Mini pumpkin pies are the best thing to happen to Thanksgiving dessert tables.
These little bites give you all the warm, spiced, custardy goodness of a classic pumpkin pie, just in a size you can pick up with one hand.
No slicing, no forks required, and no fighting over who gets the biggest piece.
This mini pumpkin pies recipe uses a simple pie crust pressed into a muffin tin and filled with a smooth pumpkin custard that bakes up in under half an hour.
They are perfect for holiday parties, dessert boards, or just because you are craving pumpkin pie but do not want to commit to a whole pie.
Once you learn how easy this is, you might never make a full sized pumpkin pie again.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 18 mini pies |
| Difficulty Level | Easy |
This recipe pairs beautifully with a batch of pumpkin pie filling if you ever want to make the full sized version too.
Why You’ll Love This Mini Pumpkin Pies Recipe
These mini pumpkin pies check every box for a stress free holiday dessert.
They bake faster than a full pie, they are easy to serve to a crowd, and they still taste exactly like the pumpkin pie everyone expects at the table.
Kids love them because they are the perfect size to hold, and adults love them because there is no cutting or plating involved.
- Ready in under an hour, start to finish
- No pie dish or fancy equipment needed, just a muffin tin
- Perfectly portioned for parties and potlucks
- Freezer friendly, so you can make them ahead of time
- Classic pumpkin pie flavor in a fun, bite sized format
If you love the ease of this recipe, you might also enjoy: Pumpkin Pie Spice
Ingredients
You only need a handful of ingredients for these mini pumpkin pies, most of which you probably already have in your pantry once fall baking season rolls around.
- 2 sheets refrigerated pie crust, or homemade pie crust
- 1 can (15 ounces) pure pumpkin puree, not pumpkin pie filling
- 1 can (12 ounces) evaporated milk
- 2 large eggs
- 2/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- Whipped cream, for topping (optional)
Read Also: Fresh Pumpkin Pie Recipe
Kitchen Equipment Needed
You do not need anything fancy to make these mini pumpkin pies, just a few basics that most home bakers already own.
- Standard 12 cup muffin tin
- 3.5 inch round cookie cutter, or a wide mouth jar
- Large mixing bowl
- Whisk
- Rolling pin
- Measuring cups and spoons
- Wire cooling rack
This is the same setup I use whenever I make my butter pie crust from scratch for these mini pies.
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe turn out perfectly every time.
1. Nonstick Muffin Pan
A good quality nonstick muffin pan makes all the difference when it comes to getting these mini pies out cleanly without tearing the crust.
It also heats evenly, so every pie bakes at the same rate.
2. Adjustable Round Cookie Cutter Set
Having a few different sized round cutters on hand makes cutting perfect crust circles so much easier, especially if your muffin cups are a slightly different size than a standard tin.
It saves you from reaching for a random glass and hoping for the best.
3. Glass Mixing Bowl Set
A sturdy glass mixing bowl set is one of those things you will reach for constantly, and it makes whisking the pumpkin filling smooth and mess free.
The pour spouts on most sets also make it easy to fill each crust without spilling.
4. Small Cookie Scoop
Using a small cookie scoop to portion the filling into each crust keeps every mini pie evenly filled, so they all bake at the same rate.
It also cuts way down on drips and mess on your muffin tin.
Another favorite for holiday baking: Flaky Pie Crust Recipe
Step-by-Step Instructions: How to Make Mini Pumpkin Pies
1. Prep the Oven and Muffin Tin
- Preheat your oven to 375°F (190°C).
- Lightly grease a standard 12 cup muffin tin with nonstick cooking spray, even if it is a nonstick pan, since the pumpkin filling can be sticky.
- Set the muffin tin aside while you prepare the crust.
2. Roll Out and Cut the Pie Crust
- Lightly flour your work surface and unroll one sheet of pie crust.
- Using a 3.5 inch round cookie cutter or a wide mouth jar, cut out circles from the dough.
- Gather the scraps, reroll gently, and cut more circles until you have 18 total, using both sheets of crust as needed.
3. Line the Muffin Cups
- Press one dough circle into each muffin cup, gently pushing it down into the bottom and up the sides so it forms a small cup shape.
- Make sure the edges of the dough reach just to the top of each muffin cup, patching any small tears with extra dough as needed.
- Once all 18 cups are lined, place the tin in the refrigerator while you make the filling. This helps the crust hold its shape in the oven.
