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These mini pumpkin pies are the cutest, coziest dessert for the holiday season. They have a buttery, flaky crust, a creamy pumpkin custard filling, and a swirl of soft whipped cream on top. They’re everything you love about traditional pumpkin pie — just baked into tiny, individual treats that everyone goes crazy for. Perfect for Thanksgiving, Friendsgiving, or any fall celebration.
Since you are here, make sure to check out these mini pecan pies, this pecan pie bar recipe, this delicious pumpkin cheesecake bar recipe, these pumpkin pie cookies, as well as these apple cheesecake bars.
What Makes These the Best Individual little pies
Mini pies just hit different. They’re adorable, perfectly portioned, and guaranteed to disappear from your dessert table first.
- Ideal for crust lovers (crust all around!)
- All the classic warm pumpkin pie flavor
- Buttery crust with golden edges
- Creamy pumpkin custard center
- No special equipment needed, just a muffin tin
- Perfect for parties, gifting, or holiday spreads
- Bake faster than a full-size pie
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Every fall, I look forward to making these mini pumpkin pies because they’re the easiest way to bring that nostalgic pumpkin pie moment to any gathering. There’s just something about a tiny pie you can pick up, bite into, and enjoy without cutting, slicing, or fussing with plates.
They’re great for kids, perfect for holiday dessert boards, and honestly… I always end up eating one straight out of the muffin tin while they’re still slightly warm. You’ve been warned.
Ingredients for these mini pumpkin pies recipe
Here’s everything you need (full details in the recipe card):
- Pie crust – store-bought or homemade
- Pumpkin puree – make sure it’s 100% pumpkin, NOT pumpkin pie filling
- Pumpkin pie spice
- Egg – helps set the custard
- Granulated & brown sugar – the perfect sweetness + caramel warmth
- Salt – always needed to balance the sweet
- Cinnamon, ginger, cloves, nutmeg – essential fall spices
- Vanilla extract – adds depth
- Evaporated milk – makes the filling light and creamy
- Whipped cream – optional but highly recommended for topping
How to make these adorable mini pumpkin pies
This is how you can make these easy mini pumpkin pies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Roll out the pie crust on a lightly floured surface.
- Using a round cookie cutter, cut out 12 circles in each pie. Feel free to reroll the dough to make sure you end up with 12 discs.
- Carefully press each circle into a greased muffin tin making sure to press them to the shape of each cavity.
- In a large bowl, whisk the canned pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and nutmeg.
- Whisk in the lightly beaten eggs and mix again.
- Pour in the evaporated milk slowly and whisk until the filling is smooth.
- Fill each mini pie crust with pumpkin filling, making sure that you don’t overfill it too much.
- Bake in the preheated oven then allow the pies to cool down fully before enjoying or chilling for later!
Tips for Perfect Mini Pumpkin Pies
- Don’t overfill – they will puff slightly when baking
- Keep crust circles even so everything bakes uniformly
- Use pumpkin puree only
- Let them cool completely before removing from the pan
- Chill for clean edges if serving later
- Add whipped cream right before serving
Frequently asked questions – FAQ
Libby’s pumpkin puree is my top choice, it’s thick, not watery, and gives these pies the best color and texture.
Refrigerate in an airtight container for up to 5 days. Add whipped cream only when ready to serve.
Yes! Cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight.
Absolutely. Store-bought makes it quicker, but homemade works beautifully and holds its shape well in muffin tins.
Either works! Room temperature or cold gives the neatest slice if cutting and cleanest texture.
mini pumpkin pies recipe
Ingredients
For the Filling:
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 large eggs
- 3/4 cup evaporated milk
For the Crust:
- 1 package of store-bought refrigerated pie crust usually contains 2 crusts
- Flour for dusting
- Whipped cream optional
Instructions
- Preheat your oven to 400F, then spray nonstick spray in each cavity of your muffin tin. You can also add a strip of parchment paper to make it easier to pull them out once they're done.
- Roll out the store-bought pie crust on a lightly floured surface. Use a 3.5-4-inch round cookie cutter or a glass to cut out circles that are slightly larger than the openings of your mini muffin tin. You should be able to get about 6 circles from each pie crust.1 package of store-bought refrigerated pie crust, Flour for dusting
- Carefully press each pie crust circle into the mini muffin tin, making sure to mold them to the shape of the cups and leaving the overhung parchment paper visible. Trim any excess crust hanging over the edges.
- In a medium-sized bowl, whisk together the canned pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined. Add in the lightly whisked egg and mix until incorporated.1 cup canned pumpkin puree, 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon vanilla extract, 1 large eggs
- Add in the evaporated milk and mix until combined.3/4 cup evaporated milk
- Fill each mini pie crust with the pumpkin filling, being careful not to overfill. Leave a small gap at the top to allow room for the pies to puff up while baking.
- Bake the mini pumpkin pies in the 400F oven for 15 minutes, then reduce the oven temperature to 325F and continue baking for an additional 12-15 minutes or until the pies are set and a toothpick inserted into the center comes out clean.
- Remove the mini pumpkin pies from the oven and allow them to cool in the muffin tin for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
- Serve the cooled-down pies with whipped cream or as is.Whipped cream
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you just use the regular recipe on the Libby’s pumpkin can for this and if so how many mini pies would it make and what would the baking temperature and time be?
I’m not sure, I’ve never used their recipe before.