Mini Pumpkin Pies are not only cute, but easy enough for the kids to make. These cozy spiced pies, made in a muffin tin, are just as creamy and sweet as their full-sized friends, but the good news is they bake faster and save you from the having to slice pie at the end of the evening. It’s a win-win for all.
Mini Pumpkin Pies
Mini pumpkin pies (or tarts) are the perfect addition to your Thanksgiving dessert buffet and are also a delightful brunch dessert!
Related: Mini Pumpkin Pie Tarts
The creamy pumpkin custard, with warm, fall-season spices, are baked inside mini pie crust shells for an easy-to-serve individually portioned treat.
Related: Mini Apple Crumble Pies
Ingredients and Substitutions
- Pumpkin Puree: Be sure to select pumpkin puree, not pumpkin pie filling. The pumpkin pie filling is already sweetened and seasoned and you just want plain pumpkin for this recipe.
- Evaporated Milk: The evaporated milk adds creaminess and a nudge of sweetness to the pie. If you do not have evaporated milk, you can substitute ¾ cup of half and half, along with the addition 2 teaspoons of cornstarch.
- Sugar: Brown sugar adds a subtle caramelized flavor to the pie. If you do not have brown sugar, an equal amount of granulated white sugar can be used.
- Spices: If you prefer to utilize already made pumpkin pie seasoning, use 1 ½ teaspoons of pumpkin pie seasoning and ½ teaspoon of ground cinnamon instead of the listed spice ingredients.
- Pie Crust: Your favorite homemade or store bought pie crust dough can be used.
GET THE FULL (PRINTABLE) PUMPKIN MINI PIE RECIPE BELOW. ENJOY!
How do I store mini pumpkin pies?
Mini pumpkin pies have a custard filling so they are best stored in the refrigerator.
Cover them with plastic wrap or place in an airtight container and they will keep in the refrigerator for 3-4 days.
Can you freeze pumpkin pie tarts?
Yes, pumpkin pie freezes quite well.
Simply wrap the individual pies with plastic wrap and store in a freezer bag or freezer-safe container. Allow to thaw in the refrigerator overnight before serving.
Do I need to par-bake the crust?
No, because of their small size the mini pie shells bake up perfectly, with the custard inside, and do not need to be par-baked.
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Tools You’ll Need
More Pumpkin Recipes To Enjoy This Season
- Pumpkin Spice Moscow Mule
- Pumpkin Mac and Cheese
- 2 Ingredient Pumpkin Cake
- Pumpkin Chili
- Pumpkin Pancakes
- Pumpkin Fudge Brownies
- Pumpkin Caramel Bars with Bacon
- Pumpkin Cookies with Molasses
- Pumpkin Pie Martini
- Pumpkin Buttermilk Muffins
- Pumpkin Drop Biscuits
- Pumpkin Crumb Coffee Cake
- Pumpkin Spice Chex Mix
- Pumpkin Smoothies
- Pumpkin Brown Sugar Muffins
- Brown Butter-Pumpkin Spiced Waffles
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! Take a snapshot and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.
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Pumpkin Mini Pies
- Preheat oven to 350 degrees F. Prepare 18 cups (2 muffin pans) with nonstick spray.
- Roll out pie dough circles to 1/8" thickness. Use a 3-1/2" cookie cutter to cut out circles.
- Place once circle into each of the muffin cups and press the dough into bottom and sides of each individual cup.
- Whisk all remaining ingredients in a large bowl until smooth.
- Fill each pie dough cup with pumpkin batter, using approximately 2-1/2 tablespoons of batter for each cup.
- Bake for 30-35 minutes, until crust is golden brown and custard is set.
- Let miniature pies cool in the pans, then carefully loosen them by running a knife around the outside of the pies before removing from the pan.
- Serve with whipped cream.
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