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Mini Pumpkin Pies
Mini pumpkin pies feature the same amazing flaky crust and creamy pumpkin filling as traditional pumpkin pie but are packed into a bite-size package.
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Mini pumpkin pies are the ultimate fall treat! Packed with plenty of pumpkin spice flavor, these must-try mini pies have the same amazing flaky crust and creamy pumpkin filling as traditional pumpkin pie but are packed into a bite-size package. Baked in a mini muffin pan, mini pumpkin pies are a fun and festive fall dessert.
Looking for even more cozy, pumpkin-flavored desserts? Some of our other favorite pumpkin dessert recipes include Pumpkin Bars, Pumpkin Cookies with Cream Cheese Frosting, and Pumpkin Roll Cake.
Mini Pumpkin Pies Ingredients
You will need:
- 1½ unbaked pie crust 3 rolls/crusts, room temperature
- 15 ounces pure pumpkin puree
- 12 ounces evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- spray whipped cream for topping, optional
PRO TIP: Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling.
Substitutions and Additions
PIE CRUST: You can also substitute a homemade pie crust recipe for these easy mini pumpkin pies.
PUMPKIN PIE SPICE: You can mix up your own spice mix instead of using pumpkin pie spice in this easy recipe. In a small bowl, combine 3 tablespoons of ground cinnamon, 4 teaspoons of ground ginger, 3 teaspoons of ground nutmeg, 1 teaspoon of ground cloves, and 1 teaspoon of ground allspice.
How to Make Mini Pumpkin Pies
PRO TIP: The pie crusts should be set out at room temperature for about 30 minutes before working with them so that they do not crack when unrolling.
STEP ONE: Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
STEP TWO: Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds from the crust as possible. Gather the leftover scraps and re-roll, then continue cutting rounds until you have used as much of the crust as possible.
PRO TIP: There is enough filling made from one can of pumpkin and one can of evaporated milk to make about 54 mini pies. Each crust will make about 18 mini pies.
STEP THREE: Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If you are reusing the same muffin tin for multiple batches, simply set aside the extra crust rounds and lightly cover them with plastic wrap so they don’t dry out.
STEP FOUR: Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.
STEP FIVE: Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.
STEP SIX: Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.
PRO TIP: Pies will come out of the oven slightly puffed and will flatten out as they cool.
STEP SEVEN: Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.
STEP EIGHT: Top completely cooled mini pies with a squirt of whipped cream just before serving.
How to Serve Mini Pumpkin Pies
There’s no better way to celebrate fall than with plenty of pumpkin-flavored desserts. These individual pumpkin pies are perfect for all those who love pumpkin pie, but they let everyone have their very own individual pies. Make a batch of these mini pumpkin pies for a fall party, or get-together, or even serve them at Thanksgiving instead of a traditional pie. Add a little whipped cream on top or even a scoop of vanilla ice cream on the side, and you’ll have a huge hit.
Storage
IN THE FRIDGE: Keep this delicious pumpkin dessert chilled in the refrigerator for up to five days.
IN THE FREEZER: Store your mini pumpkin pies in the freezer for up to 1 month.
Mini pumpkin pies are the perfect individual-sized version of a traditional pumpkin pie, featuring a flaky crust brimming with creamy pumpkin filling. With quicker baking and cooling times, there’s no denying that mini pumpkin pies are a must-make dessert. Literally as easy as pie, make your fall dessert menu even tastier when you add these easy-to-make mini pumpkin pies
FREQUENTLY ASKED QUESTIONS
Can I use homemade pumpkin puree?
If you want to use fresh puree, you can certainly use it in place of store-bought in this mini pumpkin pie recipe.
Can I freeze these little pies?
These homemade pumpkin mini pies will freeze well, just like a regular-sized pumpkin pie does. Wrap well and freeze for up to three months.
Can I make my own pie crust instead of using pre-made pie crusts?
For the delicious crust, either store-bought or homemade pie crusts would be perfect.
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Mini Pumpkin Pies
Mini pumpkin pies feature the same amazing flaky crust and creamy pumpkin filling as traditional pumpkin pie but are packed into a bite-size package.
Ingredients
- 1½ unbaked pie crust 3 rolls/crusts room temperature
- 15 ounces pure pumpkin puree
- 12 ounces evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- spray whipped cream for topping optional
Instructions
- Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
- Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds from the crust as possible. Gather the leftover scraps and re-roll, then continue cutting rounds until you have used as much of the crust as possible.
- Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If you are reusing the same muffin tin for multiple batches, simply set aside the extra crust rounds and lightly cover them with plastic wrap so they don’t dry out.
- Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.
- Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.
- Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.
- Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.
- Top completely cooled mini pies with a squirt of whipped cream just before serving.
Notes
Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling.
The pie crusts should be set out at room temperature about 30 minutes before working with them so that they do not crack when unrolling.
There is enough filling made from one can of pumpkin and one can of evaporated milk to make about 54 mini pies. Each crust will make about 18 mini pies.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.
Pies will come out of the oven slightly puffed and will flatten out as they cool.
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