Name: The Best Mini Pumpkin Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pie crusts; 1 cup pumpkin puree; 3/4 cup evaporated milk; 2 large eggs; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; Whipped cream for topping (optional); Ground cinnamon for dusting (optional)

I’ve always loved pumpkin pie, but when I hosted my first Friendsgiving, I realized full-size pies can be a bit of a hassle to serve. That’s when I discovered how delightful and stress-free mini pumpkin pies can be. They’re just the right size, adorable on a dessert table, and there’s no slicing or messy plating involved. These little bites of fall flavor became an instant hit, and I’ve been making them ever since.

What I love most about these mini pies is how portable and versatile they are. Whether you’re planning ahead for a holiday party or just want to surprise your family with a cozy treat, these pies do the trick. The flaky crust cradles a velvety pumpkin filling with just the right balance of spices—cinnamon, nutmeg, and a hint of clove. Add a swirl of whipped cream and a sprinkle of cinnamon on top, and you’ve got a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Mini Pumpkin Pies Recipe

Perfect individual portions — no slicing required
Ideal for gatherings, potlucks, and lunchbox treats
Classic pumpkin pie flavor in a bite-sized form
Quick baking time compared to a whole pie
Freezer-friendly and easy to prep ahead

What Kind of Crust Should I Use for Mini Pumpkin Pies?

I usually go for store-bought pie crust when I’m short on time, but homemade pie crust can really elevate the final result. Just make sure it’s sturdy enough to hold its shape in a muffin tin. A buttery, flaky crust is the perfect partner for the creamy pumpkin filling. If using pre-made crusts, allow them to come to room temperature before shaping into muffin cups.

Options for Substitutions

Dairy-Free: Use full-fat coconut milk instead of evaporated milk and dairy-free whipped topping.
Gluten-Free: Opt for a gluten-free pie crust or make your own using almond flour and oat flour.
Low-Sugar: Use a sugar substitute like monk fruit sweetener or stevia in the filling.
Spice Blend: If you’re out of pumpkin pie spice, use a combination of cinnamon, nutmeg, and ginger.
Toppings: Instead of whipped cream, try marshmallow fluff or a dollop of Greek yogurt.

Ingredients for this Mini Pumpkin Pies Recipe

Pie Crusts: These are the base of your mini pies. Use pre-made or homemade crusts that are sturdy yet flaky.
Pumpkin Puree: The star of the show. Make sure to use pure pumpkin, not pumpkin pie filling.
Evaporated Milk: Adds richness and helps the filling set beautifully while staying creamy.
Eggs: Essential for binding the filling and giving it structure.
Granulated Sugar: Sweetens the filling and balances the earthy pumpkin.
Brown Sugar: Adds a deeper, molasses-like sweetness that complements the spices.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor.
Salt: Just a pinch enhances all the other flavors.
Whipped Cream (optional): For topping — adds a creamy, light contrast to the spiced filling.
Ground Cinnamon (optional): A dusting on top for extra warmth and presentation.

Step 1: Prepare Your Muffin Tin

Grease a standard muffin tin lightly with cooking spray or butter. This helps the mini pies release easily once baked.

Step 2: Roll Out and Cut Pie Crusts

Roll out your pie dough on a floured surface. Use a round cutter (about 4 inches in diameter) to cut out circles. Gently press each circle into the muffin cups, making sure the edges come slightly above the rim.

Step 3: Mix the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, and salt until smooth. Make sure everything is well combined to avoid streaks or lumps in the filling.

Step 4: Fill the Pie Crusts

Spoon the pumpkin filling into each crust-lined muffin cup, filling almost to the top but not overflowing. The filling will puff slightly as it bakes.

Step 5: Bake the Mini Pies

Preheat your oven to 350°F (175°C). Bake the mini pies for 22-28 minutes, or until the centers are set and a toothpick comes out clean. Let them cool in the pan for 10 minutes, then carefully remove and place on a wire rack.

