It happened last Thanksgiving — my cousin tried to sneak a second slice of pie before dinner. Classic move. But that’s when I knew: we needed a better dessert plan. Mini pumpkin pies to the rescue. No slicing, no squabbling, just individual, cozy bites of spiced pumpkin goodness. And yes, everyone still went back for seconds.
Table of Contents
Why You’ll Love These Mini Pumpkin Pies
Classic Flavor in a Mini Package
These mini pumpkin pies pack all the warm, nostalgic flavor of a traditional pie into bite-sized servings. Each one has a flaky, buttery crust and a creamy, spiced filling that tastes just like fall.
Great for Parties, Holidays, or Make-Ahead Treats
They shine at Thanksgiving dessert tables, potlucks, and festive gatherings. Because they’re made in muffin tins, they’re easy to portion and even easier to pack for events or make ahead for stress-free hosting.
Easy to Bake with Store-Bought or Homemade Crust
You can keep things simple with store-bought crust, or roll out your favorite homemade dough. Either way, these pies are forgiving and fun to make. No need for fancy pie dishes or decorative edges.
Tools & Ingredients You’ll Need
Simple Pantry Staples
You’ll need pumpkin puree (not pie filling), evaporated milk, brown sugar, and classic pumpkin pie spices. One egg, vanilla, and a pinch of salt round it all out. Finish them with homemade whipped cream if you’d like — they truly don’t need much dressing up.
The Right Muffin Tin Matters
Use two standard 12-count muffin tins. Don’t use mini muffin pans, or your crusts won’t hold the filling. Regular-size muffin tins give the perfect bite — two, maybe three bites max.
Store-Bought vs. Homemade Pie Crust
Both options work beautifully. Just be sure to roll your crust to 1/8-inch thickness and cut circles exactly 3.5 inches wide. This helps them hold shape, avoid overbaking, and look nice and even.
Step-by-Step: How to Make Mini Pumpkin Pies
Step 1 – Prepare the Muffin Tins and Pie Dough
Preheat your oven to 400°F. Lightly grease 18 cups of your muffin pans. Roll out your pie dough to 1/8-inch thick, then use a 3.5-inch round cutter (or an upside-down glass) to cut 18 circles. Gently press each circle into the muffin cups. Refrigerate while you make the filling.
Step 2 – Mix the Pumpkin Pie Filling
In a medium bowl, whisk together 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Add 1 cup canned pumpkin puree, 3/4 cup evaporated milk, 1 large lightly beaten egg, and 1/2 teaspoon vanilla extract. Whisk until smooth.
Step 3 – Fill and Bake
Spoon 2 tablespoons of filling into each crust-lined muffin cup. Don’t overfill or it may bubble over. Bake for 16 to 20 minutes, until the filling is just set and the crust is golden. If you gently shake the pan and the centers don’t jiggle, they’re ready.
Step 4 – Cool, Chill, and Top with Whipped Cream
Let pies cool in the pans for 30 minutes, then gently lift them out and let cool completely. Chill in an airtight container in the fridge for at least 3 hours or overnight. Right before serving, add a swirl of homemade whipped cream.
Expert Tips for Perfect Mini Pumpkin Pies
Cut Dough Circles to Exactly 3.5 Inches
This size ensures each crust fits snugly without extra folds or rips. A clean edge also helps the pies pop out easily after baking.
Don’t Overfill the Crusts
Stick to about 2 tablespoons of filling per cup. Too much will overflow and stick to the pan, making removal tricky.
Use Pure Pumpkin Puree (Not Pie Filling)
Canned pumpkin pie filling has added sugar and spices. For consistent, flavorful results, use pure canned pumpkin and season it yourself.
Chill Before Serving for Best Texture
Cooling helps the custard firm up and the flavors meld. If you like a creamy, sliceable filling, this step is key.
Storage and Make-Ahead Tips
Refrigeration
Once fully cooled, store mini pumpkin pies in an airtight container in the fridge for up to 3 days. They’re best served chilled or at room temp.
Freezing and Reheating
You can freeze them! Wrap the cooled pies tightly in plastic and foil. Freeze for up to one month. To serve, thaw overnight in the fridge or warm them briefly at 350°F for 5 to 8 minutes.
