Mini pumpkin pies baked in a muffin tin with the same old-school custard, pie crust, and are perfect for passing around the table. They bake up quick and there are rarely leftovers to guard.
Mini Pumpkin Pies, Minus the Ceremony
The heart wants what the heart wants and sometimes that’s pumpkin pie without the whole ceremony of rolling out and babysitting a big one. My mini pumpkin pies skip the ritual: muffin tin, premade crust, craving handled.
These individual pumpkin pies work in all the liminal spaces of fall: Friendsgiving spreads, game day tables, late October Tuesdays, tailgates, even the Thanksgiving dessert buffet. These mini pies travel easy, no one argues over slice size, and the first bite proves they carry a little more than they let on.
Why I Love This Recipe
- All the flavor in a bite-sized version.
- Pumpkin pie without the commitment.
- Friendsgiving hero status, unlocked.
- The muffin tin is your best friend here.
Ingredients That Make It Work
Every good pumpkin pie, full or mini, needs the usual characters to make it happen.
- Cooking spray – the unglamorous hero that keeps pies from sticking.
- Pumpkin purée – 100% pure pumpkin, not pie filling. Makes the custard taste like actual pumpkin pie, and if you’re in a pumpkin mood that goes beyond pie, my pumpkin chai pots de crème is the fully-grown-up version.
- Evaporated milk – the classic move for that smooth, creamy texture you expect from the original.
- Egg – pie glue.
- Brown sugar – molasses-rich, moody, sticky drama, just the way pie likes it.
- Cinnamon, ginger, nutmeg, cloves – the loudspeaker pumpkin spice crew that announces fall.
- Salt – a baking necessity.
- Pie crust – shortcuts are strategy, not weakness. Roll, cut, press, and bake.
- Whipped cream – crown it or don’t, but really, it’s not pumpkin pie without it.
How to Make Mini Pumpkin Pies
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the pans and crusts)
Heat the oven to 350°F (175°C) and spray the muffin tins so nothing sticks. Roll the dough thin, about 1/8 inch (3 mm), and cut 3 1/2-inch (9 cm) circles. Press each one in firmly so the bottom and sides are covered. - Step Two (make the filling)
Whisk the pumpkin purée, evaporated milk, egg, brown sugar, spices, and salt until smooth and glossy. It should look like classic pumpkin pie batter. - Step Three (fill and bake)
Spoon the filling into each crust, about 2 1/2 tablespoons (37 mL). Bake for 30 to 35 minutes, until the centers barely move and the crust looks golden. - Step Four (cool and serve)
Let them cool in the pan, then run a knife around the edges to lift them out. Serve at room temperature or chilled with whipped cream on top.
Recipe Tips
Small details make or break pumpkin desserts. Here’s what matters for these mini pies.
- Stick with 100% pumpkin purée, not pie filling. The flavor stays real, texture stays right.
- Skip the par-bake. Crust and custard set together without the extra step.
- A touch of vanilla extract smooths out the spice mix if that’s your thing.
- Cardamom or allspice take the flavor in a new direction, it’s worth trying.
- Store-bought dough keeps it quick, but if you’re a pie-crust purist, go homemade.
- Finish with whipped cream and a sprinkle of cinnamon or crushed graham cracker crumbs for texture.
- These chill well, kind of like my pumpkin tiramisu, which also does its best work straight from the fridge.
How to Store and Serve Them
Mini pumpkin pies don’t need a lot, just a cool spot to hang out before you bring them to the table.
- Once the mini pumpkin pies are cooled, cover the pan or move them to an airtight container.
- Straight to the fridge. Custard fillings need to stay cold.
- They’ll hold for four days, but good luck making them last that long.
- Serve them chilled or room temp, don’t skip the whipped cream.
- If you’re baking ahead for Thanksgiving, make them a day or two before and let the fridge do the work.
FAQs
- Can I use homemade pumpkin purée instead of canned?
You can, but make sure it’s well-drained. Homemade purée holds more water, which can throw off the custard. I usually simmer it for a few minutes to thicken before mixing it in. - Why not use pumpkin pie filling?
Pie filling is already sweetened and spiced, which doubles everything in this recipe. Starting with pure pumpkin gives you control over the flavor and keeps it from tasting syrupy. - How do I know when the custard is baked through?
Look for centers that barely move when you jiggle the pan. If they ripple like water, they need more time. Pumpkin custard finishes setting as it cools, so pull them before they look fully firm. - Can I use a different crust for these?
Puff pastry, shortcrust, or gingersnap crumb crusts all work. If you switch, watch the bake time because thinner crusts brown faster. For a gingersnap crumb version, see my mini pumpkin tarts. If you’d rather use gingersnaps in layers instead of crust, my no bake pumpkin icebox cake shows you that route. - What’s the best way to serve them for a crowd?
Set them out chilled on a platter and add whipped cream right before serving. Serving them on a chilled platter helps keep them cold and tasting as good as they should. - How do I keep the crust from shrinking in the muffin tin?
