These Mini Pumpkin Pies have all the flavors of traditional pumpkin pie, but in mini form and individual servings. Super easy dessert and great for Thanksgiving or entertaining!
If you love these, definitely check out our mini pecan pies, too!
What is better than pumpkin pie? Mini pumpkin pies, of course! If I can find a way to convert anything into a miniature version, you can bet I will.
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!
Mini Pumpkin Pies
You’ll pretty much need the same ingredients you use for traditional pumpkin pie, with some slight variation.
Dry ingredients: 2 pie crusts (homemade pie crust or store-bought), brown sugar, granulated sugar, pumpkin pie spice, and salt.
Wet Ingredients: canned pumpkin puree, evaporated milk, egg, and vanilla.
For topping: homemade whipped cream or whipped topping.
How to Make Mini Pumpkin Pies in Muffin Tins
These little pies are so easy to make! (Scroll below for the detailed printable.)
- Pie Dough – first, you’ll need pie dough for the crust. You can make my homemade pie crust (you’ll need two) or buy a 14 ounce refrigerated package that has two rolls. Roll the pie dough out to an 1/8-inch thickness, then cut out 18, 3 1/2-inch circles, re-rolling any scraps if necessary. Fit dough circles into muffin tin slots.
- Make the Filling – mix together the ingredients for the pumpkin pie filling, then fill each muffin tin slot evenly.
- Bake and Cool – bake until the mixture is set and the crust is golden, cool on a wire rack, then remove them from the muffin tin to cool completely.
- Chill – one cooled, place in an airtight container, in a single layer, and transfer to the refrigerator to chill for at least 3 hours or overnight.
- Finish – leave them bare or top with some homemade whipped cream and enjoy!
How long to cook mini pumpkin pies? These mini pies bake at 400°F for 16-20 minutes or until the tops are set and the crust is lightly golden brown.
Mini Pumpkin Pie Recipe – Important Notes
- 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.
- 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.)
- 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 Store Mini Pumpkin Pies
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.
Can you freeze mini pumpkin pies? Yep! 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.
Watch Them Being Made
Other Mini Desserts
Other Pie Recipes
Mini Pumpkin Pies
- 2 9-inch unbaked 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
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll the pie crusts out 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 each circle of pie crust in 18 slots of 2 standard 12-count muffin pans. 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.
- In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
- 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 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.)
- Remove from the oven and allow to cool on a wire rack for 30 minutes, then carefully remove from the muffin pan and place on the wire rack to cool completely.
- Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
- After chilling, carefully remove from the pans. You can serve them chilled or at room temperature, plain or with homemade whipped cream!