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Mini Pumpkin Pies

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close up shot of Mini Pumpkin Pies
As delicious as traditional pumpkin pie, these mini pumpkin pies are the perfect individual-sized version featuring a flaky crust brimming with creamy pumpkin filling.
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Table of Contents
  1. Mini Pumpkin Pies Ingredients
  2. How to Make This Mini Pumpkin Pies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

I’m not sure there is a better way to celebrate fall than with all things pumpkin, and these mini pumpkin pies are definitely packed with plenty of pumpkin spice. Buttery mini pie crusts are filled with a creamy spiced pumpkin pie filling, making these the perfect Thanksgiving dessert.

close up shot of Mini Pumpkin Pies

Mini Pumpkin Pies Ingredients

Mini Pumpkin Pies raw ingredients that are labeled

You’ll need:

  • 1½ packages of unbaked pie crust (3 rolls/crusts), room temperature
  • 15-ounce can of pure pumpkin puree
  • 12-ounce can evaporated milk
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • Spray whipped cream for topping (optional)

PRO TIP:

PRO TIP: Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

PIE CRUST: You can also substitute a homemade pie crust recipe for these easy mini pumpkin pies.

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 3 tablespoons of ground cinnamon, 4 teaspoons of ground ginger, 3 teaspoons of ground nutmeg, 1 teaspoon of ground cloves, and 1 teaspoon of ground allspice.

How to Make This Mini Pumpkin Pies Recipe

OUR RECIPE DEVELOPER SAYS

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.

STEP ONE: Preheat the oven to 375°F. Lightly grease a mini muffin pan and set aside.

STEP TWO: Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round cookie cutter to cut as many dough circles 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.

PRO TIP:

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.  

make round circles using biscuit cutter

STEP THREE: 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.

biscuit dough placed in each cavity and pressed into the bottom

STEP FOUR: Whisk together the pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until thoroughly combined.

pumpkin, evaporated milk, salt, eggs, and pumpkin pie whisked together in a bowl

STEP FIVE: Spoon about one tablespoon of pumpkin filling into each crust-lined muffin tin.

PRO TIP:

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

pumpkin pie filling placed into each crust lined muffin tin

STEP SIX: Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.

PRO TIP:

Pies will come out of the oven slightly puffed and will flatten out as they cool.

baked Mini Pumpkin Pies in a cupcake pan

STEP SEVEN: Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.

STEP EIGHT: Top completely cooled mini pies with a squirt of whipped cream just before serving.

How To Serve

These individual pumpkin pies are a great way to add a twist to Thanksgiving dinner. They are perfect for all those who love pumpkin pie, but they let everyone have their very own individual pies. Add a little whipped cream on top and a scoop of vanilla ice cream, and you’ll have a huge hit.

We love the cozy warmth pumpkin-flavored desserts bring to the season. Some of our other favorite pumpkin recipes include our pumpkin delight and pumpkin roll.

Storage

IN THE FRIDGE: Keep this delicious pumpkin dessert chilled in the refrigerator for up to five days.

IN THE FREEZER: Store your mini pumpkin pies in the freezer for up to 1 month.

a close up shot of Mini Pumpkin Pie with a bite taken out

Your fall dessert menu just got even tastier. These adorable mini pumpkin pies have the same amazing flaky crust and creamy pumpkin filling as traditional pumpkin pie but are packed into a bite-size package. 

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin puree?

If you want to use fresh puree, you can certainly use it in place of store-bought in this mini pumpkin pie recipe.

Can I freeze these little pies?

These homemade pumpkin mini pies will freeze well, just like a regular-sized pumpkin pie does. Wrap well and freeze for up to three months.

Can I make my own pie crust instead of using pre-made pie crusts?

For the delicious crust, either store-bought or homemade pie crusts would be perfect.

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Mini Pumpkin Pies

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As delicious as traditional pumpkin pie, these mini pumpkin pies are the perfect individual-sized version featuring a flaky crust brimming with creamy pumpkin filling.
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 54

Ingredients
  

  • unbaked pie crust 3 rolls/crusts, room temperature
  • 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.
  • Pies will come out of the oven slightly puffed and will flatten out as they cool.

Nutrition

Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.3mg
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