Mini Pumpkin Pies

Mini pumpkin pies are a must-try fall treat. A flaky buttery crust is brimming with a creamy pumpkin filling for a delicious fall dessert.

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Fun and festive, there is no denying that mini pumpkin pies are a must-try fall treat. Easier than the full-size version, these two-bite treats have a flaky crust brimming with creamy pumpkin filling.

MORE RECIPES: Pumpkin Crunch Cake | Pumpkin Cheesecake Bars | Crustless Pumpkin Pie

As delicious as traditional pumpkin pie, these mini pumpkin pies are packed with plenty of pumpkin spice. The perfect individual-sized version has a buttery crust filled with a creamy spiced pumpkin pie filling.

There’s no better way to celebrate fall than with plenty of cozy, warm, pumpkin-flavored desserts. Easy to enjoy at a fall party or get-together, you can also serve these individual pumpkin pies for Thanksgiving. Add a little whipped cream on top or even a scoop of vanilla ice cream on the side.

The ultimate fall treat, adorable mini pumpkin pies have all the flavor of a traditional pumpkin pie packed into a bite-size package. Mini pumpkin pies make it easier than ever to satisfy your craving for pumpkin pie. 

Mini Pumpkin Pies Ingredients

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. Each crust will make about 18 mini pies. You can also substitute a homemade pie crust recipe for these easy mini pumpkin pies.

There is enough filling made from one can of pumpkin and one can of evaporated milk to make about 54 mini pies. Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling.

You can mix up your own spice mix instead of using pumpkin pie spice. 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

FIRST STEP: Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.

SECOND STEP: 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.

THIRD STEP: 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.

FOURTH STEP: Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.

FIFTH STEP: Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.

SIXTH STEP: Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.

SEVENTH STEP: Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.

EIGHTH STEP: Top completely cooled mini pies with a squirt of whipped cream just before serving.

Can I use homemade pumpkin puree? 

You can certainly use fresh puree in place of store-bought in this mini pumpkin pie recipe.

Can I freeze mini pumpkin pies? 

Just like a regular-sized pumpkin pie, these little pies freeze well. Wrap them up and keep them in the freezer for up to one month. 

Can I make my own pie crust? 

Either store-bought or homemade pie crusts would be perfect for these mini pumpkin pies. Pies will come out of the oven slightly puffed and will flatten out as they cool.

How to Store Mini Pumpkin Pies 

IN THE FRIDGE: Store any leftover mini pies in the refrigerator for up to 5 days.  

IN THE FREEZER: Store your mini pumpkin pies in the freezer for up to 1 month. Defrost in the refrigerator before serving. 

Mini Pumpkin Pies

Mini pumpkin pies are a must-try fall treat. A flaky buttery crust is brimming with a creamy pumpkin filling for a delicious fall dessert.

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5 from 4 votes

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Course Dessert

Cuisine American

Servings 54

Calories 25 kcal

Ingredients

  

1x2x3x

• 3 rolls unbaked pie crust (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
• whipped cream (optional, for topping)

DIRECTIONS

 

• 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.

Nutrition

Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1249IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 0.2mg

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