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!
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. Jump to the recipe card if you wish!
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!
Why you’ll love this
- They are really easy to make.
- Just a few ingredients. Check your pantry, you probably already have them all!
- Delicious!
If you love mini desserts (and who doesn’t?!) you’ll love Mini Brownie Bites, Mini Lemon Meringue Pies, or these Mini Pecan Pies!
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.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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!
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat oven to 425°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°F, 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 recipes to love
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
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
Instructions
- 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).
Notes
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Nutrition
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.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in November of 2016. It was republished with updated photos in October of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Have a great vacation, the weather here is perfect right now…assuming you missed yesterday’s storm.
Actually, Kate… we got here Saturday. We kind of enjoyed the storm. Much different to Phoenix!!
This looks like an awesome recipe to make with kids! Going to pin and share!