Mini Pumpkin Pies

Mini Pumpkin Pies are the perfect bite-sized version of the classic holiday dessert. With buttery, flaky crusts and a creamy, spiced pumpkin filling, these little pies deliver all the cozy fall flavors I love—just in a portable, crowd-pleasing package. Whether I’m making them for a party, a family gathering, or just a fun baking day, they’re always a festive hit.

Why You’ll Love This Recipe

I love Mini Pumpkin Pies because they’re easy to serve, fun to make, and bake faster than a traditional pie. No slicing, no mess—just grab and enjoy. Each one is like a little personal dessert, and they look adorable on any fall dessert table. They’re just the right size for a sweet treat, and I can make a big batch with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated pie crusts (or homemade if I’m feeling fancy)
• Pumpkin puree (not pumpkin pie filling)
• Brown sugar
• Granulated sugar
• Pumpkin pie spice
• Ground cinnamon
• Salt
• Eggs
• Evaporated milk
• Vanilla extract
• Optional toppings: whipped cream, cinnamon sugar, caramel drizzle

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
2. I roll out the pie crust and use a round cookie cutter or glass to cut out circles (about 3.5–4 inches wide).
3. I press each crust circle into the muffin tin cups, gently shaping the edges to form little pie shells.
4. In a bowl, I whisk together the pumpkin puree, sugars, spices, salt, eggs, evaporated milk, and vanilla until smooth.
5. I spoon the pumpkin filling into each crust, filling about ¾ full.
6. I bake for 20–25 minutes, or until the centers are set and the crust is golden.
7. I let them cool in the pan for 10–15 minutes before carefully removing and letting them cool completely on a wire rack.
8. Once cool, I top with whipped cream or any other favorite topping before serving.

Servings and timing

This recipe makes about 12 mini pies.
Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: Around 40 minutes

Variations

• I sometimes use mini graham cracker crusts for a no-roll shortcut.
• For extra flavor, I add a splash of maple syrup or bourbon to the filling.
• I’ve topped them with pecan halves for a fun twist.
• A dusting of cinnamon sugar over the whipped cream gives a bakery-style touch.
• I’ve used mini tart pans instead of a muffin tin when I want a more polished look.

storage/reheating

I store the mini pies in an airtight container in the fridge for up to 4 days. They’re delicious cold or at room temp, but I warm them slightly in the oven at 300°F (150°C) for 5–8 minutes if I want that fresh-baked feel. I avoid reheating them in the microwave to keep the crust from getting soggy.

FAQs

Can I make these ahead of time?

Yes, I often bake them a day or two ahead and store them in the fridge. I just add the whipped cream topping right before serving.

Can I freeze mini pumpkin pies?

Definitely. I let them cool completely, wrap them well, and freeze for up to 2 months. I thaw them in the fridge overnight and reheat in the oven if needed.

Can I use a mini muffin tin?

Yes, I’ve done that for bite-sized versions. I just cut smaller crust circles and reduce the bake time to 12–15 minutes.

What’s the best crust for these?

I usually go with a store-bought pie crust for convenience, but homemade works beautifully if I have the time. Graham cracker crusts are great too for a crunchy variation.

How do I know when they’re done?

I look for set centers with a slight jiggle—similar to a custard. A toothpick inserted in the center should come out mostly clean.

Conclusion

Mini Pumpkin Pies are one of my favorite fall treats to bake and share. They’re easy, flavorful, and perfectly portioned for parties, potlucks, or just a cozy night in. I love that I get all the classic pumpkin pie flavor without the hassle of slicing or serving. Whether topped with whipped cream or enjoyed plain, these mini desserts always bring that warm, nostalgic comfort I crave in the fall.

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