Mini Pumpkin Pies

Mini pumpkin pies are everything you love about classic pumpkin pie, just smaller. They’re creamy, sweet, and perfect for fall gatherings or Thanksgiving Dessert tables. You don’t need fancy tools or special skills just a muffin pan and simple ingredients.

These mini pies are great when you want something easy to serve. No slicing or messy plates. Everyone gets their own little pie.

Mini Pumpkin Pies 

Why You’ll Love Mini Pumpkin Pies

Mini pumpkin pies give you all the flavor of a full pie with half the effort. They bake faster, cool faster, and serve easier. Each pie is the perfect bite creamy inside, crisp outside.

You can make them for Thanksgiving, Christmas, or any fall get-together. They look pretty on a dessert tray and are easy to grab and eat.

And cleanup? Minimal. No need to slice or dirty extra dishes.

If you love pumpkin desserts, you’ll also like trying Pumpkin Roll Cake, Pumpkin Bread, or Easy Pumpkin Spice Cheesecake Bars Recipe.

Ingredients You’ll Need for Mini Pumpkin Pies

Here’s what you’ll need to make about 12–18 mini pies.

For the filling:

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup sugar (white or brown)
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 large egg
• ⅔ cup evaporated milk

For the crust:

• 1 package of refrigerated pie crusts (or homemade if you prefer)
• A little flour for rolling

Optional toppings:

• Whipped cream
• Cinnamon sprinkle
• Caramel drizzle

Use pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices, so it can throw off the recipe. Evaporated milk makes the texture creamy and rich.

If you want to make them dairy-free, use coconut milk instead. And if you’re short on time, store-bought crust works fine.

How to Make Mini Pumpkin Pies

These pies come together fast. You’ll only need about 30–40 minutes total.

1. Prepare your pan and crust

• Preheat your oven to 350°F (175°C).
• Unroll your pie crusts on a lightly floured surface.
• Use a round cookie cutter or a glass (about 3 inches wide) to cut out circles.
• Press each circle into the cups of a mini muffin tin or tart pan.

2. Make the pumpkin filling

• In a bowl, whisk together pumpkin puree, sugar, spices, vanilla, and egg.
• Slowly whisk in evaporated milk until smooth.
• The filling should look creamy but not watery.

3. Fill and bake

• Pour about 1 tablespoon of filling into each crust.
• Don’t overfill—the filling expands slightly as it bakes.
• Bake for 20–25 minutes, until the edges are set and the centers still jiggle a little.

4. Cool completely

• Let the pies cool in the pan for 10 minutes.
• Then move them to a wire rack to cool fully.
• Cooling helps the filling firm up and prevents cracks.

When you take that first bite, you’ll get flaky crust and smooth, spiced filling in perfect balance.

How to Store Mini Pumpkin Pies

You can make these pies ahead, which makes them great for parties and holidays.

Refrigerate:

• Keep them covered in an airtight container.
• Store in the fridge for up to 4 days.

Freeze:

• Place cooled pies on a tray and freeze for 1–2 hours.
• Once solid, transfer them to a freezer-safe bag.
• They’ll last up to 2 months.
• Thaw in the fridge overnight before serving.

Reheat (optional):
Warm in a 300°F oven for 5–10 minutes if you want them slightly warm.

These store just as well as a full pie but take less space and time to reheat.

Variations and Flavor Ideas

You can easily switch up this recipe with different crusts or toppings.

Try these versions:

• Gingersnap crust: Crush 1 cup of gingersnap cookies with 3 tablespoons melted butter. Press into the pan instead of pie crust.
• Graham cracker crust: Use graham crumbs for a lighter, sweeter flavor.
• Maple twist: Add 1 tablespoon of maple syrup to the filling for a rich flavor.
• Chocolate drizzle: Drizzle melted chocolate on top before serving.
• Mini pecan pumpkin pies: Add chopped pecans to the filling or sprinkle on top.

Small changes can make each batch taste unique.

Common Mistakes to Avoid

Even simple recipes can go wrong if you miss small details. Here’s how to avoid issues.

1. Overfilling the crust
Too much filling causes overflow and soggy bottoms. Fill just below the edge.

2. Overbaking
When the centers no longer jiggle, they’re done. Overbaking causes cracks.

3. Removing too soon
Let them cool in the pan for 10 minutes first. Removing early can break the crust.

4. Using pumpkin pie filling instead of puree
Pumpkin pie filling is already sweetened and spiced, so it’ll make your pies overly sweet.

Keep these in mind for perfect results every time.

Serving Tips

Mini pumpkin pies are great for serving at family dinners, buffets, or potlucks.

Simple ideas:

• Add a dollop of whipped cream and a sprinkle of cinnamon.
• Top with caramel sauce or crushed pecans.
• Serve chilled or at room temperature.

They look nice on a dessert board with mini cheesecakes, cookies, or brownies. If you’re serving at a big event, bake them a day early and keep them refrigerated until ready.

FAQs About Mini Pumpkin Pies

Can I make these without crust?
Yes. You can pour the filling directly into greased muffin cups and bake. The result is more like a crustless pumpkin custard.

Can I use fresh pumpkin?
Yes, but make sure to cook and mash it well. Then strain out excess water before using.

How long do mini pumpkin pies last in the fridge?
They stay fresh for up to 4 days in a sealed container.

Can I make them gluten-free?
Use gluten-free pie crust or a nut-based crust. The filling is naturally gluten-free.

Can I double the recipe?
Yes. You can easily double everything and bake in batches.

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Tips for Success

• Use a 3-inch cookie cutter for crust circles — it fits a mini muffin pan well.
• Whisk the filling well so no lumps remain.
• Let the pies cool completely before topping or storing.
• If you’re short on pie crust, reroll the scraps and cut more circles.
• For a more rustic look, don’t stress about perfect edges. They’ll puff slightly while baking.

Small details like these make your mini pumpkin pies look and taste professional.

Conclusion

Mini pumpkin pies are easy, quick, and always a crowd-pleaser. You don’t need fancy ingredients or equipmentjust basic baking tools and simple steps.

Try making a batch for your next fall dinner. The sweet, spiced aroma will fill your kitchen, and your guests will love having their own little pie.

Print the recipe, save it to Pinterest, or share it with friends who love pumpkin desserts.