the shells stay crisp.

Servings: 30 bites

Total time: 20 minutes

Ingredients

• 4 ounces cream cheese, softened
• 3/4 cup pure pumpkin purée
• 1/3 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1 cup cold heavy cream
• 2 tablespoons confectioners’ sugar
• 2 (1.9-ounce) packages frozen mini phyllo shells (30 shells), thawed
• 1/4 cup finely crushed gingersnaps

Instructions

1. Beat the cream cheese, pumpkin, brown sugar and pumpkin pie spice until smooth.
2. Whip the cream with the confectioners’ sugar to stiff peaks and fold into the pumpkin mixture. Refrigerate for up to 1 day.
3. Just before serving, pipe or spoon the mousse into the phyllo shells.
4. Sprinkle with the crushed gingersnaps and serve.

10. Mini Pear Galettes

Rounds of pie crust folded around thin, cinnamon-spiced pear slices bake into rustic little tarts with golden, sugary edges. A brush of apricot jam gives them a bakery-style shine.

Servings: 8 mini galettes

Total time: 45 minutes

Ingredients

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting
• 3 ripe but firm pears, cored and thinly sliced
• 3 tablespoons light brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 teaspoon fresh lemon juice
• 1 large egg beaten with 1 tablespoon water
• 1 tablespoon coarse sugar
• 2 tablespoons apricot jam, warmed

Instructions

1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper.
2. Cut 8 rounds about 5 inches across from the crusts, rerolling the scraps as needed, and place on the pans.
3. Toss the pears with the brown sugar, cornstarch, cinnamon and lemon juice. Arrange in the center of each round, leaving a 1-inch border, and fold the edges up over the fruit.
4. Brush the crust with egg wash and sprinkle with the coarse sugar.
5. Bake for 20 to 25 minutes, until golden. Brush the pears with the warm jam and serve warm or at room temperature.

11. Mini Maple Pots de Crème

Silky maple custards baked in espresso cups or small ramekins are a light, elegant finish after a big meal. Make them up to three days ahead and top with whipped cream.

Servings: 8

Total time: 45 minutes, plus chilling

Ingredients

• 1/3 cup pure maple syrup
• 1 1/4 cups heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• Pinch of kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 325°F (165°C) and set 8 small (3-ounce) ramekins or ovenproof espresso cups in a baking dish.
2. Simmer the maple syrup for 2 minutes, then add the cream and milk and heat until steaming.
3. Whisk the egg yolks and salt, slowly whisk in the hot maple cream, strain and divide among the cups.
4. Add hot water to the dish to come halfway up the cups. Bake for 25 to 30 minutes, until set with a slight wobble and 170°F (77°C).
5. Cool, then cover and refrigerate for at least 3 hours or up to 3 days. Top with whipped cream to serve.