Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree (not pumpkin pie filling); 1 can (14 oz) sweetened condensed milk or 1 can (12 oz) evaporated milk + 1/3 cup granulated sugar; 2 large eggs; 1 1/2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 package refrigerated pie crust or homemade crust; Whipped cream (optional, for serving)

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Mini pumpkin pies are the perfect bite-sized version of a classic holiday favorite. They’re sweet, creamy, spiced just right, and baked in little individual portions that are as cute as they are convenient. Whether I’m hosting a fall gathering, prepping for Thanksgiving, or just craving something cozy and festive, these mini pies are always a hit.

Why You’ll Love This Recipe

I love these mini pumpkin pies because they’re easy to make, serve, and store. There’s no messy slicing or waiting for the filling to set—each pie bakes up perfectly in its own little shell. They’re ideal for parties, dessert tables, or portion-controlled treats when I don’t want a whole slice. Plus, I can make them ahead and decorate them however I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
Sweetened condensed milk or evaporated milk
Eggs
Granulated sugar (if using evaporated milk)
Pumpkin pie spice
Vanilla extract
Refrigerated or homemade pie crust
Whipped cream (optional, for topping)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
I roll out the pie crust and use a round cutter or glass to cut circles that fit into each muffin cup. I press them in gently to form little crusts.
In a bowl, I mix the pumpkin puree, sweetened condensed milk (or evaporated milk and sugar), eggs, pumpkin pie spice, and vanilla until smooth.
I pour the filling into each mini crust, filling them nearly to the top.
I bake for about 20–25 minutes, or until the centers are set and a toothpick comes out clean.
I let them cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
I chill them for at least 1 hour before serving, and top with whipped cream if I’m feeling extra festive.

Servings and timing

This recipe makes about 12 mini pies, depending on the size of my muffin tin. It takes around 15 minutes to prep and 25 minutes to bake, plus cooling and chilling time. I usually set aside about 1½ hours total.

Variations

Sometimes I use mini tart pans or a mini muffin tin for smaller bites. I’ve also added a pecan topping, chocolate chips, or a maple glaze to switch things up. If I want a dairy-free version, I use coconut milk and a dairy-free crust. I’ve even made a graham cracker crust for a fun twist.

Storage/Reheating

I store the mini pumpkin pies in an airtight container in the fridge for up to 4 days. They’re best served chilled or at room temperature. I don’t usually reheat them, but if I want to, I warm them gently in the oven at a low temperature.

FAQs

Can I make these ahead of time?

Yes, I often make them a day in advance. They hold up well in the fridge and taste even better after chilling.

Can I freeze mini pumpkin pies?

Yes. I let them cool completely, wrap them individually in plastic wrap, and store them in a freezer-safe bag. I thaw them in the fridge overnight before serving.

Do I need to blind bake the crust?

Not for this recipe. Since the pies are small and bake quickly, the crust cooks through without needing to pre-bake it.

Can I use pumpkin pie filling instead of puree?

I don’t recommend it—it already has sugar and spices added, which can throw off the flavor and texture. I stick to pure pumpkin puree.

What can I use if I don’t have a round cutter?

I use the rim of a glass, a jar lid, or even a cookie cutter that fits my muffin tin. I just make sure it’s large enough to press into the cup with a little edge.

Conclusion

Mini pumpkin pies are everything I love about the classic dessert, just in a more fun and manageable size. They’re easy to make, easy to serve, and full of that warm, spiced flavor that makes pumpkin pie such a seasonal favorite. Whether I’m sharing them at a gathering or keeping a few in the fridge for myself, these little treats always bring comfort and joy.