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It doesn't get better than this simple creamy mini pumpkin pies recipe! This easy version includes a homemade crust and is perfect for intimate get-togethers.
I love pumpkin pie, especially homemade. And so do my kids. And if you make the pumpkin puree from scratch? Heaven.
But on some days, I find a full slice of cake or pie a bit too much, which makes these two-bite mini pumpkin pies a perfect treat. They’re just right for those who want dessert without committing to a whole plate.
A buttery crust filled with silky pumpkin custard and topped with whipped cream—what’s not to love? These have everything that makes a classic pumpkin pie special, just in a more manageable size.
The reason I love this recipe is that it uses storebought pie dough. It makes it so easy to make, and you don't have to faff around with making your own crust. Buy a good, locally made dough and you're all set.
The second reason I absolutely adore this recipe is that you need no special equipment, and there's no need to shape a large pie. You just roll out the big crust, and then use a cookie cutter and a muffin pan to bake these cuties.
If you want to make these extra pretty, get some pumpkin pie top cutters and go to town on crafting these. My kids love getting in on the fun and helping me make these!
These miniature pumpkin pies take about 40 minutes from start to finish and work beautifully for fall parties, holiday buffets, or anytime dessert should be easy to serve without extra slicing or dishes.
I started making these when friends would ask for "just a small piece" of pumpkin pie at Thanksgiving. Now, they’ve become my signature fall dessert. Everyone enjoys having their own perfect portion, and there’s something festive about seeing a platter of these little pies lined up like edible jewels.
Ingredients
- Refrigerated pie crust- serves as the base for the pie, giving a flaky and buttery texture.
- Pumpkin puree- the main filling ingredient. I love making my pumpkin pie puree from scratch from small sugar pie pumpkins, which gives my miniature pumpkin pies a beautiful yellow hue.
- Sweetened condensed milk- adds sweetness and creaminess to the filling.
- Eggs- act as a binding agent, helping to set the filling as it bakes.
- Ground cinnamon- provides a warm, aromatic flavor.
- Ground ginger- adds a hint of spice.
- Ground nutmeg- contributes a slightly sweet and nutty flavor.
- Salt- enhances the sweetness and balances the flavors in the pie.
- Whipped cream for topping- optional, but adds a light and creamy finish to the pie when served.
- Toasted pumpkin seeds - optional, but makes for a gorgeous topping when sprinkled on top of the whipped cream.
See the recipe card for exact quantities.
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03/21/2025 04:01 am GMT
Step-by-step Instructions
These mini pumpkin pies are perfect for fall gatherings or as a delicious treat any time of year. With a simple crust and a creamy pumpkin filling, they are easy to make and your guests will love them.
Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that the oven is at the right temperature when you are ready to bake the mini pumpkin pies.
Prepare the Pie Crusts
Unroll the refrigerated pie crusts on a clean surface. Using a round cutter or a glass, cut the dough into 3-inch circles. You should aim to get enough circles to fit into each cup of the muffin tin. If you have excess dough, you can reroll it to make more circles.
Press the Dough into Muffin Tins
Take the 3-inch dough circles and gently press them into the greased muffin tins. Make sure to push the dough down into the bottom and up the sides of each cup to form a small crust. This will hold the pumpkin filling once it is added.
Mix the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Use a whisk or a hand mixer to mix the ingredients until the mixture is smooth and well combined. This will be the filling for your mini pies.
Fill Each Crust
Once the filling is ready, carefully pour or spoon the pumpkin mixture into each of the prepared pie crusts. Fill them until they are about three-quarters full to allow for some expansion as they bake.
Bake the Mini Pies
Place the muffin tin in the preheated oven and bake for 20-25 minutes. The mini pumpkin pies are done when the filling is set and no longer jiggles in the center. Keep an eye on them towards the end of the baking time to prevent overcooking.
Cool in the Pan
After baking, remove the muffin tin from the oven and let it cool for about 5 minutes. This cooling time allows the pies to firm up slightly, making them easier to handle.
