Delicious Mini Pumpkin Pies

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Mini pumpkin pies have just five simple ingredients plus those aromatic spices we all love at the holidays. And they’re just so darn cute! These pies are a great way to serve individual desserts.

» You might also like these No-Bake Pumpkin Cheesecake Mousse Desserts.

Mini pumpkin pies

Pumpkin pies are a must in fall and winter. The smell of freshly baked pie and warm spices is bliss. These mini pies are super easy to make and definitely the way to go for parties because they are served individually.

Using pre-made pie crust and pumpkin puree, you can make these in no more than an hour. So why not switch to these mini pumpkin pies for the holidays, rather than making one large pie? You will love a scoop of this homemade vanilla ice cream on top.

Mini pumpkin pie

Ingredients You Need

The ingredients in these pies is exactly the same as for a large pie, only you’ll make individual crusts. For that reason, you’ll also need to have a muffin tin to bake them in. You can decide the size. Make 12 pies in a regular sized muffin tin, or make 24 mini pies in a mini-muffin tin.

  • Pie crusts: I have used ready-to-bake pie crust for this recipe. It is easy to find and super convenient. However, you can use homemade pie crust for this recipe as well.
  • Pumpkin puree: Pumpkin puree is also easily available in canned form from the grocery store. Pumpkin puree has a slightly sweet and earthy flavor. It has a smooth texture and is just like baby food. If you are buying canned pumpkin puree, make sure you don’t buy pumpkin pie filling. It is an entirely different ingredient.
  • Evaporated milk: Evaporated milk is a thicker and creamier version of regular milk. If you don’t have evaporated milk, you can use regular milk or cream.
  • Brown sugar: Brown sugar comes in two types, i.e., dark and light. Where dark brown sugar has a rich and very deep caramel-like flavor, the flavor of light brown sugar is less complex and intense as compared to dark brown sugar. For this recipe, I have used light brown sugar.
  • Eggs: eggs act as a binding agent in this recipe. These set the base for the filling and give them a body. When using eggs, make sure they are at room temperature.
  • Spices: cinnamon, nutmeg, cloves
  • Toppings: Top these pies with whipped cream and ground cinnamon.
Ingredients for pumpkin pie filling

How to Make Mini Pumpkin Pies

Step 1: Prepare the oven

Preheat the oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray. You can also use a mini muffin tin to make smaller pies, if you want. The smaller ones are perfect for a potluck where there will be lots of other desserts.

Step 2: Cut crusts

Using a wide-mouth jar lid or cookie cutter, cut the pie crusts into circles. You’ll have to choose the tool that makes a circle that will fit your chosen muffin pan size. You need to make either 12 larger circles or 24 smaller circles.

cutting out crusts

If you weren’t able to make enough, gently knead and roll out any extra dough and continue cutting until you have enough. Push the pie circles down into the muffin cups.

Step 3: Make pumpkin filling

Mix the pumpkin pie filling ingredients in a large mixing bowl until smooth. There’s no need to use a mixer for this, it’s easy to do by hand with a spatula. Scoop or pour the pie filling into the pie shells. You may have some left over.

raw pumpkin pie filling

Step 4: Bake

Place the muffin tin in the pre-heated oven and bake for 10 minutes. Reduce the temperature to 350 and bake an additional 10-12 minutes, until the pie filling is just set and a toothpick inserted into the center comes out clean.

Pouring pie filling into a shell

Step 5: Cool

Remove them from oven and cool for 10-15 minutes before removing from muffin tin. You can serve the right away, or put them in the refrigerator until you’re ready to serve. Top them with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy. 

Questions About Mini Pumpkin Pies

Can I make pumpkin puree at home?

Absolutely! There are several ways to make pumpkin puree at home. The easiest one is to remove the pumpkin’s crown, cut it in half and remove the seeds. Bake it for 45 to 60 minutes and scoop out the flesh. You can store pumpkin puree for up to 5 days.

Can I freeze Mini Pumpkin Pies?

Yes, you can freeze these mini pumpkin pies. Once the mini pumpkin pies are baked and reach room temperature, place them in plastic zip-lock bags and freeze for up to 3 months.

Mini pumpkin pies

Notes and Substitutions

  • Evaporated milk gives a caramelized flavor to the pie filling. If you use condensed milk, the taste will change a bit. It will be less caramelized and sweeter. If you are using condensed milk, adjust the quantity of sugar.
  • If you are looking for a vegan version, substitute evaporated milk with almond milk and eggs with corn starch. Heat all the ingredients to get a thick mixture.

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Mini pumpkin pie

Mini Personal Pumpkin Pies

Mini pumpkin pies have just five simple ingredients plus those aromatic spices we all love at the holidays. And they're just so darn cute! These pies are a great way to serve individual desserts.
5 from 62 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 Pies
Calories: 276kcal
Author: Laura Lynch

Ingredients

  • 15 ounce (425.24 g) package ready-to-bake pie crust
  • 15 ounce (425.24 g) can pumpkin puree not pumpkin pie filling
  • 12 ounce (340.2 g) can evaporated milk
  • 3/4 cup (165 g) brown sugar
  • 2 large eggs
  • 1 teaspoon (2 g) ground cinnamon
  • 1/2 teaspoon (1 g) ground nutmeg
  • 1/4 teaspoon (0.5 g) ground cloves
  • Toppings: Whipped cream and ground cinnamon if desired.

Instructions

  • Preheat oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
  • Cut pie crust 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 12 circles.
  • Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells. You may have some left over.
  • 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.

Equipment Needed

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 223mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5623IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg

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