Make sure the dough is cold when you press it in and don’t stretch it to fit. A quick chill before baking helps the shape hold.
More Thanksgiving Desserts Worth Making
Pumpkin leads the charge here, but there’s room for a little pecan too.
- Two-Ingredient Pumpkin Cake – with apple cider glaze.
- Pumpkin Caramel Bars with Bacon – you’ll be shocked at this perfect combo.
- Pumpkin Dump Cake – a hands-off dessert that feeds everyone.
- Pecan Pie Cobbler – rich, nutty, eggless, perfect for a crowd.
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Mini Pumpkin Pies
Mini Pumpkin Pies baked in a muffin tin with classic pumpkin custard and flaky pie crust. These individual pumpkin pies are easy to make, chill beautifully, and are perfect for Thanksgiving or any fall dessert spread. Each bite delivers the creamy pumpkin filling and warm spice flavor you’d expect from a full-size pie, in a smaller, crowd-friendly version.
Servings: 18 mini pies
Calories: 205kcal
Equipment
- measuring cups and spoons For consistency.
- mixing bowls For whisking the pumpkin custard filling.
- 2 muffin tins Used for baking individual mini pies evenly.
- round cutter 3.5" (9 cm). For cutting pie dough.
- whisk For combining ingredients smoothly.
- cooling rack Pies crust cools evenly on a rack without getting soggy on the bottom.
Ingredients
- cooking spray
- 2 unbaked pie crusts
- 1 can (15 oz / 425 g / 415 mL / 1 ¾ cups) pumpkin purée
- ¾ cup (180 ml) evaporated milk
- 1 large egg
- ⅔ cup (135 g) packed light brown sugar
- 1 tsp (3 g) ground cinnamon
- ½ tsp (1 g) ground ginger
- ⅛ tsp (0.3 g) ground nutmeg
- ⅛ tsp (0.3 g) ground cloves
- ¼ tsp (1.5 g) table salt
- whipped cream for serving, (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat 18 cups of two muffin pans with cooking spray.cooking spray
- Roll out the pie dough to ⅛-inch (3 mm) thickness and cut out circles with a 3½-inch (9 cm) cookie cutter.2 unbaked pie crusts
- Press one dough circle into each muffin cup, fitting it snugly against the bottom and sides.
- In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.1 can (15 oz / 425 g / 415 mL / 1 ¾ cups) pumpkin purée, ¾ cup (180 ml) evaporated milk, 1 large egg, ⅔ cup (135 g) packed light brown sugar, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground ginger, ¼ tsp (1.5 g) table salt, ⅛ tsp (0.3 g) ground nutmeg, ⅛ tsp (0.3 g) ground cloves
- Spoon about 2½ tablespoons (37 mL) of the pumpkin mixture into each crust-lined cup.
- Bake for 30 to 35 minutes, until the crusts are golden and the filling is set.
- Let the mini pies cool in the pans, then carefully run a knife around the edges to loosen and remove them.
- Top with whipped cream before serving, if desired.whipped cream
Notes
- For this recipe, use 100% pumpkin purée, not pumpkin pie filling. The plain purée keeps the flavor balanced and lets you control the sweetness and spice.
- Store-bought pie crusts work well and keep prep quick, but homemade dough can be used for a richer flavor.
- Mini pumpkin pies should be stored in the refrigerator once cooled, as the custard filling is perishable. They will keep for up to four days and can be served chilled or at room temperature with whipped cream.
- These bake evenly in a muffin tin, which gives each pie the same flaky crust and creamy pumpkin custard filling found in traditional pumpkin pie. Perfect for Thanksgiving dessert tables or any fall occasion where you want pumpkin pie without the slicing.
Nutrition
Nutrition Facts
Mini Pumpkin Pies
Amount Per Serving (80 g)
Calories 205
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 25mg8%
Sodium 120mg5%
Potassium 150mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 6500IU130%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Mini Pumpkin Pies? I’d love to hear how it turned out — leave a comment below and let me know.
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ANGEL says
What changes need to be used when using large muffin pans?
Cathy Pollak says
I used a standard muffin pan here – the usual cupcake size, where each cup holds about ¼ cup (60 mL) of filling. A large or “jumbo” muffin pan is much deeper and wider, holding closer to ½–¾ cup (120–180 mL). You could technically use it, but you’d need to cut the crust circles larger so they reach up the sides of the wells and still hold the filling properly.
The bake time would also need to increase since the filling sits deeper, and the centers might take longer to set. If you go that route, I’d fill them no more than halfway and add a few minutes to the bake time, keeping an eye on the crust so it doesn’t brown too fast. Just know I’ve never tried it with that size and can’t guarantee the outcome.
Precious matavikwa says
I love pumpkin so this was a good recipe for me!
Shauna says
Made these mini pumpkin pies for book club last night and they were a big hit. Turned out so cute! I sprinkled maple cookies on the whipped cream and it was a great addition.
Fanny says
These were the cutest and I made them for a sports party for the kiddos. Perfect grab and go for little hands. I even grabbed one myself. So easy to make.