Mini Pumpkin Pies are portable, mess-free, and easy to serve—no slicing or plating required. They’re just the right size for guests who want a taste of everything or prefer smaller portions. These mini pies also bake faster than full-sized pies, making them great for quick holiday baking. Plus, they’re freezer-friendly and look great on a dessert platter, making them perfect for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated pie crusts (or homemade pie dough)
Canned pumpkin puree
Sweetened condensed milk or evaporated milk
Brown sugar
Eggs
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Salt
Optional: Whipped cream for topping
Directions
Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
Roll out the pie dough and use a round cutter (about 3.5–4 inches) to cut out circles.
Gently press each dough circle into the muffin cups, forming mini pie shells. Chill while preparing the filling.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk (or evaporated milk), brown sugar, eggs, and spices until smooth.
Spoon the filling into each crust, filling about ¾ of the way full.
Bake for 20–25 minutes, or until the centers are set and a toothpick comes out clean.
Allow the pies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve with a dollop of whipped cream if desired.
Servings and timing
This recipe makes 12 mini pumpkin pies. Prep time: 20 minutes Bake time: 20–25 minutes Cooling time: 30 minutes Total time: Approximately 1 hour 15 minutes
Variations
Graham cracker crust: Use mini muffin liners and press in graham cracker crumbs mixed with butter for a crust alternative.
Mini tart pans: Make them slightly larger using mini tart pans for a more decorative edge.
Add maple syrup: Add 1–2 tablespoons of maple syrup to the filling for extra depth of flavor.
Dairy-free: Use coconut milk and dairy-free pie dough to make these suitable for lactose intolerance.
Pumpkin spice blend: Use a store-bought pumpkin spice mix instead of individual spices.
Storage/Reheating
Store mini pumpkin pies in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled pies in a single layer in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. To reheat, warm in a 300°F (150°C) oven for 10–12 minutes or microwave for 15–20 seconds.
FAQs
Can I use store-bought pie crust?
Yes, refrigerated pie crusts work great and save time. You can also use homemade if preferred.
What kind of milk should I use?
You can use sweetened condensed milk for extra richness or evaporated milk with a bit more sugar added.
Can I make these ahead of time?
Absolutely. These pies can be made a day or two in advance and stored in the fridge.
How do I know when they’re done?
The centers should be set and no longer jiggly. A toothpick inserted in the center should come out clean.
Can I use a mini muffin pan?
Yes, but reduce the baking time to about 12–15 minutes since the pies will be smaller.
Do these freeze well?
Yes, they freeze beautifully. Just be sure to cool them completely before freezing.
Can I make them gluten-free?
Yes, use a gluten-free pie dough or crust alternative, such as crushed gluten-free cookies or graham crackers.
Can I add toppings?
Whipped cream is classic, but you can also use caramel sauce, crushed pecans, or cinnamon sugar.
Can I use pumpkin pie filling?
You can, but reduce or skip the added sugar and spices since it’s already sweetened and spiced.
Do I need to blind-bake the crust?
No, blind baking isn’t necessary for mini pies since they bake evenly in the muffin tin.
Conclusion
Mini Pumpkin Pies are a delightful and convenient twist on a holiday favorite. With their rich, spiced filling and buttery crust, they deliver all the flavor of a classic pumpkin pie in a charming, bite-sized format. Whether you’re making them for a party, family dinner, or just to have a few treats on hand, these mini pies are sure to be a hit.
Mini Pumpkin Pies are individual-sized versions of the classic dessert, featuring a buttery crust and creamy, spiced pumpkin filling. Perfect for parties, dessert tables, or portion-controlled treats, they offer all the comforting flavors of traditional pumpkin pie in a bite-sized form.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:1 hour 15 minutes
Yield:12 mini pies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 refrigerated pie crusts (or homemade pie dough)
1 cup canned pumpkin puree
3/4 cup sweetened condensed milk or evaporated milk
1/4 cup brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
Optional: Whipped cream for topping
Instructions
Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin.
Roll out the pie crusts and cut into 3.5–4 inch rounds. Press each circle into the muffin cups to form mini pie shells. Chill while preparing filling.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Spoon the filling into each crust, filling each about 3/4 full.
Bake for 20–25 minutes, or until the centers are set and a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
Top with whipped cream if desired before serving.
Notes
Use store-bought pumpkin pie filling as a shortcut—reduce added sugar and spices accordingly.To make dairy-free, use coconut milk and dairy-free pie crust.Mini muffin tins can be used for smaller pies; reduce baking time to 12–15 minutes.Freeze cooled pies in a single layer and thaw overnight in the fridge before serving.Garnish with whipped cream, cinnamon sugar, or chopped pecans for extra flair.
