These Mini Pumpkin Pies have all the flavors of traditional pumpkin pie, but in mini form and individual servings. They’re easy to make, easy to serve, and easy to eat! I absolutely love them for Thanksgiving or entertaining!

What is better than pumpkin pie? Mini pumpkin pies, of course! My family never used to get excited over pumpkin pie…until I started making these little tarts. Now they request them every year, and easily devour 5 of them. These are the perfect bite and so great for gatherings where there are a lot of desserts and you want to sample one of everything. If you love these, definitely check out our mini pecan pies, too!

Helpful Tips

• Pie crusts. You’ll need 2 refrigerated rolled pie crusts (homemade pie crust or store-bought.)
• Pie dough circles should be 3.5-inches in diameter. Cut out circles from your dough using a cookie cutter or glass that has a 3.5-inch diameter. (Any smaller and your filling will pool over. Any bigger and you won’t have enough filling.)
• Use regular muffin tins, not mini muffin tins. These are mini pies, but you’ll be using two regular 12-count muffin tins, not mini muffin tins.
• Make sure your crust doesn’t have any rips. If you’ve got any tears, your filling could seep through, making it harder to remove them once baked.
• Don’t overfill the crusts. (For the same reason as above ^^)
• Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already spiced and sweetened, which will make these tarts too sweet.
• Buy evaporated milk. Make sure you buy evaporated milk and not sweetened condensed milk.

How to Make Mini Pumpkin Pies Step By Step

• Gather your ingredients and preheat oven to 400F. Lightly coat 2 standard muffin tins with nonstick spray.

• Cut out mini crusts. On a lightly floured surface, roll out 2 refrigerated pie crusts to 1/8-inch thickness. Using a 3 1/2-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scraps of pie dough to cut out the circles, if necessary.

• Place in muffin tins. Place each circle of pie crust into 18 muffin slots. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.

• Make the filling. In a mixing bowl, whisk together 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1 & 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until well combined. Then whisk in 1 cup pumpkin puree, 3/4 cup evaporated milk, 1 large egg, and 1/2 teaspoon vanilla until fully combined.

• Fill the pie crusts. Remove the muffin pans with the pie crusts from the refrigerator. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).

• Bake. Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown (watch them carefully so they don’t burn.)
• Cool and Chill. Cool completely. Cover, then transfer to the refrigerator to chill for at least 3 hours or overnight.
• Enjoy. Carefully remove them from the muffin tins. Leave them bare or top with some homemade whipped cream and enjoy!

How to Store Mini Pumpkin Pies

• Fridge. Mini pumpkin pies should be covered and stored in an airtight container and refrigerated for up to 3 days. Great for leftovers, but also if you want to make them ahead of time. Add whipped cream closer to when you’ll be serving them.
• Freezer. Baked, cooled, and wrapped tightly, these can be made ahead and frozen for up to 1 month. The night before you serve them, thaw overnight in the fridge. Serve them cold, room temperature, or warm them up in a 350°F oven for 5-8 minutes to crisp the crust. Allow to cool and dollop on some whipped cream.

More Pie Recipes

• Chocolate Pie
• Apple Hand Pies
• Cranberry Hand Pies
• Pecan Hand Pies

My Mini Pumpkin Pies recipe was originally published 11/7/20. It was retested, reworked, and republished to be better than ever 10/31/25.

I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!