This easy Mini Pumpkin Pies recipe is the perfect fall dessert. Creamy and full of flavor with just enough spice, this recipe makes mini individual sized pumpkin pies so everyone can enjoy a little taste of their favorite pie!

The leaves are falling, the air is getting crisp and cool. Fall is my favorite time of year. 

I can’t wait to go apple picking and pumpkin picking, carve pumpkins with the kids, make homemade hot chocolate, and enjoy all those wonderful Thanksgiving traditions that remind me of home.

Pumpkin pies are a must for our holiday dinner table – but we always have room for another pie too! These mini individual sized pumpkin pies are just the perfect size so everyone gets a little taste of your favorite pie. 

Bake these mini pumpkin pies throughout the fall season or share them as gifts this winter – they’re the perfect dessert any way you eat them!

This recipe for Mini Pumpkin Pies is perfect if you’re looking to keep your Thanksgiving dessert table simple! These pies are creamy and delicious, with just the right amount of pumpkin spice. They will be a huge hit at holiday gatherings

Mini pies are such an easy recipe that you can even make with your kids. They pack flavor in every bite and are a great addition to your dessert table.

Nowadays, most people don’t have time to bake homemade pie crust because it can be difficult. Thankfully there’s always some delicious prepared varieties available in stores which work really well if you do not want to use your own pie crust.

If you’re looking for a new dessert idea this holiday season, try baking these mini pumpkin pies throughout the fall season – they might just become your favorite seasonal dish!

Mini Pumpkin Pie Recipe

No other special equipment is needed besides a regular muffin tin.

• 15-oz. package ready-to-bake pie crusts
• 15-oz. can pure pumpkin puree (not pumpkin pie filling)
• 12-oz. evaporated milk
• ¾ c. brown sugar
• 2 large eggs
• 1 1/2 t. pumpkin pie spice
• Toppings: Whipped cream or cool whip and ground cinnamon, if desired.

On a floured surface, roll out the pie dough.

Using a biscuit cutter or a round 3-inch cookie cutter, cup out 24 small circles to make mini crusts.

Spray a muffin tin with cooking spray and push your dough circles into each muffin cup.

In a large bowl, mix pumpkin, evaporated milk, brown sugar, eggs and spices.

Fill your mini pie crusts up with your pumpkin filling and bake until a toothpick inserted into the center comes out clean.

Bake in a 350 F oven temperature for a baking time of 10-15 minutes. Let the whole thing cool off on a wire rack.

Serve your adorable mini pumpkin pies with homemade whipped cream and a sprinkle of cinnamon! 

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Mini Pumpkin Pies Recipe

Yield: 21

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This easy Mini Pumpkin Pies recipe is the perfect fall dessert. Creamy and full of flavor with just enough spice, this recipe makes mini individual sized pumpkin pies so everyone can enjoy a little taste of their favorite pie!

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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

1. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
2. Cut pie crust out into circles using a biscuit cutter.
3. 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.
4. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
5. Divide filling among the mini pie shells.
6. Place mini pumpkin pies in the pre-heated oven and bake for 10 minutes.
7. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
8. Remove mini pumpkin pies from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
9. Garnish mini pumpkin pies with some ground cinnamon, if desired, and enjoy! 

Notes

How long can pumpkin pie sit out?

Like traditional Pumpkin pie, these individual pumpkin pies are best if they're consumed within 4 hours after being baked. If you plan to serve in a room temperature environment or outside your home for more than four hours before serving then refrigerate the pie until just before eating time. The colder temperature will help preserve its flavor and texture better over this extended period of time!

How long does pumpkin pie last?

Individual mini pumpkin pies can last up to two weeks in the fridge, but will taste better if eaten at least three days after it's been made. Wrap each of your little pies with plastic wrap.

How to tell if a pumpkin pie is done?

A sure sign that your pumpkin pie is done cooking and ready to eat would be when the crust turns a golden brown and a toothpick or knife inserted into the middle comes out clean.

What to do with leftover pumpkin pie filling?

Leftover pumpkin mixture can be stored in an airtight container and used for additional pumpkin recipes including muffins, waffles with syrup, pancakes with maple butter.

What is a substitute pumpkin pie spice for individual spices?

Who says you need to buy a Pumpkin pie spice mix from the store? With just five ingredients, one can easily make their own. Start by adding cinnamon and nutmeg in order to give it that sweet pumpkin taste or flavor. Then add ginger which will bring out all of those wonderful flavors with its spicy kick; cloves for some zing; and finally cardamom as an extra-special touch!

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