Remove and Cool Completely
Carefully remove the mini pumpkin pies from the muffin tin. You can use a small knife to gently loosen the edges if needed. Transfer the pies to a wire rack to cool completely. This step is important to prevent the crust from becoming soggy.
Serve with Whipped Cream
Once the mini pumpkin pies have cooled, you can top them with whipped cream before serving, if desired. This adds a nice finishing touch and enhances the flavor. Enjoy your mini pumpkin pies!
Storage
To store the mini pumpkin pies, allow them to cool to room temperature after baking. Once cooled, transfer the pies to an airtight container or cover them with plastic wrap. For optimal freshness, refrigerate the mini pumpkin pies for up to 3 days. To reheat, place the pies in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also use a microwave, heating in 30-second intervals until warm. Enjoy your mini pumpkin pies!
Top Tips
Use a high-quality pumpkin puree: For the best flavor, opt for a high-quality pumpkin puree, preferably 100% pure pumpkin. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your pies.
Chill the pie crust: If you're using homemade pie crust, chilling it in the refrigerator for about 30 minutes before rolling out can help prevent it from shrinking during baking. This will give you a better texture and shape for your mini pies.
Check for doneness: To ensure the filling is set, gently jiggle the muffin tin. The filling should be firm and not jiggle excessively. If it still looks wet in the center, give it a few more minutes in the oven.
The Forest is Full of Mocktails
A well-chosen drink can round out the flavors of mini pumpkin pies, bringing balance without overshadowing their spiced filling. A pumpkin pie martini mocktail carries the same cozy spices in a smooth, creamy sip, making it a natural match. For those who prefer a coffee-forward pairing, a pumpkin spice latte or a pumpkin spice cold brew brings a rich depth, whether served hot or chilled.
For something lighter, a pumpkin spice smoothie keeps the seasonal theme going while adding a refreshing creaminess. A 3-ingredient coffee mocktail is a crisp, bold choice for those who like a bit of contrast with their dessert. If nutty flavors sound appealing, the toasted almond mocktail blends almond and coffee notes into a smooth, slightly sweet drink that pairs nicely with the spices in the pies.
What to Serve with Mini Pumpkin Pies
Mini pumpkin pies pair well with snacks and drinks that highlight their spiced filling and flaky crust. A honey crisp apple and cheese appetizer brings a crisp, sweet contrast, while cinnamon-kissed labaneh and apple crackers add a creamy, tangy balance. For a bit of crunch, cornflake brittle is a great choice, and gingerbread loaf casserole keeps the cozy flavors going.For even more fall-inspired bites, pumpkin spice muffins or pumpkin spice banana bread add extra warmth to the table, while spiced and chewy pumpkin spice cookies and pumpkin spice bars with cranberries and glaze bring sweetness with a hint of tartness.
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Mini Pumpkin Pies
Course: Dessert
Cuisine: American
Keyword: mini pumpkin pie, pumpkin pie
Prep Time:20 minutes minutes
Servings:24 servings
Calories: 71kcal
Here's a simple creamy mini pumpkin pies recipe! This easy version includes a homemade crust and is perfect for intimate get-togethers.
Print RecipeLet me know what you think!
Equipment
Oven
Muffin Tin
Ingredients
- 2 packages refrigerated pie crust
- 1 can 15 oz pumpkin puree
- 1 can 14 oz sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Whipped cream for topping optional
Instructions
Preheat oven to 375°F (190°C).
Unroll pie crusts and cut into 3-inch circles.
Press dough circles into greased muffin tins.
Mix pumpkin, condensed milk, eggs, spices, and salt until smooth.
Fill each crust with pumpkin mixture.
Bake for 20-25 minutes until filling is set.
Cool in pan for 5 minutes.
Remove pies and cool completely on wire rack.
Top with whipped cream before serving, if desired.
Expert Notes
Makes about 24 mini pies. Adjust spices to taste.
Nutrition
Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg
Oven
Muffin Tin
