Name: Pumpkin Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package store-bought or homemade pie crusts; 1 can (15 oz) pumpkin puree; 1 can (12 oz) evaporated milk; 2 large eggs; 3/4 cup sugar; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp nutmeg; 1/2 tsp salt; Whipped cream, for topping (optional)

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Pumpkin Pies are the perfect bite-sized version of a classic holiday dessert. I love making them when I want all the creamy, spiced pumpkin flavor of a traditional pie but in a fun, portable form. They’re ideal for parties, potlucks, or family gatherings where everyone can grab their own little pie.

Why You’ll Love This Recipe

I love this recipe because it’s simple, festive, and always a crowd-pleaser. The individual portions make serving easy, and there’s no messy slicing required. They bake faster than a full-sized pie, which means I can enjoy pumpkin pie flavor in less time. Plus, they’re so cute that they make any dessert table look extra special. Pumpkin Pies

Ingredients

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

Store-bought or homemade pie crusts
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
2 large eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
Whipped cream, for topping (optional)

Directions

I preheat the oven to 350°F (175°C).
I roll out the pie crust and cut out circles slightly larger than the cups of a muffin tin. I press each circle into the muffin cups to form mini pie shells.
In a mixing bowl, I whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
I pour the pumpkin filling into each prepared crust, filling almost to the top.
I bake for 20–25 minutes, or until the centers are set and a toothpick comes out clean.
I let the pies cool completely before removing from the tin.
I top each pie with whipped cream before serving, if desired.

Servings and timing

This recipe makes about 12 mini pumpkin pies.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I use a graham cracker crust for a different twist. I also like swapping spices for pumpkin pie spice if I want a shortcut. For extra indulgence, I top them with caramel drizzle or candied pecans. If I want to make them dairy-free, I use coconut milk in place of evaporated milk. Pumpkin Pies

Storage/Reheating

I store the mini pies in an airtight container in the fridge for up to 4 days. They taste great cold, but I can also reheat them in the oven at 300°F for 8–10 minutes to warm them up. They also freeze well—I wrap them individually and freeze for up to 2 months, thawing overnight in the fridge before serving.

FAQs

Can I make mini pumpkin pies ahead of time?

Yes, I often make them the day before serving and keep them in the fridge until needed.

Do I need to blind bake the crust?

No, since the pies are small, the crust cooks through nicely along with the filling.

Can I use pumpkin pie filling instead of pumpkin puree?

Yes, but I adjust the sugar and spices since the filling is already sweetened and seasoned.

How do I keep the crust from getting soggy?

I avoid overfilling the muffin cups and let the pies cool completely before storing.

Can I make these without a muffin tin?

Yes, I use mini tart pans or ramekins for the same effect.

Conclusion

These Mini Pumpkin Pies are a fun, festive, and delicious twist on the traditional holiday dessert. I love how easy they are to make, how quickly they bake, and how much joy they bring to the table. Whether I’m hosting Thanksgiving or just craving pumpkin flavor, these little pies never disappoint.

Pumpkin Pies

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Mini Pumpkin Pies are adorable, individual-sized versions of the classic holiday dessert. With a flaky crust and smooth spiced filling, they’re perfect for parties, potlucks, and fall celebrations.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 mini pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 package store-bought or homemade pie crusts
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
2 large eggs
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
Whipped cream, for topping (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
Roll out pie crust and cut into circles slightly larger than muffin cups. Press into each cup to form mini pie shells.
In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
Fill each crust with pumpkin mixture nearly to the top.
Bake for 20–25 minutes or until centers are set and a toothpick inserted comes out clean.
Cool completely before removing from the tin.
Top with whipped cream before serving, if desired.