These Mini Pumpkin Pies are the perfect bite sized version of the most classic Thanksgiving dessert, pumpkin pie. They’ve got the best buttery and flakey pie crust, with a creamy, and spiced pumpkin pie filling. No slicing required, and they look so cute on a dessert table!
I’ve tested several pumpkin pie recipes over the years, and this one has the best pumpkin filling. The filling bakes up smooth, and perfectly spices with the best crispy and golden crust. The mini size makes them perfect for parties and holiday gatherings.
These are less stressful to make than a full pie, and easier to serve to a crowd. These are perfect for your Thanksgiving dessert table, just double or triple the recipe because they’ll be gone fast!
Why you’ll Love these
- Perfect for Sharing: Hand held mini pies are great for parties, bake sales, or special dinners. They’re easy to serve, and eat without worrying about messy slices.
- So Festive: Pumpkin pie is a must at our Thanksgiving dessert table, and these little pies look adorable topped with whipped cream and a pie crust topper!
- Easier to Make: No blind baking the crust, these are baked in one go, and come together much quicker than a full sized pie.
Ingredients You Need
This is a quick overview of the ingredients you’ll need for this Mini Pumpkin Pie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Pie Crust: You can use store bought, or homemade pie crust for this recipe
- Pumpkin Puree: You will need canned pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
- Evaporated Milk:
- Egg
- Cinnamon and Pumpkin Pie Spice:
How to make Mini Pumpkin Pies
Step 1: Prepare your Pie Crust. Lightly flour your counter top and roll your pie crust out until it is about 1/8 thick. Cut the crust into 3.5 to 4 inch circles. Press each pie crust into a greased muffin pan, using your fingers to press it down into the bottom corners of each spot. Place the muffin pan in the fridge until needed.
Step 2: Make your Pumpkin Filling. Whisk together the pumpkin, evaporated milk, egg, sugar, and spices in a medium bowl. Whisk together until smooth. Spoon a couple spoonfuls of the pumpkin filling into each prepared pie crust, leaving a little space at the top.
Step 3: Bake the Mini Pies. Bake the pies until the filling is set and the edges of the crust are golden brown. Let the pies cool completely then gently remove them from the pan.
Step 4: Serve. Top each mini pie with fresh whipped cream, a sprinkle of cinnamon, and a pie crust topper if desired.
Tips and Tricks:
- Cookie Cutter: Use a 3.5 inch cookie cutter, or a large mason jar lid, or large glass that is the same size.
- Don’t Overfill: The filling puffs up slightly as it bakes, so leave a little space for it to grow so you can still see the golden crust on the edges.
- Mini Muffin Pan: Instead of a full sized muffin pan you can make the pies even more bite sized. Cut the crusts into 2.5 inch rounds, and bake for 18 to 25 minutes.
- Double the Recipe: The recipe as is makes 12 mini pies. Double or triple the recipe for a crowd.
- Toppings: Whipped cream is a classic, and a must add topping for pumpkin pie (I think). You can always add some chocolate shavings, caramel sauce, or Also try a meringue topping instead, just torch it a little after piping it on top.
Storage Instructions
Store the mini pies in an airtight container in the fridge for up to 5 days. You can also freeze them, transfer them to a freezer safe container and freeze for up to 1 month. Let them thaw in the fridge overnight, and enjoy!
These Mini Pumpkin Pies are such a fun, hand held version on this holiday favorite. They’re creamy, cozy, and full of pumpkin spice. Perfect for Thanksgiving dessert tables, fall parties, or anytime the craving strikes! Everyone will love these adorable bite sized pies.
More Pie Recipes
- Mini Berry Pies
- Banana Cream Pie
- Chocolate Cream Pie
- Lemon Cream Pie
- Mixed Berry Pie
- Cinnamon Rolls with Apple Pie Filling
- Brownie Pie
If you make these Mini Pumpkin Pies please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Mini Pumpkin Pies
Ingredients
For the Pies:
- 1 Pie Crust
For the Pumpkin Filling:
- 1 cup Pumpkin Puree (pure pumpkin)
- 1/2 cup Brown Sugar
- 1/2 cup Evaporated Milk
- 1 Egg
- 1 tsp Ground Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
For Garnishing the Pies:
- whipped cream
- ground cinnamon
- 12 mini pie crust toppers
Instructions
For the Pies:
- Preheat the oven to 375 degrees Fahrenheit. Grease a regular muffin pan.
- Roll the pie crusts out on a lightly floured counter top. 1 Pie Crust
- Cut 3.5 to 4 inch circles out of the pie crust with a round cookie cutter, or the top of a jar. Roll the circles out slightly to make them about 4 to 4.5 inches in size.
- Place each circle into the opening of a greased muffin pan. Press down into the bottom of the pan. Place pan into the fridge until needed.
For the Pumpkin Filling:
- Combine all the ingredients for the pumpkin pie filling in a medium bowl. Stir them together until combined, and smooth. 1 cup Pumpkin Puree, 1/2 cup Brown Sugar, 1/2 cup Evaporated Milk, 1 Egg, 1 tsp Ground Cinnamon, 1/2 tsp Pumpkin Pie Spice , 1/4 tsp Salt
- Scoop a couple spoonfuls of the pumpkin filling into the prepared pie crusts, filling them evenly, about 3/4 of the way full each.
- Place the pan in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set in the middle.
- Remove the pan from the oven and let the pies cool completely in the pan.
For Garnishing the Pies:
- Pipe whipped cream on top of each pie. Add a sprinkle of cinnamon, and a pie crust topper to look extra cute. Enjoy! whipped cream, ground cinnamon, 12 mini pie crust toppers
Notes
- Cookie Cutter: Use a 3.5 inch cookie cutter, or a large mason jar lid, or large glass that is the same size.
- Don’t Overfill: The filling puffs up slightly as it bakes, so leave a little space for it to grow so you can still see the golden crust on the edges.
- Mini Muffin Pan: Instead of a full sized muffin pan you can make the pies even more bite sized. Cut the crusts into 2.5 inch rounds, and bake for 18 to 25 minutes.
- Double the Recipe: The recipe as is makes 12 mini pies. Double or triple the recipe for a crowd.
- Toppings: Whipped cream is a classic, and a must add topping for pumpkin pie (I think). You can always add some chocolate shavings, caramel sauce, or Also try a meringue topping instead, just torch it a little after piping it on top.
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