Mini Pumpkin Pies

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These Mini Pumpkin Pies are cute little mini versions of a classic Fall/Thanksgiving favorite, packing all the flavor into a 2 bite dessert!

Step by step photos and instructions below!

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.

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!

If you love mini desserts (and who doesn’t?!) you’ll love Mini Lemon Meringue Pies, or these Mini Pecan Pies!

Why you’ll love this recipe:

• They are really easy to make.
• Just a few ingredients. Check your pantry, you probably already have them all!
• Delicious!

How to serve Pumpkin Pie

Serve these little lovelies at room temperature with a big dollop of whipped cream on top, or with a small scoop of vanilla ice cream. Sprinkle with a little cinnamon, nutmeg or pumpkin pie spice.

I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

• Sugar. Plain white sugar.
• Pumpkin Pie Spice. This is a blend of cinnamon, ginger, nutmeg, cloves and allspice. Grab it from the store, or make your own!
• Egg. I use large eggs for baking recipes!
• Pureed Pumpkin. This is plain pumpkin puree, not pumpkin pie filling.
• Evaporated Milk. This comes in a can, in the baking aisle.
• Pie Crust. I use store-bought, most of the time.

Recommended Equipment/Tools

• Cookie Cutter (3 inch diameter)
• Whisk
• Large Bowl
• Mini Muffin Pan

How to make Mini Pumpkin Pies

Get prepped

Preheat oven to 425 degrees F.

Make the filling

Combine all filling ingredients in a large bowl until well mixed.

Cut the dough into circles.

Using a 3 or 4 inch round cutter, cut circles of pie dough out and put them in a mini muffin pan or tart pan. Press lightly to fit the pan.

Fill the pie crusts and bake

Pour filling into each muffin cup (leave a bit of space, they will puff up a little).

Bake for 5 minutes at 425 F, then reduce oven temp to 350, and bake for a further 10 minutes or until knife inserted near center comes out clean. Oven temperatures vary, so your bake time could be 15 minutes, but up to 20.

Cool

Cool completely on a wire rack, and serve with whipped cream and a little cinnamon, nutmeg or pumpkin pie spice.

More Pumpkin Recipes?

• Pumpkin Pancakes. These pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
• Pumpkin Waffles. Using just 2 bowls! With warm spices and yummy pumpkin, they’re a must-make!
• Pumpkin Smoothie. Loaded with the warm spices of a pumpkin pie, the yummy flavor of pumpkin (apple and banana), and tastes like heaven in a glass.
• Pumpkin Muffins. Moist and delicious pumpkin muffins, studded with white chocolate chips, and drizzled with white chocolate. The yummiest Fall treat!
• Pumpkin Martini. Get your pumpkin martini on! This boozy Fall drink that tastes like pie will be a favorite this season!
• Pumpkin Spice Latte Recipe. Grab this easy recipe for how to make a Pumpkin Spice Latte at home and skip the line at your local coffee shop! Hello, Fall!

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Update: This recipe was originally published in November of 2016. It was republished with updated photos in October of 2021.