These Mini Pumpkin Pies capture all of the warm, comforting flavors of a traditional pumpkin pie but in a fun, bite-sized version. With a buttery, flaky crust and a rich, spiced pumpkin filling, these mini pies are sure to be a hit at holiday parties, family gatherings, or a cozy dinner with friends!
Looking for more pumpkin desserts to try? You’ll want to make these ones next: Pumpkin Cupcakes, Pumpkin Oatmeal Cookies and this easy yet stunning Praline Pumpkin Roll.
Mini Pumpkin Pie Recipe
Something about the crisp fall weather makes me want to bake all the time. There’s just nothing cozier than a warm home that smells like pumpkin and cinnamon. And these mini pumpkin pies are at the top of my list this year!
I love how they transform everything we adore about classic pumpkin pie — the creamy, spiced pumpkin filling and the buttery, flaky crust — into cute, bite-sized portions. They’re so easy to make — you don’t even need to be a pie-making pro to whip up these little pumpkin delights for a party!
Mini Pumpkin Pie: A Holiday Favorite
The recipe calls for store-bought pie crust, but you can make your own if you’re ambitious. And if you’re feeling adventurous, you can even get creative with the toppings — I like a dollop of whipped cream on top, but a drizzle of caramel sauce or a sprinkle of cinnamon sugar would be so good!
However you like to enjoy them, I can guarantee you’ll find yourself coming back to this recipe again and again this holiday season. We make these for so many occasions – Halloween, movie nights, game days, Thanksgiving and of course, Christmas!
I know these are going to be so hard to resist once they come out of the oven. But be patient and let them cool! You will enjoy these little bites so much more after they have cooled down and the filling has finished setting up.
Why You’ll Love This Recipe
- Super Easy: If the thought of making a pumpkin pie is super intimidating to you, then you will love these mini pumpkin pies! It only takes 15 minutes of prep work to put these together.
- Perfectly Portioned: Don’t fuss over slicing a pie! These mini pies are just the right size for individual servings, making them great for parties or potlucks.
- Make-Ahead Friendly: If you’re planning for a big event, these mini pumpkin pies can be made in advance. Whip them up a day or two ahead of time and store them in the fridge until ready to serve.
How to Make Mini Pumpkin Pies
Ready to dive into making these delicious mini pumpkin pies? Don’t worry — I’ve got you covered with simple, step-by-step instructions that will guide you from start to finish! I know it looks like a lot of steps, but trust me these mini pies are super easy to make. As always, you can find the full printable recipe card at the end of this post.
- Combine all of the ingredients in a large bowl.
- Beat until smooth and combined.
- Roll out pie crusts on a lightly floured surface and cut out mini pie crusts. Press into the mini muffin pan.
- Spoon approximately 1 tablespoon of pumpkin mixture into each pie crust.
- Bake at 350ºF for 20-22 minutes or until the pie crust turns golden brown.
- Remove from the oven and cool for 5-10 before transferring to a cooling rack.
- Top with whipped cream and a dash of cinnamon.
When filling the mini pie crusts, leave a little space at the top – you only need about a tablespoon of filling. The filling will puff up slightly as it bakes, and overfilling can cause it to spill over the edges.
Storage Information
Refrigerator: Store leftover mini pies in an airtight container for up to 3 days.
Freezer: For longer-term storage, you can freeze mini pies. Place them in a single layer on a baking sheet and freeze until sold. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw them in the refrigerator overnight before serving.
Variations to Try
- Replace the brown sugar with maple syrup for a rich, caramel-like sweetness.
- Top with a layer of chopped pecans before baking.
- Replace traditional pie crust with a ginger snap or Biscoff cookie crust.
- Drizzle melted dark or white chocolate over the pies after baking.
- Make a crumbly streusel topping with flour, brown sugar, oats, cinnamon, and butter. Sprinkle over the pumpkin filling before baking.
- Drizzle salted caramel sauce over the baked pies.
- Add chai spice blend (cardamom, ginger, cinnamon, clove, and black pepper) to the pumpkin filling.
- Instead of topping with a dash of cinnamon, add more flavor with a dusting of pumpkin pie spice.
Frequently Asked Questions
Can I substitute evaporated milk in the filling?
