Mini Pumpkin Pies
Mini pumpkin pies are the ultimate bite-sized treat for fall and the perfect addition to any holiday dessert spread.
Whether you’re hosting Thanksgiving or just craving a cozy, single-serve sweet, these tiny pies deliver big flavor without the fuss of slicing and serving.
This easy fall dessert recipe will transform a classic pumpkin pie into adorable handheld versions your guests will love.
They’re ideal for parties, bake sales, or even packing into lunchboxes for a festive surprise.
With a flaky crust, rich pumpkin filling, and just the right touch of spice, this fall favorite is sure to become a go-to in your baking lineup.
How to Make Mini Pumpkin Pies?
Start by printing the recipe at the bottom of the post and gathering all of your ingredients!
- You can use homemade pie crust or store bought, but either way chill the dough first. If your pie dough gets too warm while working with it, pop it in the fridge for 10–15 minutes before cutting out circles. This helps keep the crust flaky.
- Roll out pie dough on a floured surface and cut out 24 small circles using a biscuit or cookie cutter.
- Press each dough round into a greased muffin tin.
- In a large bowl, mix together pumpkin, evaporated milk, brown sugar, eggs, and spices.
- Fill the mini crusts with the pumpkin filling, be sure you don’t overfill. Leave a little space at the top of each mini crust to prevent overflow while baking.
- Bake at 350°F for 10–15 minutes, or until the filling is set and the crust is golden. Rotate your muffin tin halfway through baking to help them bake evenly.
- Let cool, then top with homemade whipped cream and cinnamon.
Bake at 350°F for 10–15 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The crust should be lightly golden. Keep in mind that baking time may vary slightly depending on your oven and the depth of your muffin tin, so start checking around the 10-minute mark. Let them cool on a wire rack before serving.
Typically, 10–15 minutes at 350°F is enough. If you’re using a mini muffin tin, start checking around 8–10 minutes. If you’re using a deeper muffin tin, it may take closer to 15–18 minutes. Always check for doneness with a toothpick—it should come out mostly clean from the center.
Yes. Because they contain eggs and dairy, they should be stored in the refrigerator. Let them cool completely first, then refrigerate in an airtight container. They’ll stay fresh for about 3–4 days. Add whipped cream just before serving.
Yes! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge and reheat slightly before serving, if desired.
You can use store-bought refrigerated pie crust for convenience; Homemade pie dough if you prefer a from-scratch touch; Graham cracker crust for a twist (press into the muffin cups instead of cutting circles); Pre-made tart shells or phyllo dough for something unique and crisp.
If you loved making this mini pumpkin dessert, you’ll want to check out these other fun and festive ideas to keep the fall baking going strong!
- Wondering what to do with leftover pumpkin pie filling? Use it to make quick pumpkin parfaits, pancake mix-ins, or even swirl it into brownies.
- Pie crust cookies are a fun way to use up dough scraps—just sprinkle with cinnamon sugar and bake for a sweet, flaky treat.
- Try mini graham cracker crust recipes for a no-bake dessert that’s perfect for cheesecakes, tarts, or pudding cups.
- If you love bite-sized treats, these bite-sized dessert recipes are perfect for parties, lunchboxes, or anytime snacking.
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Dupiulk Wooden Tart Tamper Set, Double Side Pie Pastry Dough Tamper, Egg Tart Pan Mold DIY Cake Pastry Baking Tool for Mini Egg Tart, Cheesecakes, Pasta and Dessert Baking (3 Pieces)Cookie Cutter Set, 3 Pc Kit, Measuring 2”, 3”, and 4”, Round Metal Baking Rings for Pastry, Biscuits, and Dough Cutting, Heavy Duty and Reusable, Multiple SizesSimply Organic Pumpkin Spice Organic, 1.94 Ounce
Mini Pumpkin Pies Recipe
Ingredients
- 15 oz. package ready-to-bake pie crusts
- 15 oz. can pumpkin puree not pumpkin pie filling
- 12 oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Toppings:
- Whipped cream and ground cinnamon if desired.
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a biscuit cutter.
- Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
- Divide filling among the mini pie shells.
- Place pies in the pre-heated oven and bake for 10 minutes.
- Reduce temperature to 350 and bake an additional 10-12 minutes, until filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
- Garnish mini pumpkin pies with some ground cinnamon, if desired, and enjoy!
Pumpkin is always a YAY For me! These are adorable!
What a perfect size for the dieting person.
Looks so good! Can’t wait to try.
Yum! These look so delicious, I can’t wait to give them a try!!
These are so cute! I’m definitely going to make these for the upcoming holidays!
Pumpkin pie season for me is anytime its chilly out. I like to make my mini apple pies so these will be great to make also. thanks for the recipe.