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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

These mini pumpkin pies have a flaky pie crust filled with creamy, spiced pumpkin filling and baked into perfectly portioned bite-sized treats. Top with whipped cream for an easy fall dessert that’s perfect for Thanksgiving, parties and holiday gatherings.

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 the oven to 425°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray.

  2. Roll out the pie crusts and cut out circles using a round biscuit or cookie cutter.

  3. Gently press each circle of dough into a mini muffin cup. Gather and reroll the scraps as needed to make approximately 21 crusts.

  4. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, nutmeg and cloves until smooth.

  5. Divide the pumpkin filling evenly among the prepared pie crusts, leaving a little space at the top of each one.

  6. Bake at 425°F for 10 minutes.

  7. 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.

  8. Remove from the oven and allow the pies to cool in the pan for 10–15 minutes before carefully removing them.

  9. Once cooled, top with whipped cream and a sprinkle of cinnamon, if desired.

Recipe Notes

Don't overfill the pie crusts; leaving a little room at the top helps prevent the pumpkin filling from spilling over as the pies bake.

The filling should be set around the edges when the pies are finished. A slight jiggle in the very center is fine, as the filling will continue to set as it cools.

If your pie dough becomes too warm or difficult to work with, refrigerate it for 10–15 minutes before continuing.

Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3–4 days.