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A mini pumpkin pie topped with swirled whipped cream and a sprinkle of cinnamon sits on a white plate, with another mini pumpkin pie and a pumpkin in the background.

Mini Pumpkin Pies Recipe

Learn how to make adorable mini pumpkin pies with just a few ingredients—perfect for Thanksgiving or anytime you need a sweet fall bite!

Course desserts, pie
Cuisine American
Keyword Mini pumpkin pie recipe, Mini Pumpkin Pies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 21
Author momma lew

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 pies in the pre-heated oven and bake for 10 minutes.

  7. 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.

  8. Remove 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! 

Recipe Notes