When to Add Whipped Cream
Wait until just before serving to add whipped cream. This keeps the topping fresh and fluffy, especially if you’re storing or transporting them.
Mini Pumpkin Pie FAQs
Do mini pumpkin pies need to be refrigerated?
Yes, refrigerate them once they’ve cooled completely. Because the filling contains egg and dairy, chilling helps keep them safe and fresh.
How long do mini pie pumpkins last?
If you’re using fresh mini pumpkins for puree, they last about 1 to 2 months in a cool, dry spot. Once cut or cooked, refrigerate and use within a week.
How long does it take to cook mini pumpkin pie tarts?
Bake them for 16 to 20 minutes. Check for doneness by gently shaking the pan — the filling should look set and not jiggle.
How long does pumpkin pie chill?
Chill for at least 3 hours. Overnight is even better, as it gives the custard time to firm up and deepen in flavor.
Mini Pumpkin Pies Recipe
Print
Mini Pumpkin Pies (Perfectly Spiced & Bite-Sized for the Holidays)
- Total Time: 35 minutes
- Yield: 18 mini pies 1x
Description
Traditional pumpkin pie flavors in bite-sized, individual servings. Perfect for Thanksgiving or gatherings with lots of desserts.
Ingredients
2 unbaked 9-inch pie crusts (homemade or store-bought)
1/3 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup evaporated milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Homemade whipped cream (for topping)
Instructions
1. Preheat oven to 400°F.
2. Roll pie crusts to 1/8-inch thickness and cut out 18 circles using a 3.5-inch cutter.
3. Fit dough circles into 18 slots of two standard 12-count muffin pans.
4. Refrigerate the dough in the tins while preparing filling.
5. Mix brown sugar, granulated sugar, pumpkin pie spice, and salt.
6. Add pumpkin puree, evaporated milk, egg, and vanilla. Whisk until combined.
7. Distribute filling evenly into dough-lined muffin tins (about 2 tbsp each).
8. Bake for 16–20 minutes until filling is set and crust is golden.
9. Cool 30 minutes on wire rack, then remove from tins to cool completely.
10. Chill in airtight container in fridge at least 3 hours or overnight.
11. Serve chilled or at room temperature, plain or with whipped cream.
Notes
Use regular muffin tins, not mini ones.
Dough circles must be exactly 3.5 inches for best results.
Avoid rips in the crust to prevent leakage.
Don’t overfill crusts.
Use pure pumpkin puree, not pre-sweetened pie filling.
Use evaporated milk, not sweetened condensed milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 148
- Sugar: 7g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 14mg
Explore Similar Recipes
If pumpkin is your seasonal love language, there’s more to try! For a soft treat bursting with fall flavor, check out our chewy pumpkin cookies with warm spice . You might also love our moist pumpkin bread with fall flavor , or our classic silky pumpkin pie recipe for when you want to go full pie mode. And don’t miss the soft and amazing pumpkin muffins — another make-ahead marvel.
Final Thoughts
A Cozy, Crowd-Pleasing Favorite
Mini pumpkin pies check all the boxes: they’re easy to make, packed with cozy flavor, great for preparing ahead of time, and honestly — completely adorable. These little guys are the perfect balance of flaky crust and spiced pumpkin filling, all in a tidy, two-bite form that’s ideal for everything from fall bake sales to Thanksgiving dessert tables. They’re a total crowd-pleaser, not just because they taste amazing, but because everyone gets their own little pie. No slicing, no mess, no “was that piece bigger than mine?” drama.
They’re also incredibly versatile. Serve them chilled with a dollop of whipped cream, or warm them slightly for that fresh-from-the-oven comfort. Whether you make your crust from scratch or roll out a store-bought version, they turn out beautiful and delicious every time. Make them once, and people will be asking about them year after year. They’re the kind of treat that quietly becomes tradition.
Don’t Forget to Snap a Photo & Tag Us!
We’d love to see your creations! Share your mini pies on Instagram or save the recipe to your board on Pinterest . Happy baking, friend.