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.

Course Dessert

Cuisine American

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Prep Time 20

Cook Time 35

Total Time 55

Servings mini pies

Calories 205kcal

Author Cathy Pollak

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.

If you’re making these mini pumpkin pies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition