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Close-up of a mini pumpkin pie with whipped cream topping

Mini Pumpkin Pies

These Mini Pumpkin Pies are a perfectly portioned version of the classic Thanksgiving dessert! With a buttery, flaky crust and a smooth, spiced pumpkin filling, each bite is full of cozy fall flavor. Easy to make and bake, they’re ideal for parties, holiday gatherings, or whenever you want a sweet little taste of pumpkin pie!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 190 kcal

Ingredients
  

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

Instructions  

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.

Video

Notes

📝 Notes

  • Use refrigerated pie crusts or homemade dough for easy prep.
  • Fill mini muffin tins about three-quarters full to avoid overflow.
  • Use pure pumpkin purée, not pumpkin pie filling, for best flavor.
  • Mix filling until smooth to ensure creamy texture after baking.
  • Top with a small dollop of whipped cream before serving for a festive touch.
  • Add a pinch of nutmeg or allspice for extra autumn spice warmth.
  • Cool completely before removing from tins to prevent breaking.
  • Store in the refrigerator up to 4 days or freeze for up to 2 months.

🍽️ Nutrition Facts (Per Serving)

Calories: ~190 kcal  
Carbohydrates: 22 g  
Fiber: 2 g  
Sugars: 12 g  
Protein: 3 g  
Fat: 9 g  
Saturated Fat: 4 g  
Cholesterol: 35 mg  
Sodium: 160 mg  
Potassium: 130 mg  
Calcium: 60 mg  
Iron: 1 mg
Keyword Mini Pumpkin Pies