Pumpkin pie is the crown jewel of fall baking—but let’s be honest, not everyone wants to commit to a full slice after Thanksgiving dinner. That’s why these Mini Pumpkin Pies are such a hit in my kitchen (and on our holiday table). They’re everything you love about classic pumpkin pie—warm spices, creamy pumpkin filling, buttery crust—shrunken down into perfectly poppable bites.
We’ve tested this bit-sized pumpkin pie recipe multiple times (including different crust brands, oven positions, and bake times) to make sure it’s foolproof.
The result? A reliable recipe that delivers 54 mini pumpkin pies from just one can of pumpkin puree. They’re easy enough for beginner bakers, but polished enough to impress even the toughest pumpkin pie critics.
📌 Don’t forget to pin this recipe so you can come back to it when pumpkin season hits! 📌
Mini Pumpkin Pies Ingredients
Ingredients You’ll Need:
- 1½ packages of unbaked pie crust (or follow our homemade pie crust recipe)
- 15-ounce can of pure pumpkin puree
- 12-ounce can of evaporated milk
- ¾ cup of granulated sugar
- ½ teaspoon of salt
- 2 large eggs
- 2 teaspoons of pumpkin pie spice
- Spray whipped cream for topping (optional)
Ingredient Notes
Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling. Pure pumpkin puree = silky, custardy filling. Pumpkin pie mix is pre-sweetened and spiced—it’ll throw off the balance.
There is enough filling made from one can of pumpkin and one can of evaporated milk to make about 54 mini pies. Each crust will make about 18 mini pies.
Recipe Testing Notes
We tested these with both generic store-brand crusts and Pillsbury crusts. The store brand cracked more easily, while Pillsbury rolled out more smoothly and held up better in the muffin tin.
Make Your Own Pumpkin Pie Spice
PUMPKIN PIE SPICE: You can mix up your own spice mix instead of using pumpkin pie spice in this easy recipe. In a small bowl, combine three tablespoons of ground cinnamon, four teaspoons of ground ginger, three teaspoons of ground nutmeg, one teaspoon of ground cloves, and one teaspoon of ground allspice.
How To Make This Mini Pumpkin Pies Recipe
Bring crusts to room temp: About 30 minutes on the counter keeps them from cracking when they are unrolled.
Press firmly into the pan: Use your thumb to push the dough down and slightly up the sides. In testing, a firmer press gave cleaner edges and better support for the filling.
Avoid overmixing the filling: Whisk just until smooth. Too much air leads to cracked tops—custard likes to be handled gently.
Measure the filling: One tablespoon per crust cavity is the sweet spot. Any more and you risk overflow and sticking.
For the best results, check early: We tried baking in two different ovens: a gas oven and an electric convection oven. The convection oven finished closer to 17 minutes, while the gas oven needed the full 20.
These mini pumpkin pies taste their best once fully cooled. Chill them for a firmer custard that holds its shape beautifully, or serve at room temperature for a softer, more traditional pie texture. Add a little whipped cream on top.
Storing & Reheating
- Fridge: Store in an airtight container up to four days.
- Freezer: Freeze (without whipped cream) up to two months. Thaw overnight in the fridge.
- Reheat: Warm in a 300°F oven for approxi,ately 10 minutes or serve chilled straight from the fridge.
These mini pumpkin pies prove that big flavor comes in small packages. They’re festive, foolproof, and deliver that nostalgic pumpkin pie experience in the most convenient way possible. Whether you’re hosting a big Thanksgiving feast, a Friendsgiving potluck, or just craving pumpkin pie without committing to a full slice, this recipe will have you covered.
More Pumpkin Pie Recipes
- Classic Pumpkin Pie Recipe
- No Bake Pumpkin Pie Recipe
- Crustless Pumpkin Pie Recipe
- Fireball Pumpkin Pie Recipe
- Jello Pumpkin Pie Recipe
- Pumpkin Pie Cupcake Recipe
Mini Pumpkin Pies
Ingredients
- 1½ unbaked pie crusts, room temperature (3 rolls/crusts)
- 15 ounces pure pumpkin puree
- 12 ounces evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- spray whipped cream for topping, optional
Instructions
- Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
- Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds from the crust as possible. Gather the leftover scraps and re-roll, then continue cutting rounds until you have used as much of the crust as possible.
- Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If you are reusing the same muffin tin for multiple batches, simply set aside the extra crust rounds and lightly cover them with plastic wrap so they don’t dry out.
- Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.
- Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.
- Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.
- Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.
- Top completely cooled mini pies with a squirt of whipped cream just before serving.
Notes
- Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling.
- The pie crusts should be set out at room temperature about 30 minutes before working with them so that they do not crack when unrolling.
- There is enough filling made from one can of pumpkin and one can of evaporated milk to make about 54 mini pies. Each crust will make about 18 mini pies.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.
- The pies will come out of the oven slightly puffed and will flatten out as they cool.
Nutrition
Comments
Jessica B says
This is perfect! Saving this recipe for Thanksgiving!!
lynn Doane says
Perfect size for company. After a big meal, most people don’t finish a slice from a full sized pie
Jayne says
I made these but used the mini pie crust sheets (14 to a box). They turned out so good and was so easy to package to take to my friend in the nursing home
Crystal Cook says
These mini pies would make a good Thanksgiving dessert
Glorys Hidalgo-Acosta says
Hi there! What do you recommend to make these dairy free instead of the evaporated milk? Would canned coconut milk work?
Layne Kangas says
Hi, Glorys – we haven’t tested it with non-dairy milk so I’m not sure what impact that would have! If you end up trying them, please let me know!