4. Make the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the pumpkin pie spice, salt, and vanilla extract.
- Slowly pour in the evaporated milk while whisking, until the filling is smooth and fully combined with no streaks remaining.
5. Fill the Crusts
- Remove the chilled muffin tin from the refrigerator.
- Using a small cookie scoop or a spoon, carefully fill each crust with the pumpkin filling, leaving about a quarter inch of space at the top since the filling will puff slightly as it bakes.
- Fill each cup evenly so the pies bake at the same rate.
6. Bake the Mini Pumpkin Pies
- Place the muffin tin on the middle rack of the oven.
- Bake for 22 to 25 minutes, until the centers are just set and no longer jiggle when the pan is gently shaken.
- The crust edges should be lightly golden. If they brown too quickly, loosely tent the pan with foil for the last few minutes.
7. Cool and Remove from the Pan
- Let the mini pumpkin pies cool in the muffin tin for at least 15 minutes, since the filling needs time to fully set.
- Run a thin knife around the edge of each pie to loosen the crust, then carefully lift each one out.
- Transfer the pies to a wire cooling rack to finish cooling completely before serving or storing.
I learned this chilling technique while perfecting my pumpkin pie from scratch, and it works just as well for the mini version.
Tips for The Best Mini Pumpkin Pies
A few small details make a big difference between good mini pumpkin pies and great ones. Keep these tips in mind as you bake.
- Chill the lined muffin tin before filling, so the crust holds its shape instead of slumping down the sides.
- Do not overfill the crusts, since the filling puffs slightly as it bakes.
- Use room temperature eggs so they blend smoothly into the filling.
- Check for doneness a few minutes early, since mini pies bake faster than you might expect.
- Let the pies cool fully before adding whipped cream, or it will melt right off.
For more ways to build out your holiday spread, try: Maple Pumpkin Pie Recipe
Serving Suggestions
Mini pumpkin pies are wonderfully flexible when it comes to serving.
Set them out on a platter for guests to grab, or plate them individually for a more formal dessert course.
- Top with a swirl of fresh whipped cream and a light dusting of cinnamon
- Serve alongside a mug of hot apple cider for a cozy fall pairing
- Arrange on a dessert board next to No Bake Mini Cheesecakes for variety
- Drizzle with a little caramel sauce for extra sweetness
- Pack a few in a lunchbox for a portable fall treat
Another favorite for a dessert spread: Mini Peach Tart
Variations of Mini Pumpkin Pies
Once you have the base recipe down, there are plenty of easy ways to switch things up depending on what you are craving.
- Add a tablespoon of finely chopped pecans to the bottom of each crust before filling, inspired by my pumpkin pecan pie.
- Swap the brown sugar for maple syrup for a deeper, richer flavor, similar to my maple brown butter pumpkin pie.
- Use a graham cracker crust instead of pie dough for a different texture.
- Add a few chocolate chips to the bottom of each cup for a fun twist, much like this dark chocolate pumpkin tart.
- Top with a crumbly streusel instead of whipped cream for extra texture.
Storage and Reheating
Mini pumpkin pies store beautifully, which makes them a great make ahead option for busy holiday weeks.
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze in a single layer, then transfer to a freezer bag for up to 2 months
- Thaw frozen pies overnight in the refrigerator before serving
- Serve chilled or at room temperature, no reheating needed
- If you prefer them warm, reheat in a 300°F oven for about 8 minutes
These freeze just as well as my pumpkin cheesecake bars, so you can prep both well ahead of the holidays.
Nutritional Facts
Each mini pumpkin pie comes in at roughly 150 to 180 calories, depending on the size of your crust and how generous your filling portions are.
They are naturally lower in sugar than many other fall desserts, especially compared to something like pumpkin pie with sweetened condensed milk.
Approximate values per pie are listed below.
- Calories: 165
- Carbohydrates: 22g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 3g
- Sugar: 12g
- Sodium: 150mg
- Fiber: 1g
Health Benefits of Key Ingredients
Beyond being delicious, a few ingredients in this recipe actually bring some nutritional value to the table.
Pumpkin in particular is packed with beneficial nutrients.
- Pumpkin puree is rich in vitamin A, which supports healthy vision and immune function
- Pumpkin is also a good source of fiber, which supports digestion
- Eggs provide protein and important nutrients like choline
- Cinnamon and ginger, found in pumpkin pie spice, have natural anti-inflammatory properties
- Evaporated milk adds calcium without excess added sugar
If you want a slightly lighter dessert with similar spices, try my pumpkin mousse for a creamy, no-bake option.
