Mini Pumpkin Pies

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These Mini Pumpkin Pies have the flavors of traditional pumpkin pie, but in mini form and individual servings. The perfect bite and so easy!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time18

Chill3

Total Time3 48

Course: Dessert

Cuisine: American

Keyword: Mini Pumpkin Pie Recipe, mini pumpkin pies

Servings: mini pies

Preheat oven to 400 degrees F. Lightly coat 2 standard 12-count muffin pans with nonstick spray.
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 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.
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.)
Cool completely. Cover, then transfer to the refrigerator to chill for at least 3 hours or overnight.
Carefully remove them from the muffin tins. You can serve them chilled or at room temperature, plain or with homemade whipped cream!