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Personal Mini Pumpkin Pies Recipe

Get ready to impress your family and friends with these adorable mini pumpkin pies that pack all the deliciousness of a classic pumpkin pie into a single bite! These little pies are perfect for Thanksgiving dinner, holiday parties, or any time of year when youโ€™re craving that warm, spiced pumpkin flavor. Whether youโ€™re serving them at a dessert table or as an individual treat, theyโ€™re sure to be a hit.

Miniature pumpkin pies.

These tasty little pies are surprisingly easy to make, especially since you can use a store-bought crust. (If you like to use store-bought crusts, you should check out the recipe for Pecan Pie. You can use also substitute them in my recipes for Chicken Pot Pie or Banana Cream Pie.)

Ingredients

For these sweet treats, you need the following ingredients:

  • 15-ounce package ready-to-bake pie crusts: A great time-saver that you can find in the baking aisle of your local grocery store. If you prefer, you can also use homemade pie crust for that extra flaky crust.
  • 15-ounce can of pumpkin puree: Be sure to use canned pumpkin puree, not pumpkin pie filling. 
  • 12 ounces of evaporated milk: Adds richness and creaminess to the pumpkin filling.
  • ยพ cup brown sugar: You can use either light brown sugar or dark brown sugar depending on your preference.
  • 2 large eggs: These help set the filling and give it a silky texture.
  • 1 teaspoon ground cinnamon, ยฝ teaspoon ground nutmeg, ยผ teaspoon ground cloves: These spices create your own pumpkin spice blend, giving the pies that traditional pumpkin pie flavor.

How To Make Mini Pumpkin Pies

Prepare the Pie Crust: Preheat your oven to 425ยฐF. Roll out the pie dough on a lightly floured work surface. Using a round cookie cutter or the lid of a wide-mouth jar, cut out circles of dough. You should get about 21 circles. Press each circle into the well of a mini muffin pan thatโ€™s been sprayed with nonstick cooking spray.

Pie crusts being cut with a Mason jar lid.

Make the Filling: In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and spices. Mix until smooth, either by hand or using a food processor.

Fill the Pie Shells: Carefully spoon the pumpkin filling into the prepared mini pie shells, filling each about ยพ full.

Bake the Pies: Place the muffin tin on a baking sheet and bake the mini pies at 425ยฐF for 10 minutes. Then, reduce the temperature to 350ยฐF and continue baking for 10-12 minutes until the filling is just set and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the pies cool on a wire rack for 10-15 minutes before removing them from the pan. Top with a dollop of whipped cream and a sprinkle of cinnamon, if desired. These little pies are best served at room temperature.

Tips

  • Flaky Crust: To ensure a flaky pie crust, keep your dough cold and handle it as little as possible.
  • Use a Rolling Pin: If you have leftover pie crust pieces, knead them together gently and re-roll to get a few more pie circles.
  • Baking in Advance: You can make these mini pumpkin pies up to 2 days in advance. Just store them in an airtight container in the refrigerator.

Substitutions

  • Mini Graham Cracker Crusts: Swap out the pie crust for mini graham cracker crusts for a different twist.
  • Coconut Cream: For a dairy-free option, replace the evaporated milk with coconut cream.
  • Pumpkin Pie Spice: If you donโ€™t have all the spices on hand, use a pumpkin pie spice blend instead.

Variations

  • Mini Pecan Pies: Try this same recipe with a pecan filling for mini pecan pies.
  • Mini Apple Pies: Swap out the pumpkin filling for apple pie filling to make adorable mini apple pies.
  • Pumpkin Pie Bites: Make the pies even smaller by using a tart shell instead of a muffin pan for bite-sized treats.

Storage

Store these mini pumpkin pies in an airtight container in the refrigerator for up to 4 days. They taste great chilled or at room temperature, making them a convenient make-ahead dessert for any gathering.


Because of the fat content, pumpkin pie freezes well. You just need to be sure that they have fully cooled and then wrap them well before placing them in the freezer. Take them out the day before you need them and let them thaw in the fridge.

Mini Pumpkin Pies Recipe

Adorable mini pumpkin pies are the perfect bite-sized dessert for your Thanksgiving dinner or holiday party. Easy to make and bursting with classic pumpkin spice flavor, these mini pies are sure to be a hit!
4.34 from 3 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 21 mini pies
Calories: 167kcal

Ingredients

  • 15 ounces Pie crusts ready-to-bake
  • 15 ounces Pumpkin puree not pumpkin pie filling
  • 12 ounces Evaporated milk
  • ยพ cup Brown sugar
  • 2 large Eggs
  • 1 teaspoon Ground cinnamon
  • ยฝ teaspoon Ground nutmeg
  • ยผ teaspoon Ground cloves

Toppings

  • Whipped cream
  • Ground cinnamon

Instructions

  • Preheat oven to 425ยฐF and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
  • Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
  • Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
  • Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
  • Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!

Notes

These mini pumpkin pies can be stored in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 167kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 123mg | Fiber: 1g | Sugar: 10g
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Pumpkin (Pie) Facts

  • Pumpkins were first cultivated in Central America.
  • Pumpkins are a type of squash and its botanical name is Cucurbita pepo.
  • The variety of pumpkin (or if you prefer, squash) used by Libby’s is Cucurbita moschata.
  • According to Guinness World Records, the world’s largest pumpkin pie weighed 3,699 pounds and was made by New Bremen Giant Pumpkin Growers (New Bremen, Ohio) on 25 September 2010. The diameter of the pie was 20 ft, and the crust was made of 440 sheets of dough.
individual pumpkin pies

Transform your Thanksgiving dinner or holiday party with these easy and delicious mini pumpkin pies. With a flaky crust and creamy pumpkin filling, theyโ€™re the perfect dessert to share. Try making them today and let me know how they turn out in the comments below!

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