Step 6: Add Toppings (Optional)

Once completely cooled, top each mini pie with a swirl of whipped cream and a light dusting of cinnamon. Serve immediately or refrigerate until ready to serve.

How Long to Prepare the Mini Pumpkin Pies

Preparing these mini pumpkin pies is surprisingly quick, especially if you’re using store-bought crust. From start to finish, you can have a batch ready in under an hour.

Prep Time: Cutting the crusts, mixing the filling, and assembling the pies takes about 15–20 minutes. If you’re making homemade crust, add another 20–30 minutes.

Baking Time: The mini pies bake for 22–28 minutes. Allow them to cool in the muffin tin for 10 minutes before transferring to a wire rack.

Tips for Perfect Mini Pumpkin Pies

Use a cookie cutter or glass to cut even rounds of pie crust that fit your muffin tin.
Chill the crusts in the muffin tin for 5–10 minutes before adding the filling to help maintain their shape.
Don’t overfill the crusts — leave a little space at the top to prevent overflow.
Use a toothpick to test doneness — it should come out clean from the center.
Let them cool fully before topping with whipped cream so it doesn’t melt.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling instead of puree: This will throw off the flavor and sweetness.
Underbaking: If the filling jiggles too much, give it a few extra minutes — undercooked pies won’t set properly.
Forgetting to grease the pan: These pies can stick if you skip this step.
Overworking the crust: Too much handling can make it tough.
Removing them too early: Letting them cool a bit helps them firm up and makes them easier to remove.

What to Serve With Mini Pumpkin Pies?

1. Spiced Apple Cider

Warm, cozy, and perfectly autumnal, it complements the cinnamon flavors in the pies.

2. Fresh Whipped Cream

Make your own with heavy cream, vanilla, and a little powdered sugar — much better than store-bought.

3. Vanilla Bean Ice Cream

A scoop of this creamy treat next to a warm mini pie is divine.

4. Pecan Pralines

Crunchy and sweet, they add texture and contrast to the soft pie filling.

5. Roasted Nuts

Lightly salted or cinnamon-spiced nuts offer a savory-sweet pairing with the pies.

Storage Instructions

Refrigeration: Store leftover mini pumpkin pies in an airtight container in the fridge for up to 4 days. They’re best enjoyed within the first two days for maximum freshness.

Freezing: Once completely cooled, wrap each mini pie in plastic wrap and place in a freezer-safe container or bag. They’ll keep well for up to 2 months. To serve, thaw overnight in the fridge and warm in the oven at 300°F for 10–12 minutes.

Reheating: You can reheat refrigerated pies in a 300°F oven for about 5–8 minutes. Avoid microwaving if you want to keep the crust crisp.

Estimated Nutrition (Per Mini Pie)

Calories: ~180
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 3g
Fiber: 1g
Sugar: 12g
Sodium: 125mg

Frequently Asked Questions

How do I keep the crust from getting soggy?

Pre-baking the crust isn’t necessary for this recipe, but chilling the dough in the muffin tin for a few minutes helps create a crispier bottom.

Can I make these ahead of time?

Yes! You can bake them a day ahead and store in the fridge. Add whipped cream just before serving.

What can I use instead of evaporated milk?

You can substitute heavy cream, half-and-half, or full-fat coconut milk.

Can I use silicone muffin pans?

Absolutely. Silicone pans make removing the pies even easier, just place them on a baking sheet for stability.

Do I need to blind bake the crust?

Nope! These mini pies bake quickly enough that blind baking isn’t needed.

Conclusion

Mini pumpkin pies are everything you love about the classic fall dessert, made more convenient, cute, and shareable. With flaky crusts, perfectly spiced filling, and customizable toppings, they’re a seasonal favorite that delivers big flavor in a small package. Whether you’re entertaining a crowd or just craving a taste of autumn, this recipe is one you’ll come back to again and again.