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Cute little mini versions of a classic Fall/Thanksgiving favorite, these Mini Pumpkin Pies pack all the flavor into a 2 bite dessert!
Happy Thanksgiving Week! I know this is a busy week for all of us, and in fact – I’m currently on vacation in San Diego. So, I’m resharing this post with you, that I made a few years ago (hence the questionable quality pictures).
Have a great Thanksgiving!
Let’s talk about PIE. I love pumpkin pie, but for me – it’s all about the crust. I like there to be a good amount of crust vs a lot of filling. Making mini pumpkin pies allows a MUCH better filling to crust ratio, so I think I’ll make them this way forever and ever. Amen. Good talk.Cute little mini versions of a classic Fall/Thanksgiving favorite, these Mini Pumpkin Pies pack all the flavor into a 2 bite dessert! #pumpkinpie #fall #dessert #kyleecooks #recipe
This recipe will make 24 minis (I cut a deep dish pie filling recipe in half). You could keep the filling (double this one) and also make a regular sized pie as well as the minis. Or, make 48 minis and scarf a bunch of them when no one is looking.
Confused yet? Me too…
I use a store bought pie crust for this, because with all the cooking and baking being down over the next month or so… I need a short cut. You can over-achieve and make your own, though!
Looking for more desserts? Of course you are! (I got you covered)
Mini Pumpkin Pies
Packing a bunch of flavor into a small bite sized pie, you get all the buttery, sugary, nutty deliciousness… and then you get to have a few more!Print Pin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!
- 2 pie crusts (storebought, or make your own)
- 6 Tbs sugar
- 1 tsp pumpkin pie spice
- 1 large egg lightly beaten
- 7.5 oz canned pumpkin not pie mix
- 6 oz evaporated milk
- Preheat oven to 425 degrees F.
- Combine all filling ingredients in a large bowl until well mixed.
- Using a 3 or 4 inch round cutter, cut circles of dough out and put them in a mini muffin or tart pan. Press lightly to fit the pan.
- Pour filling into each cup (leave a bit of space, they will puff up a little).
- Bake for 5 minutes at 425, then reduce oven temp to 350, and bake for a further 10 minutes or until knife inserted near center comes out clean.
- Cool, and serve. (Whipped cream would be great, but I decorated with a simple dusting of powdered sugar).
Calories: 85kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 54mg | Sugar: 3g | Vitamin A: 2860IU | Vitamin C: 0.7mg | Calcium: 9mg | Iron: 0.7mg