Mini pumpkin pies are not only adorable but also practical. They’re easy to serve, fun to eat, and great for portion control. Whether you’re entertaining guests or craving a seasonal dessert, these mini pies offer the same rich flavor and satisfying texture as traditional pumpkin pie in a convenient handheld form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pre-made pie crusts or homemade pie dough
Canned pumpkin puree
Sweetened condensed milk
Large eggs
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Salt
Whipped cream (optional, for topping)
Directions
Preheat your oven to 350°F (175°C).
Roll out the pie crust and cut out circles using a cookie cutter or glass to fit into muffin tin cups.
Press each dough circle into a greased muffin tin to form mini crusts.
In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, spices, and salt. Mix until smooth.
Fill each crust with the pumpkin mixture, leaving a little space at the top.
Bake for 25–30 minutes or until the centers are set and a toothpick inserted comes out clean.
Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Top with whipped cream before serving, if desired.
Servings and timing
This recipe yields about 12 mini pumpkin pies. Prep time: 15 minutes Cook time: 25–30 minutes Total time: 40–45 minutes
Variations
Crustless option: Pour the filling directly into greased muffin tins for a gluten-free version.
Graham cracker crust: Swap pie dough for a graham cracker crumb crust for a different texture.
Maple flavor: Add a splash of maple syrup to the filling for a deeper sweetness.
Mini tart pans: Use mini tart pans instead of muffin tins for a more elegant presentation.
Vegan version: Use dairy-free condensed milk and egg replacer to make them vegan-friendly.
Storage/Reheating
Store mini pumpkin pies in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated 300°F (150°C) oven for 5–7 minutes, or microwave for 15–20 seconds. They can also be frozen for up to 2 months. Thaw overnight in the fridge before serving or reheating.
FAQs
How do I prevent the crust from getting soggy?
Blind baking the crusts for 5 minutes before adding the filling can help prevent sogginess.
Can I use pumpkin pie filling instead of puree?
Yes, but omit the added spices and sweetened condensed milk, as pumpkin pie filling is already seasoned and sweetened.
Can I make these ahead of time?
Absolutely. You can make them up to 2 days in advance and store in the fridge until serving.
Can I freeze mini pumpkin pies?
Yes, they freeze well. Wrap them individually and store in an airtight container for up to 2 months.
What size cutter should I use for the crust?
A 3.5 to 4-inch round cutter works best for standard muffin tins.
How do I know when the mini pies are done?
They’re done when the filling is set and no longer jiggles in the center. A toothpick inserted should come out clean.
Can I use a different type of milk?
Evaporated milk can be used instead of sweetened condensed milk, but you’ll need to add sugar to taste.
Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s pureed well and drained to remove excess moisture.
Do I need to grease the muffin tin?
Yes, lightly grease the muffin tin to ensure easy removal of the mini pies.
Can I make this recipe gluten-free?
Yes, use a gluten-free pie crust or go crustless for a gluten-free version.
Conclusion
Mini pumpkin pies are a delightful twist on a classic favorite. With their rich, spiced filling and convenient size, they’re sure to become a seasonal staple in your home. Perfect for sharing and easy to prepare, these little treats deliver big flavor in every bite.
These mini pumpkin pies are a bite-sized version of the classic dessert, featuring a buttery crust and creamy, spiced pumpkin filling. Perfect for parties, holidays, or a quick seasonal treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:25–30 minutes
Total Time:40–45 minutes
Yield:12 mini pies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 pre-made pie crusts or homemade pie dough
1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
Whipped cream (optional, for topping)
Instructions
Preheat oven to 350°F (175°C).
Roll out the pie crusts and cut out 3.5 to 4-inch circles to fit standard muffin tin cups.
Grease the muffin tin and press each dough circle into the cups to form mini crusts.
In a bowl, mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Fill each crust with the pumpkin mixture, leaving a little space at the top.
Bake for 25–30 minutes or until centers are set and a toothpick inserted comes out clean.
Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Top with whipped cream before serving, if desired.
Notes
Blind bake crusts for 5 minutes to avoid sogginess.Use graham cracker crust for a different flavor.Add maple syrup to the filling for extra depth.Store in the fridge up to 4 days or freeze for 2 months.Use a 3.5 to 4-inch cutter for best fit in muffin tins.
