These Mini Pumpkin Pies are cute little mini versions of a classic Fall/Thanksgiving favorite, packing all the flavor into a 2 bite dessert!
You’re going to want to try my Pumpkin Mousse, Mini Pumpkin Cheesecakes, and my No Bake Pumpkin Cream Pie, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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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 Brownie Bites, 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.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- 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. Got leftover pie crust? Make these Pie Crust Cookies!
Recommended Equipment/Tools
How to make Mini Pumpkin Pies
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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.
Kylee’s Notes
How to store:
Store in a covered container in the refrigerator for up to 5 days.
Substitutions/Additions
You can add 1/2 teaspoon of vanilla or almond extract to the pie filling.
Freezing instructions
Once cooled, you can store in a zip lock bag in the freezer for up to 3 months. Thaw, top with cream and serve.
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!
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Mini Pumpkin Pies
Recommended Equipment
Ingredients
- 2 pie crusts ((storebought, or make your own))
Filling
- 6 tablespoons white sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg (lightly beaten)
- 1 cup canned pumpkin (not pie mix)
- 3/4 cup evaporated milk
Directions
- Preheat oven to 425°F.
- Combine 6 tablespoons white sugar, 1 teaspoon pumpkin pie spice, 1 large egg, 1 cup canned pumpkin, and3/4 cup evaporated milk in a large bowl until well mixed.
- Using a 3 or 4 inch round cutter, cut circles of 2 pie crusts 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).
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in November of 2016. It was republished with updated photos in October of 2021.
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