Yes, you can. Heavy cream, half-and-half, or coconut milk are good substitutes, but will create a different flavor and texture. You can also use a non-dairy alternative like almond or oat milk, although these will also affect the taste and texture.
Can I add additional spices or flavors to the filling?
Absolutely, this recipe is very forgiving! Feel free to customize your filling with additional spices like nutmeg, allspice, or cardamom, or add flavorings like vanilla extract, maple syrup, or a splash of bourbon for a fun and interesting twist.
Is it possible to make these mini pumpkin pies ahead of time?
These are actually best made the night before and served the following day. This allows the pies to set up and chill in the refrigerator (covered )which actually enhances their flavor. Top with whipped cream right before serving.
Can I use homemade pumpkin puree?
Sure! It’s best to use small pumpkins called sugar baby pumpkins. Homemade pumpkin puree can be thinner than canned pumpkin puree, so keep that in mind when switching it out. This recipe was tested using Libby’s pumpkin puree.
Trish’s Tips
- If you don’t have a round cookie cutter, the rim of a glass or bowl also works really well for cutting out the pie crust.
- The mini pies are done when the filling is set around the edges but slightly jiggly in the center. The filling will continue to set as it cools. Over baking can cause cracks, so keep a close eye on the mini pies.
- If you can’t find a scalloped (flower shaped) cookie cutter, any round or even square cookie cutter will work.
Cookie Cutter Options
You want to use a 2.5 inch to 3 inch cookie cutter for this recipe. You can use a plain round cutter or any sort of scalloped or flower shaped cutter. Even a square cutter will work and you will end up with cute mini pies! I have a scalloped square cutter that I use occasionally and the pies are adorable. Use what you have or click on any of these links to find more options. This is the cookie cutter I used.
More Pumpkin Treats You’ll Love
- Pumpkin Delight
- Pumpkin Coffee Cake
- Better Than Anything Pumpkin Cake
- Pumpkin Chocolate Chip Bread
- Pumpkin Lasagna
Mini Pumpkin Pies
Equipment
Ingredients
- 14 ounces refrigerated pie crust 1 box
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup evaporated milk
- 1 large egg room temperature
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar tightly packed
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
Toppings
- whipped cream
- ground cinnamon or pumpkin pie spice
Instructions
- Preheat oven to 350ºF. Spray a non-stick (24-cup) mini muffin pan with non-stick spray and set aside. Spray on the inside of the muffins and the top of the muffin tin if you’re using a petaled cookie cutter. This will ensure the petals don’t stick to the top of the pan.
- Take pie rounds out of the refrigerator and let them sit on the counter to warm up for approximately 10-15 minutes. They will be easier to roll out.14 ounces refrigerated pie crust
- In a large mixing bowl, beat pumpkin puree, evaporated milk, egg, granulated sugar, brown sugar, spices, vanilla extract and salt for approximately 1 minute until well combined. Scrape down the sides of the bowl as needed. Set aside.1 cup pumpkin puree, ¾ cup evaporated milk, 1 large egg, ¼ cup granulated sugar, 2 tablespoons light brown sugar, ¾ teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon vanilla extract, ¼ teaspoon salt
- On a lightly floured surface, unroll pie crusts until flat. Using a 3-inch round cookie cutter, cut out mini pie crusts. Place the circles in a mini muffin pan, gently pressing the middle of the dough circles into the bottom of the tin. Using a round measuring spoon, help press the dough down into the muffin tin.14 ounces refrigerated pie crust
- Roll out the remaining dough with a rolling pin to â…› inch and cut more mini pie crusts out.
- Spoon approximately 1 tablespoon of pumpkin mixture into each pie crust.
- Bake at 350ºF for 20-22 minutes or until the pie crust turns golden brown. The pumpkin filling will puff up while baking and then come down and level off while cooling.
- Remove the pies from the oven and let them cool in the tins for 5-10 minutes before taking them out. After they have cooled for 5-10 minutes, transfer the pies from the muffin tins to a cooling rack. You can slide a butter knife between the pie and the tin to help lift them out.
- Top cooled pumpkin pies with whipped cream and a dash of cinnamon.whipped cream, ground cinnamon
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