Mini Pumpkin Pies are bite-size treats made with store-bought pie pastry, a creamy pumpkin pie filling, and topped with whipped cream or any of your favorite additions! Perfect for Thanksgiving or as an easy treat this season!
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🗝️ Recipe's key points
- Mini pumpkin pies are just as tasty as a slice of traditional pumpkin pie. Plus, they are easier to make than a whole pie from scratch.
- If you want to control portions while enjoying Thanksgiving treats, try these bite-size pumpkin pies!
- There's something fun and adorable about serving pumpkin pie in miniature size! Your guests will be talking about them long after Thanksgiving celebrations.
Mini pumpkin pies are the perfect fall treat. They are great for Thanksgiving dinner or whenever you crave pumpkin!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Pumpkin puree - You can use homemade or canned pumpkin puree. However, do not use pumpkin pie filling. It will change the flavor and texture of the filling.
- Sugar - I've used light brown sugar packed.
- Evaporated milk - This creates a creamier and thicker pumpkin pie filling than regular milk.
- Egg - Let your egg sit at room temperature before adding to the other ingredients for best results.
- Pie crusts - You'll need two 9-inch pie crusts. Use store-bought pie crust for convenience.
- Ground cinnamon - A common spice used in fall-inspired baking which adds warmth.
- Vanilla extract - For added depth of flavor.
- Kosher salt
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Add the pumpkin puree, sugar, ground cinnamon, vanilla extract, and salt to a large mixing bowl.
- Pour in the evaporated milk and add the egg.
- Whisk to a smooth consistency.
- Pour the pumpkin pie filling mixture into the prepared muffin pans with the chilled crusts. See the recipe card directions for full instructions on how to prepare the muffin tins.
- Bake the mini pumpkin pies at 400 degrees F for 16-20 minutes. Remove the pumpkin pies from the oven and let them cool for an hour. Wrap the pan in plastic wrap, and place it in the fridge for at least 3 hours.
- Remove the muffin tray from the fridge and gently remove the mini pies from the pan. Serve your mini pumpkin pies with your favorite toppings and enjoy!
🥫 Storage
Store these mini pumpkin pies in an airtight container in the fridge for up to 3 days.
These mini pumpkin pies also freeze well. Wrap each pumpkin pie in plastic wrap and place them in an airtight, freezer-safe container. These pies will freeze for up to 2 months, and you can then thaw them overnight in the fridge to serve.
📚 Variations
- Gluten-free: Use gluten-free store-bought pie crusts if you want gluten-free mini pumpkin pies.
- Size: Use a regular muffin tin or a mini muffin tin and simply adjust the size of your cut pie crusts. I've used a muffin tin that is closer to the size of a mini muffin tin and requires pastry circles of 3.5 inches. You will need to increase the size of your pastry circles for regular muffin tins.
- Pastry: I've used store-bought pie pastry, but homemade pie pastry is just as good!
👩🏻🍳 Tips
- You will know when the mini pumpkin pies are done baking when the crust is golden and the tops of the pumpkin pies are set.
- Chilling the pie crusts in the muffin tins is important. This helps the mini pies hold their shape while you prepare the filling. It will also prevent the crusts from shrinking and cracking while they bake. You can also do this the night or day before.
- While you can make your own pumpkin puree from scratch, I prefer canned pumpkin puree for convenience and for consistency in the texture. Some homemade purees can vary in moisture which can affect the outcome of these mini pie treats.
- Don't let any of those pastry cut-offs go to waste! Re-roll any scraps of pastry to make extra mini pies!
- Chilling the baked mini pumpkin pies in the fridge for 3 hours will help you to remove the pies from the muffin tin with ease.
🤔 FAQs
Mini pies typically bake faster than standard-sized pies. You will only need to bake these mini pies for 16-20 minutes.
You can store these mini pumpkin pies in the fridge for a few days or in the freezer for a few months. Wrap them with plastic wrap to prevent them absorbing odors in the fridge and from freezer burn.
