Mini Pumpkin Pies

These Mini Pumpkin Pies are the perfect solution for satisfying a pumpkin pie craving without baking a full-sized dessert. With a creamy, spiced filling and a flaky, buttery crust, these two-bite pies are ideal for small gatherings, especially around Thanksgiving. Whether I’m hosting an intimate dinner or just want a small treat, this recipe always hits the spot.

Why You’ll Love This Recipe

I love these mini pumpkin pies because they’re simple to make, easy to serve, and full of classic holiday flavor. The mini size makes them great for portion control, and they look adorable on a dessert table. I also appreciate that I can use store-bought crust when I’m short on time, or make my own for that extra homemade touch. They’re great warm, chilled, or even straight from the fridge with a dollop of whipped cream.

Ingredients

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

For the crust (if making from scratch):

• All-purpose flour
• Salt
• Butter
• Shortening
• Cold water

For the pumpkin pie filling:

• Granulated sugar
• Pumpkin pie spice
• Canned pumpkin
• Evaporated milk
• Eggs

Optional toppings:

• Whipped cream
• Extra pumpkin pie spice for garnish

Directions

1. If I’m making my own crust, I start by mixing flour and salt in a bowl. Then I cut in cold diced butter and shortening until the mixture is crumbly, with small lumps throughout.
2. I add cold water a tablespoon at a time, stirring with a fork until the dough comes together. Then I shape it into a disk, wrap it tightly in plastic wrap, and chill it for 20 minutes.
3. While the dough rests, I preheat the oven and grease a muffin pan.
4. For the filling, I whisk together sugar, pumpkin pie spice, canned pumpkin, evaporated milk, and eggs until smooth.
5. I roll out the dough and cut small rounds to fit into each muffin cup, gently pressing them into place.
6. I fill each crust with the pumpkin mixture, leaving a bit of room at the top.
7. I bake the mini pies until the filling is set and slightly puffed, about 20–25 minutes.
8. After cooling in the pan, I gently lift them out and let them cool completely before topping with whipped cream and a sprinkle of spice.

Servings and timing

This recipe makes 10 mini pumpkin pies. Prep takes about 25 minutes, including dough resting time, and baking takes around 25 minutes, so I can have these ready in about 50 minutes total. Doubling the recipe is easy if I need more servings.

Variations

When I want to switch things up, I sometimes make these crustless by pouring the filling directly into silicone muffin cups. I also like using mini graham cracker crusts for a slightly different texture. For extra richness, I’ve swapped the evaporated milk for heavy cream, and I’ve even added a cream cheese swirl for a pumpkin cheesecake vibe.

Storage/Reheating

Once cooled, I store these mini pies in an airtight container in the fridge for up to 4 days. They’re delicious cold, but I can also reheat them in a 300°F oven for about 10 minutes to warm them through. I always wait to add the whipped cream until just before serving so it stays fresh and fluffy.

FAQs

Can I use store-bought pie crust?

Yes, I often use store-bought crust when I want to save time. It works just as well and keeps the process super simple.

Can I freeze mini pumpkin pies?

I can freeze them after baking. Once they’re completely cooled, I place them in a single layer in a freezer-safe container and thaw in the fridge overnight before serving.

How do I prevent soggy bottoms?

To avoid soggy crusts, I make sure not to overfill the pies and bake them on the lower-middle rack of the oven for even heat. Using a well-greased muffin pan also helps crisp the edges.

Can I make these gluten-free?

Yes, I can use a gluten-free pie crust recipe or pre-made gluten-free crust. The filling is naturally gluten-free.

What can I use instead of evaporated milk?

If I’m out of evaporated milk, I use heavy cream or a mixture of whole milk and cream as a substitute with great results.

Conclusion

These Mini Pumpkin Pies are everything I love about classic pumpkin pie, packed into a small, adorable treat. They’re easy to make, even easier to eat, and perfect for smaller celebrations or satisfying a quick craving. Whether I’m baking for two or prepping a fun dessert platter, these little pies are always a hit.

Print