FAQs About Mini Pumpkin Pies
1. Can I use homemade pie crust instead of store bought?
Yes, homemade pie crust works wonderfully in this recipe. Just make sure to roll it thin, about 1/8 inch thick, so it bakes evenly in the short baking time.
2. Why is my filling not setting properly?
This usually means the pies need a few more minutes in the oven.
The centers should barely jiggle when the pan is gently shaken, similar to the texture in my whipped pumpkin pie.
3. Can I make these ahead of time for a party?
Absolutely. Mini pumpkin pies can be made up to 4 days ahead and stored in the refrigerator.
If you like make ahead desserts, you will also enjoy my no bake pumpkin cheesecake.
4. Do I need to use a mini muffin tin instead of a regular one?
A standard muffin tin works best for this recipe and gives you a proper individual sized pie.
A mini muffin tin will work too, but you will need to reduce the baking time and cut smaller crust circles.
5. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains added sugar and spices, which will throw off the balance of this recipe.
Stick with plain, pure pumpkin puree for the best results, similar to what goes into my pumpkin roll cake filling.
Mini Pumpkin Pies
Ingredients
- 2 sheets refrigerated pie crust or homemade pie crust
- 15 ounces pure pumpkin puree 425g, not pumpkin pie filling
- 12 ounces evaporated milk 355ml
- 2 large eggs room temperature
- 2/3 cup brown sugar packed, about 133g
- 1/4 cup granulated sugar about 50g
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- whipped cream for topping, optional
Equipment
- Standard 12-cup muffin tin
- 3.5 inch round cookie cutter or a wide mouth jar
- Large mixing bowl
- Whisk
- Rolling Pin
- Measuring cups and spoons
- Wire cooling rack
- Small cookie scoop optional, for portioning filling
- Nonstick cooking spray
Method
- Preheat oven to 375°F (190°C). Lightly grease a standard 12 cup muffin tin with nonstick cooking spray.
- Lightly flour your work surface. Roll out pie crust and cut 3.5 inch circles using a cookie cutter or jar. Gather scraps, reroll, and cut until you have 18 total circles.
- Press one dough circle into each muffin cup, pushing down into the bottom and up the sides to form a cup shape. Chill the lined tin in the refrigerator while making the filling.
- In a large bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in pumpkin pie spice, salt, and vanilla.
- Slowly pour in evaporated milk while whisking until the filling is smooth and fully combined with no streaks remaining.
- Remove chilled muffin tin from refrigerator. Using a small cookie scoop or spoon, carefully fill each crust with pumpkin filling, leaving about ¼ inch space at the top for expansion.
- Bake on middle rack for 22 to 25 minutes, until centers are just set and no longer jiggle when shaken. Crust edges should be lightly golden. Tent with foil if browning too quickly.
- Let mini pumpkin pies cool in the tin for at least 15 minutes to set. Run a thin knife around each edge to loosen, then carefully lift out and transfer to a wire cooling rack to cool completely.
Nutrition
Notes
- Chill the lined muffin tin before filling to prevent the crust from slumping down the sides during baking.
- Do not overfill the crusts – the filling puffs slightly as it bakes so leave about ¼ inch of space.
- Use room temperature eggs for a smoother filling that blends more easily.
- Check for doneness a few minutes early since mini pies bake faster than full-sized pies.
- Let pies cool fully before adding whipped cream or it will melt right off.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- For a different twist, add a tablespoon of finely chopped pecans to the bottom of each crust before filling.
- Swap the brown sugar for maple syrup for a deeper, richer flavor.
- Use a graham cracker crust instead of pie dough for a different texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mini pumpkin pies bring all the comfort of the holidays into one perfect, bite sized package.
They come together quickly, travel well, and always disappear fast at every gathering I bring them to.
Give this recipe a try this fall, and let me know in the comments how yours turned out.
I would love to hear if you tried any of the variations too, so feel free to share your favorite twist below or pass this recipe along to a fellow pumpkin lover.
Recommended:
- Pumpkin Cheesecake Recipe
- Pumpkin Cupcakes with Cream Cheese Frosting
- Thanksgiving Recipes
- Quick and Easy Thanksgiving Desserts
- Lattice Pie Crust Recipe