Absolutely! These mini pumpkin pies taste just as good, if not better, with homemade pie crust. I love to use store-bought pie crust for convenience or to save time if I'm busy.
Yes. Either use extra muffin tins or bake these pumpkin pie treats in batches.
You bet! Make them the day before and simply remove them from the fridge to add your toppings and serve!
Chill the mini pumpkin pies in the muffin tins in the fridge for 3 hours after they are done baking. This will help you remove them with ease.
📗 Related Recipes
- No Bake Pumpkin Pie - This no-bake pumpkin pie is perfect for those who prefer an entire pie without any baking time!
- Sweet Potato Pie With Marshmallow Meringue - Another classic Thanksgiving pie that will impress your guests.
- Old Fashioned Homemade Apple Pie - Who doesn't love traditional apple pie? This is a must-try, whether you enjoy it for Thanksgiving or as a scrumptious fall-inspired midweek dessert.
🍽 What to serve with mini pumpkin pies
Use leftover pie pastry to make cute pumpkin or acorn shapes. You can bake these and add them to the top of your mini pumpkin pies!
Top each mini pumpkin pie with piped whipped cream or cream cheese filling and a dusting of cinnamon sugar.
These mini pumpkin pies are great as is or with a scoop of cinnamon ice cream!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Standard-sized muffin pans -- we like using this silicone variety.
- Large mixing bowls
- Mixing spoon
- Measuring cups
- Liquid measuring cup
- Measuring spoons
📞 Chiacchierata (chat)
Making these Mini Pumpkin Pies couldn’t be easier, and they’re the perfect solution when you need a quick, yet impressive dessert. Everyone loves having their own little pie, and the individual servings make them feel extra special!
The idea for these adorable pies actually came from an elderly neighbor of ours. She shared her delicious secret with me when I was in a pinch, trying to make a dessert for a family dinner. It's a easy, stress-free way to bring a bit of homemade warmth to any gathering—fidati di me (trust me), they’ll be a hit every time!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Fall in Love With Mini Pumpkin Pies: A Bite of Seasonal Bliss!
Equipment Needed
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ⅓ cup light brown sugar packed
- ¾ cup evaporated milk
- 1 large egg
- 2 pie crusts 9-inch
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Sweetened Whipped Cream Topping Optional
Instructions
- Preheat oven to 400F.
- Spray a non stick standard sized muffin pan with non stick spray and set aside.
- On a lightly floured surface, roll pie crusts out until about ⅛ thick. Cut out 18 3.5inch circles and place each circle into a standard size muffin pan. Carefully press the dough around the sides. Place in the fridge while you are making the filling.
- In a large bowl, combine the pumpkin puree, egg, evaporated milk, cinnamon, salt, vanilla and brown sugar. Mix until fully combined and smooth.
- Remove pie crusts from fridge and evenly distribute the filling in the pan.
- Bake at 400F for 16-20 minutes. The crust will be golden brown and the tops of the pumpkin pies will be set.
- Remove from the oven and allow to cool for an hour. Wrap the pan in plastic wrap, and place in the fridge for at least 3 hours.
- Remove from the fridge and gently remove the mini pies from the pan. Serve with desired toppings and enjoy these tiny tasty treats!
Notes
Store mini pumpkin pies in an airtight container in the fridge for up to 3 days. They also freeze wonderfully!
To freeze: Individually wrap in plastic wrap and place in an airtight, freezer safe container. Freeze up to 2 months. Thaw in the fridge overnight and serve as desired! Can I make homemade pie crust?
Yes! Homemade pie crusts are delicious and honestly pretty easy. They are wonderful in this recipe.
I’m making these for a large gathering, can I double this recipe? Yes! I have successfully doubled this recipe.
Can I make these ahead of time?
You can! I love to prep and bake them the day before I need them. Pop them out of the fridge and add my toppings!
Nutrition
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