Mini Pumpkin Pies
This post may contain affiliate links, read our disclosure policy.
My Mini Pumpkin Pies have all the flavor of the pumpkin pie that’s been passed down in my family, with no slicing required. Each one is a single serving with a flaky crust and a creamy, spiced filling. With just six ingredients and a muffin pan, they’re easy to make and even easier to serve.
My Easy Mini Pumpkin Pies Recipe
I made these mini pumpkin pies because during the holidays, it’s hard to be the one who has to cut and serve a pie for everyone after dinner.
These mini pies require no cutting. Just quick serving. They taste just as good as the full-size pie, and the bite-size portions are perfect for guests who only want a taste of pie because they’ve already had enough food at Thanksgiving or Christmas dinner.
For more delicious pumpkin recipes, check out my Pumpkin Pie Dessert Bars, Pumpkin Bread, Pumpkin Cheesecake Brownies, Pumpkin Muffins, and Pumpkin Dip.
What Sets My Mini Pumpkin Pies Apart
- Family pumpkin pie filling – the same smooth, spiced filling from my family’s pumpkin pie, so you get the flavor everyone already loves.
- No cutting or clean slices – each pie is its own serving, so you can skip the knife and the messy first slice.
- Muffin pan baking – a standard muffin pan gives you 12 evenly sized pies that bake at the same time and lift out easily.
Mini Pumpkin Pies Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Refrigerated pie crusts – a shortcut that saves time and gives you a flaky crust without making dough from scratch.
- Pumpkin puree – the base of the filling. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Sweetened condensed milk – adds sweetness and a rich, creamy texture to the filling.
- Large eggs – help the filling set so the pies hold their shape when you serve them.
- Pumpkin pie spice – gives the pies that warm, cozy fall flavor.
- Vanilla extract – rounds out the spices and adds a little extra depth.
- Whipped cream – optional, but it’s the classic topping for pumpkin pie.
Substitutions or Variations
- No pumpkin pie spice? Mix your own with cinnamon, ginger, nutmeg, and cloves. (Here is my homemade pumpkin pie spice recipe.)
- Prefer homemade crust? Use your favorite pie dough recipe and cut it the same way.
- No round cookie cutter? Use a small bowl or wide glass that’s about 3 1/2 inches across and trace around it with a knife.
- Want extra crunch? Sprinkle chopped pecans on top of the whipped cream.
How to Make Mini Pumpkin Pies
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat the oven and lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
- Unroll the pie crusts on a lightly floured surface. Cut circles from the dough with a 3 1/2-inch round cookie cutter, re-rolling the scraps as needed.
- Press one crust circle into each muffin cup, gently shaping the dough along the bottom and up the sides.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Divide the pumpkin mixture evenly among the prepared pie crusts, filling each one nearly to the top.
- Bake until the crust is lightly golden and the filling is set around the edges with just a slight jiggle in the center.
- Let the pies cool in the pan for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Refrigerate until ready to serve. Top with whipped cream, if desired.
- Use pumpkin puree – pumpkin pie filling is already sweetened and spiced, which throws off the balance of this recipe.
- Re-roll scraps gently – press the scraps together and roll once so the crust stays tender.
- Don’t overfill – fill each cup nearly to the top, but leave a little room so the filling doesn’t spill over while baking.
- Look for a slight jiggle – the centers should wobble just a little when you pull the pan from the oven. They’ll finish setting as they cool.
- Cool completely before chilling – this keeps the crusts from getting soggy.
- Add whipped cream right before serving – it stays fluffy and looks fresh on the table.
What to Serve with Mini Pumpkin Pies
These mini pumpkin pies fit right in on a holiday dessert table next to my apple crumble pie and the best pumpkin pie. They’re also great with a hot cup of coffee after dinner.
Mini Pumpkin Pies FAQs
Can I make mini pumpkin pies ahead of time?
Yes! They’re a great make-ahead dessert. Bake them up to two days before you need them, keep them in the refrigerator, and add the whipped cream when it’s time to serve.
How do I know when the mini pumpkin pies are done?
The crust should be lightly golden, and the filling should be set around the edges with a slight jiggle in the center. The pies will continue to set as they cool.
Can I use pumpkin pie filling instead of pumpkin puree?
No, this recipe is made with pumpkin puree. Pumpkin pie filling already has sugar and spices added, and it will change the flavor and texture.
Do I have to use a cookie cutter?
It makes the circles even and easy, but a small bowl or wide glass that’s about 3 1/2 inches across works too.
Can I make these in a mini muffin pan?
This recipe is written for a standard 12-cup muffin pan. Mini muffin pans would need a smaller cutter and a shorter bake time, so I recommend sticking with the standard size for the best results.
Storage Instructions
- Room temperature – Because of the eggs and milk in the filling, don’t leave the pies out for more than 2 hours.
- Refrigerate – Store the cooled pies in an airtight container in the refrigerator for up to 4 days. Add whipped cream just before serving.
- Freeze – These freeze well without the whipped cream. Freeze the cooled pies in a single layer, then transfer to a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.
- Reheat – To serve them warm, reheat the chilled pies on a baking sheet in a 325° F oven for about 10 minutes, then top with whipped cream just before serving.
Pin this recipe to find it later
Mini Pumpkin Pies
Equipment
- 1 12-cup muffin pan
Ingredients
- 14.1 ounces refrigerated pie crusts 2 crusts
- 15 ounces pumpkin puree 1 can
- 14 ounces sweetened condensed milk 1 can
- 2 large eggs
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375° F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
- Unroll the pie crusts on a lightly floured surface. Using a 3 1/2-inch round cookie cutter, cut circles from the dough, re-rolling the scraps as needed.14.1 ounces refrigerated pie crusts
- Press one crust circle into each muffin cup, gently shaping the dough along the bottom and up the sides.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 large eggs, 1 Tablespoon pumpkin pie spice, 1 teaspoon vanilla extract
- Divide the pumpkin mixture evenly among the prepared pie crusts, filling each nearly to the top.
- Bake for 25 to 30 minutes, or until the crust is lightly golden and the filling is set around the edges with just a slight jiggle in the center.
- Let the mini pumpkin pies cool in the pan for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Refrigerate until ready to serve. Top with whipped cream, if desired.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
