Is there anything that whispers “autumn” quite like the warm, spiced scent of a pumpkin pie baking in the oven? But let’s be real, sometimes the thought of making a whole pie from scratch feels a little intimidating for a busy weeknight. That’s where these adorable Mini Pumpkin Pies swoop in to save the day! They capture all the cozy, nostalgic flavor of the classic dessert in a charming, single-serving package that’s absolutely perfect for parties, Thanksgiving, or just satisfying a pesky pie craving.
Imagine a buttery, flaky crust filled with a velvety smooth, perfectly spiced pumpkin filling. They’re the kind of treat that makes your kitchen smell like a hug feels. Whether you’re a seasoned baker or just starting out, this recipe is designed to be completely approachable. So, grab your muffin tin and let’s create some mini magic together.
Table of Contents
Table of Contents
Why You’ll Love These Mini Pumpkin Pies
- Perfect Portion Control: Individual servings mean no messy slicing and everyone gets their own perfect little pie. They’re also great for preventing that “just one more sliver” situation that leads to an entire pie disappearing.
- Super Simple: Using pre-made pie crusts makes this recipe a breeze. It’s a fantastic shortcut that saves you time without sacrificing that homemade taste.
- A Total Crowd-Pleaser: These minis are a guaranteed hit at potlucks, holiday gatherings, or as a special after-school snack for the kids. They’re just so darn cute!
- Make-Ahead Friendly: You can bake these ahead of time, making your holiday meal prep so much smoother. More on that in the tips section!
Gathering Your Ingredients
Let’s get everything set up! The beauty of this recipe is its simplicity. You likely have many of these spices in your pantry already.
- 2 pre-made pie crusts (the kind you roll out, found in the refrigerated section)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Whipped cream, for serving
Let’s Make Some Mini Pies
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Mini Pumpkin Pies Recipe
- Total Time: 70 minutes
- Yield: 12 pies 1x
Description
Easy mini pumpkin pies Our recipe delivers perfect spiced filling flaky crust in every bite Get pro baking tips for your best dessert yet
Ingredients
- 2 pre-made pie crusts
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Whipped cream, for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a standard 12-cup muffin tin.
- Unroll your pie crusts on a lightly floured surface. Using a 4-inch round cutter, cut out 12 circles. Gently press each circle into a muffin cup, forming a small pastry shell.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth.
- Carefully pour or ladle the pumpkin filling into each pastry shell, filling them almost to the top.
- Bake for 15 minutes at 425°F, then without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 20-25 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pies cool in the muffin tin for about 15-20 minutes. Then, gently run a butter knife around the edges of each pie to loosen them and carefully transfer them to a wire rack to cool completely.
Notes
Easy Mini Pumpkin Pies capture all the cozy, nostalgic flavor of the classic dessert in a charming, single-serving package. Perfect for parties, Thanksgiving, or just satisfying a pesky pie craving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 pies
- Calories: 210 kcal
- Sugar: 16 g
- Fat: 9 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
Ready to bake? The process is straightforward and fun. I love how quickly these come together.
- Prep the Oven and Pan: Preheat your oven to 425°F (220°C). Generously grease a standard 12-cup muffin tin. This is crucial for getting the pies out easily!
- Create the Crusts: Unroll your pie crusts on a lightly floured surface. Using a 4-inch round cutter (a wide-mouth mason jar lid works in a pinch!), cut out 12 circles. Gently press each circle into a muffin cup, forming a small pastry shell. Don’t worry if they’re a little rustic – that’s part of their charm!
- Whisk the Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Keep whisking until the mixture is completely smooth and beautifully combined.
- Fill ‘Em Up: Carefully pour or ladle the pumpkin filling into each pastry shell, filling them almost to the top.
- Bake to Perfection: Bake for 15 minutes at 425°F, then without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 20-25 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool Down: Let the pies cool in the muffin tin for about 15-20 minutes. Then, gently run a butter knife around the edges of each pie to loosen them and carefully transfer them to a wire rack to cool completely.
For a complete guide on achieving the perfect flaky crust, check out my tips on working with pie crust.
Essential Equipment
- Standard 12-cup muffin tin
- Mixing bowls
- Whisk
- 4-inch round cutter or a wide-mouth jar lid
- Measuring cups and spoons
Tips, Tricks, and Fun Variations
This is where we can get creative! Here are a few ideas to make these mini pumpkin pies your own.
- Avoide a Soggy Bottom: For an extra crisp crust, you can blind bake the shells for about 5-7 minutes at 425°F before adding the filling. Just prick the bottoms with a fork first to prevent puffing.
- Spice It Your Way: If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, and a pinch of cloves. It’s a great way to adjust the flavor to your liking.
- Make Them Ahead: These pies are fantastic for prepping in advance. Once cooled, store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months! Just thaw in the fridge overnight.
- Get Fancy with Toppings: Serve with a generous dollop of freshly whipped cream, a drizzle of caramel sauce, or even a sprinkle of toasted pecans. The options are endless!
If you’re looking for another fantastic make-ahead dessert, you’ll love my No-Bake Cheesecake Bites.
How to Serve Your Mini Masterpieces
These little pies are stars on their own, but they can be part of a bigger dessert spread. They’re the perfect ending to a cozy family dinner alongside a cup of coffee or a scoop of vanilla ice cream. For a holiday feast, arrange them on a beautiful platter—they make a stunning presentation that’s much easier to serve than a whole pie!
Your Mini Pumpkin Pie Questions, Answered
Can I use a homemade pie crust?
Absolutely! If you have a favorite homemade pie crust recipe, feel free to use it. You’ll need enough dough for a double-crust pie to make 12 mini shells.
How do I know when the pies are done baking?
The pies are done when the filling is set. The center should have a slight jiggle (not a liquid wobble), and a knife inserted near the center should come out clean. They will firm up more as they cool.
Can I use fresh pumpkin instead of canned?
You can, but it requires an extra step. You’ll need to cook and puree a sugar pumpkin (like a Sugar Pie pumpkin) until it’s very smooth. According to the experts at Epicurious, using canned pumpkin often provides a more consistent texture and flavor.
How should I store leftovers?
Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. They’re delicious cold, or you can warm them gently in the microwave for a few seconds.
More Recipes to Fall For
If you enjoyed making these Mini Pumpkin Pies, you might want to try your hand at a classic version with my Classic Pumpkin Pie Recipe. Or, if you’re in the mood for more easy, bite-sized desserts, these Apple Pie Bites are always a hit!
I hope these Mini Pumpkin Pies bring as much joy to your table as they have to mine. There’s something truly special about a dessert that’s both effortless and impressive. Happy baking, and don’t forget to tag me on social media if you make them—I love seeing your creations!