These Mini Pumpkin Pies have all the fall flavors you love in a classic pumpkin pie, but in a smaller, cuter version. With their creamy pumpkin filling and hints of cinnamon, nutmeg, and cloves in a flaky crust, these cute little pies are a delicious way to end a festive meal. Makes 24 mini pies in about 30 minutes.
When fall arrives, we have pumpkin, spice, and everything nice on our minds. These little pies are easy to make, easy to eat, and easy to transport. They're a delicious treat all by themselves or served with coffee, milk, or hot tea. They're the perfect pumpkin pie you can eat without utensils 🙂
Why You'll Love Them
Rich and creamy mini pumpkin pies are a yummy treat that combines the warm, comforting flavors of autumn with the fun of eating individual servings. These handheld desserts are not only easy to make but also incredibly delicious, making them a fantastic addition to any Thanksgiving spread.
Can't get enough cinnamon and nutmeg this time of the year? Be sure to check out these Stove Top Candied Sweet Potatoes!
Ingredients You'll Need
Mini Pumpkin Pies are easy to make thanks to ready-made ingredients such as the pie crusts and canned pumpkin puree! See the recipe card for complete details.
Ready-to-bake pie crusts - So simple and convenient, I love this shortcut! Use a biscuit cutter, cookie cutter, or wide mouth mason jar lid as the template for cutting 3-inch circles of crust for these pies.
Pumpkin puree - Use pumpkin puree (not pumpkin pie filling!). The puree contains only pumpkin - no sugar, spices, or fillers. Just plain ole pumpkin, that's it. I also use canned pumpkin puree for my Pumpkin Pecan Spice Cake.
Evaporated milk - Adds richness and creaminess to the filling. because it really does make a huge difference in the moistness and richness of the recipe.
Brown sugar - Sweetens the pie and enhances its caramel notes.
Eggs - Bind the ingredients together. The eggs don't have to be room temperature for this recipe. Cold eggs are fine.
Ground cinnamon, ground nutmeg, and ground cloves - provides warm, earthy, and slightly nutty flavors!
Ingredient Substitutions
- For a fantastic change of pace, use ready-made mini graham crusts.
- You can substitute honey or maple syrup for brown sugar to experiment with different sweeteners.
- Additionally, try adding a dollop of whipped cream or a sprinkle of crushed pecans for extra indulgence.
- Instead of evaporated milk, use whole milk (but I highly recommend the evaporated milk for the richness it provides).
How to Make Mini Pumpkin Pies
Follow the recipe card for the detailed baking instructions.
Step 1 - Cut pie crusts into 3-inch circles.
Step 2 - Press down into mini muffin pan.
Step 3 - Mix all the pie filling ingredients. Divide among the mini pie shells.
Step 4 - Bake. Eat. Smile 🙂
Step 5 - Cool and top with whipped cream and a sprinkle of cinnamon.
Recipe Tips
- Garnish each pie with whipped cream, a sprinkling of cinnamon, or a whole pecan slice.
- Serve room temperature or chilled for the best flavor and texture.
- Don't overmix the filling; it should be smooth but not whipped.
- Use a toothpick or knife to check for doneness; it should come out clean when inserted into the center of the pies.
How to Shape the Pie Dough
To make 3-inch circles of pie dough, there are several items you can use that you may already have in your kitchen:
- Wide-mouth mason jar or lid
- 3-inch biscuit cutter
- Drinking glass with a 3-inch rim
- A knife or pizza cutter, tracing around a 3-inch circular stencil
- A vegetable can with a 3-inch diameter, with both ends removed (wash and dry the can before using!)
What to Serve with Pumpkin Pie
Serve these little pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. For a refreshing contrast, you can also offer a side of berries or fruit.
Transporting Baked Pies
So now that you’ve made these delicious mini pies, what the best way to transport them? I recently discovered a plastic carrier that’s perfect for transporting pies, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!
Storing Baked Pies
Keep your pumpkin pies fresh by storing them in the refrigerator. Store them covered, in an airtight container for up to 3 days.
Questions You May Have
Yes, homemade pumpkin puree can be used, just make sure it's well-drained to achieve the right consistency.
Absolutely! You can prepare the pies a day in advance and store them in the refrigerator. Just be sure to cover them well to prevent drying out. Add the whipped topping just before serving them.
The key difference lies in the ingredients and purpose. Pumpkin puree is a single ingredient, while pumpkin pie filling is a pre-seasoned mixture of pumpkin and other ingredients.
More Pie Recipes
- Easy Chocolate Chess Pie
- Butterscotch Cinnamon Pie
- Southern Lemon Chess Pie
- The Best Southern Pecan Pie
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
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Recipe
Mini Pumpkin Pies
Equipment
- 24-cup mini muffin pan
- 3-inch mason jar lid, cookie cutter, or biscuit cutter
- large mixing bowl
- whisk
- measuring cup(s)
- measuring spoons
Ingredients
- 1 15-oz. package ready-to-bake pie crusts
- 1 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 425°F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
- Use a wide-mouth jar lid to cut circles from the pie crust. Place the pie circles into the muffin cups, pressing them down. If necessary, softly knead and roll out any remaining dough from the cut rings to create a total of 24 circles.
- Combine the remaining ingredients in a large mixing bowl until you have a smooth consistency.
- Divide the filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350F and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove the pan from oven and let cool for 10-15 minutes. Remove the mini pies from the muffin pan to finish cooling. Right before serving, top with whipped cream. Garnish with some ground cinnamon, if desired.
Notes
Nutrition
This recipe was originally published in 2020 and was updated in 2023.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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