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These mini pies are fun and oh-so festive! Did you know that all you need for the perfect mini pumpkin pies is 7 simple ingredients and a few easy steps? The little pumpkin pies look insanely cute piled up together. Serve as a holiday dessert, pop them into school lunchboxes, or have them with coffee as a cozy sweet treat! I love that they freeze really well, so I can make a batch at the beginning of the month. Using premade pastry makes this recipe so easy, and they are just baked in a muffin pan. The texture of these two-bite small pumpkin pies is silky smooth, rich, creamy, and full of dreamy vanilla and cinnamon flavors.
Whip up this recipe for mini pumpkin pies for friends and family for the perfect fall treat everyone will love.
Also try egg custard pie, banana and pumpkin muffins, no-churn pumpkin spice ice cream, or my pumpkin smores cookies.
Why You’ll Love It
Perfectly sized treats: These mini pumpkin pies are ideal for portion control or just a taste of fall without overindulging. Plus, they’re cute and fun to serve at gatherings!
Rich pumpkin flavor: Made with pure pumpkin purée, these pies deliver that authentic, earthy flavor without any artificial fillers or excess sugar.
Warm and cozy spices: The combination of cinnamon and vanilla creates a comforting, warm flavor that feels like a hug in every bite.
Ingredients for Mini Pumpkin Pies
A complete list of ingredients and amounts can be found in the recipe card below.
Pumpkin purée: This gives the pies natural pumpkin flavor. Using canned pumpkin purée ensures you get the true taste of pumpkin without the added sugars and spices found in canned pie fillings.
Light brown sugar: The molasses in the brown sugar adds a rich sweetness that complements the pumpkin and enhances the overall flavor depth.
Evaporated milk: This provides a creamy texture to the filling without adding too much liquid, keeping the pies rich yet not overly heavy.
Egg: The egg helps bind the filling together, ensuring a smooth, custard-like consistency when baked.
Pie crusts: A premade crust saves time and effort while providing a buttery, flaky base to hold the rich pumpkin filling. You can also use homemade pie crust of course, for your individual pumpkin pies.
Ground cinnamon: It’s a non-negotiable!
Vanilla extract: A dash of vanilla elevates the pumpkin spice profile in the pies.
How to Make Mini Pumpkin Pies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roll and cut the pie crusts: Roll out the pie crusts, cut them, and press them into the muffin pan. Chill them while you make the filling.
Make the pumpkin filling: In a large bowl, mix together the pumpkin puree, egg, evaporated milk, cinnamon, salt, vanilla, and brown sugar. Stir until fully combined and smooth.
Fill and bake: Remove the muffin pan from the fridge. Evenly distribute the pumpkin filling into each pie crust. Bake at 400°F for 16 to 20 minutes.
Cool and chill: Allow the pies to cool in the pan for 1 hour. Then, wrap the pan in plastic wrap and refrigerate for at least 3 hours.
Serve and enjoy: Gently remove the mini pies from the pan. Add your desired toppings and enjoy these bite-sized pumpkin treats!
Substitutions and Variations
Pie crust: If you need a gluten-free option, use a store-bought pie crust. You can swap the pie crust for a graham cracker crust or use homemade pie dough.
Egg substitute: To make this recipe egg-free, replace the egg with a chia egg (1 tablespoon chia seeds and 3 tablespoons water).
Dairy-free: To make the recipe dairy-free, substitute evaporated milk with coconut or almond milk. This may slightly change the flavor, but it will still be delicious.
Sweetener: Instead of brown sugar, try using coconut sugar or maple syrup for a refined sugar-free version of this mini pumpkin pie recipe.
Spices: Feel free to add a pinch of nutmeg or ginger for extra warmth, or use pumpkin pie spice for a convenient all-in-one blend.
Toppings: Customize the pies with whipped cream, caramel drizzle, chopped nuts, or a sprinkle of cinnamon sugar to enhance the presentation and flavor.
Serving Suggestions
Appetizer: Start with a little brie and cranberry bite (so good), this cozy roasted pumpkin apple soup, or this light chicken salad.
Main: Have you ever made beef wellington? You’ve got to try it! Pumpkin and sausage gnocchi is another yummy option.
Dessert: End with a plate of pumpkin mini pies!
How to Store Mini Pumpkin Pies
Store: Store mini pumpkin pies in an airtight container in the fridge for up to 3 days.
Freezer: Individually wrap in plastic wrap and place in an airtight, freezer-safe container. Freeze up to 2 months.
Thaw: Defrost in the fridge overnight and serve as desired!
Top Tips
Use pure pumpkin purée: Be sure to grab pure pumpkin purée, not pumpkin pie filling so that you can control your pies’ sweetness and spice levels.
Pre-bake the crusts: For an extra crispy and golden crust, lightly pre-bake your pie crusts before adding the filling. This helps prevent sogginess in the mini pies.
Don’t overmix: When combining the filling ingredients, mix just until smooth. Overmixing can introduce air, leading to cracks in your pumpkin filling as it bakes.
Chill before cutting: After baking, allow the pies to cool completely. Chilling them in the fridge will make slicing and serving neater and easier.
Spice it up: Add a pinch of nutmeg, cloves, or ginger to enhance the spice profile and give your pies an extra fall flavor boost.
Make ahead: These mini pumpkin pies can be made a day in advance, saving you time when prepping for a party or holiday dinner. Just store them in the fridge and bring to room temperature before serving.
Mini Pumpkin Pie FAQs
Absolutely! Store-bought pie crust works perfectly and saves time. Just roll it out and cut it into smaller pieces to fit your mini pie molds.
The filling should be set but still slightly jiggly in the center. As they cool, the pies will continue to firm up. If the edges look golden and a toothpick inserted near the center comes out mostly clean, they’re ready!
Yes! Just use a gluten-free pie crust or make your own using gluten-free flour. The filling itself is naturally gluten-free, so it’s an easy adjustment.
To prevent cracks, avoid overbaking and overmixing the filling. Let the pies cool gradually at room temperature instead of putting them directly in the fridge, which can cause cracks from rapid temperature change.
Easy Mini Pumpkin Pies Recipe
Mini Pumpkin Pies
Equipment
- Muffin Pan Standard Size
- Round Cookie Cutter 3½-Inch
Ingredients
- 1 Cup pumpkin puree, not pumpkin pie filling
- 2 Teaspoons ground cinnamon
- 2 pie crusts, 9-inch
- 1 Teaspoon vanilla extract
- ¾ Cup evaporated milk
- 1 egg, large
- ¼ Teaspoon salt
- nonstick cooking spray, as needed
Instructions
- Preheat the oven to 400°F.
- Spray a nonstick standard-sized muffin pan with nonstick.
- On a lightly floured surface, roll out the pie crusts out to 1/8-inch thick. Cut out 18 circles of 3½ inches and arrange each one in the muffin pan.
- Carefully press the dough around the sides. Refrigerate while you make the filling.
- In a large bowl, combine the pumpkin puree, cinnamon, egg, evaporated milk, salt, brown sugar, and vanilla extract. Mix until smooth and well combined.
- Take the pie crusts out of the refrigerator and divide the pumpkin filling between them.
- Bake for 16 to 20 minutes or until the crust is golden brown and the pie tops are set.
- Take them out of the oven and cool for 1 hour. Next wrap the pan in plastic wrap, and refrigerate the pies for at least 3 hours.
- Take them out of the refrigerator and gently remove the pies from the pan.
- Serve with your desired toppings.
Notes
Pre-bake the crusts: For an extra crispy and golden crust, lightly pre-bake your pie crusts before adding the filling. This helps prevent sogginess in the mini pies.
Don’t overmix: When combining the filling ingredients, mix just until smooth. Overmixing can introduce air, leading to cracks in your pumpkin filling as it bakes.
Chill before cutting: After baking, allow the pies to cool completely. Chilling them in the fridge will make slicing and serving neater and easier.
Spice it up: Add a pinch of nutmeg, cloves, or ginger to enhance the spice profile and give your pies an extra fall flavor boost.
Make ahead: These mini pumpkin pies can be made a day in advance, saving you time when prepping for a party or holiday dinner. Just store them in the fridge and bring to room temperature before serving.
Nutrition
These adorable mini pumpkin pies look irresistible when stacked together; every bite is more delicious than the last. I love that they freeze beautifully so I can prepare a batch at the start of the month. Using pre-made pastry keeps things quick and hassle-free, while the filling turns out silky smooth, rich, creamy, and packed with dreamy vanilla and cinnamon flavors
Other Pumpkin Recipes to Try
- These adorable pumpkin-shaped crescent roll bites, stuffed with gooey cheese, are the perfect appetizer or snack for your fall gatherings.
- These rich, dark chocolate mini bundt cakes shaped like pumpkins offer a deliciously decadent treat.
- Pumpkin pie cheesecake is oh so good (and a no-bake recipe!)
- This creamy pumpkin cheesecake is a showstopping dessert with a chocolate graham cracker crust.
- These pumpkin pie popsicles, topped with a crunchy Oreo crumble, are a fun twist on a classic fall dessert.
- Elevate your coffee game with this pumpkin spice-whipped Dalgona coffee, a deliciously frothy and flavorful drink perfect for autumn.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These mini pies are so adorable and delicious! The creamy pumpkin filling is just the right touch, and they’re perfect for gifting.
Mini pumpkin pies are just too cute! They’re perfect for holiday gatherings, and I love that they freeze well. Such a delicious and fun treat to make!