Mini Pumpkin Pies
Mini pumpkin pies are an easy way to serve classic pumpkin pie in individual portions, with no slicing needed.
Made with refrigerated pie crust and a simple pumpkin filling, this pie recipe bakes right in a mini muffin pan and are perfect for Thanksgiving, fall parties or holiday dessert trays.
Each individual pie has a flaky crust filled with creamy, warmly spiced pumpkin filling. Add a swirl of whipped cream and a sprinkle of cinnamon before serving.
They’re easy to make ahead, simple to serve and just the right size when you want a bite-sized fall dessert.
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Why You’ll Love This Recipe
- Perfect individual servings – No cutting or messy slices at the dessert table.
- Easy shortcut – Refrigerated pie crust keeps prep simple.
- Great for entertaining – Add them to Thanksgiving and fall dessert trays.
- Make-ahead friendly – Bake them ahead and refrigerate until you’re ready to serve.
- Classic pumpkin pie flavor – You still get pumpkin, cinnamon, nutmeg and cloves in every little pie.
How to Make Mini Pumpkin Pies
- 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 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.
Don’t Forget To…
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These mini pumpkin pies bake for about 20–22 minutes total. Start them at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for another 10–12 minutes. The pumpkin filling should look set around the edges with just a slight softness in the center.
Mini pies generally bake faster than a full-size pie because the filling is divided into smaller portions. The exact baking time depends on the size and depth of your muffin pan. For these mini pumpkin pies, begin checking for doneness near the end of the recommended baking time. If you use a standard muffin pan instead of a mini muffin pan, expect the larger pies to need a few extra minutes. Look for a lightly golden crust and filling that is set around the edges.
Yes. Mini pumpkin pies contain eggs and evaporated milk, so they should be refrigerated after they’ve cooled. Store them in an airtight container in the refrigerator for up to 3–4 days.
Yes. Let the pies cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
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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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 the oven to 425°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray.
- Roll out the pie crusts and cut out circles using a round biscuit or cookie cutter.
- Gently press each circle of dough into a mini muffin cup. Gather and reroll the scraps as needed to make approximately 21 crusts.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, nutmeg and cloves until smooth.
- Divide the pumpkin filling evenly among the prepared pie crusts, leaving a little space at the top of each one.
- Bake at 425°F for 10 minutes.
- Without removing the pies from the oven, reduce the temperature to 350°F and continue baking for 10–12 minutes, or until the filling is just set and the crusts are lightly golden.
- Remove from the oven and allow the pies to cool in the pan for 10–15 minutes before carefully removing them.
- Once cooled, top with whipped cream and a sprinkle of cinnamon, if desired.
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.