I love how these Mini Pumpkin Pies deliver that classic Thanksgiving flavor in the cutest single-serve bites. They always disappear faster than the full-size pie.

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I’m obsessed with these Mini Pumpkin Pies because they give me the best part of pumpkin pie without committing to a full slice. Each little pie has that silky pumpkin puree filling, rich brown sugar sweetness, and a buttery crust that makes me go back for “just one more” every single time.

And yes, I absolutely count two as reasonable. They’re cute, but not in a fussy way, just the kind of dessert I love having on a holiday table or after dinner with coffee.

But the real reason I adore them? Big pumpkin pie flavor, tiny hand-held package, always.

Ingredients

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Pumpkin puree makes the filling creamy, cozy, and honestly pretty veggie-adjacent.
Brown sugar adds deep sweetness, with a little caramel vibe going on.
Eggs help everything set, so your minis don’t turn into pudding.
Cinnamon brings that classic fall smell everyone secretly loves.
Ginger gives a warm little kick without taking over.
Cloves are strong, but they make the spice flavor feel complete.
Nutmeg adds that bakery-style flavor you can’t quite place.
Salt keeps the sweetness from tasting flat or too heavy.
Vanilla smooths the whole filling out and makes it taste richer.
Evaporated milk makes it silky, not watery or bland.
Pie crust or tart shells bring the buttery bite.
Basically, the good part.
Whipped cream makes them feel party-ready, even on a random Tuesday.
Plus cinnamon on top looks cute and adds a tiny spicy finish.

Ingredient Quantities

1 (15 ounce) can pumpkin puree

3/4 cup packed brown sugar

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup evaporated milk

2 refrigerated pie crusts, or 12 ready made mini tart shells

Whipped cream for serving, optional

Ground cinnamon for dusting, optional

How to Make this

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1. Preheat oven to 350°F and lightly grease a 12-cup muffin tin if using pie crust rounds; if using ready made mini tart shells, place them on a baking sheet.

2. Unroll refrigerated pie crusts and cut into 12 rounds slightly larger than the muffin cups, or skip this step if using mini tart shells.

3. Press each crust round into the prepared muffin cups, crimping edges as needed to form a small tart shell.

4. In a large bowl whisk together 1 (15 ounce) can pumpkin puree, 3/4 cup packed brown sugar, and 2 large eggs until smooth.

5. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt; whisk to combine.

6. Stir in 1 teaspoon vanilla extract and 1 cup evaporated milk until the filling is uniform and slightly thin.

7. Divide the filling evenly among the 12 crusts or mini shells, filling each about three quarters full.

8. Bake in the preheated oven for 20 to 25 minutes, or until the filling is set around the edges and slightly jiggles in the center.

9. Remove from oven and let the mini pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely; chill if you prefer them cold.

10. Serve topped with whipped cream and a light dusting of ground cinnamon if desired.

Equipment Needed

1. Oven
2. 12 cup muffin tin or baking sheet for mini shells
3. Rolling pin and 3 inch round cutter or biscuit cutter
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Can opener
8. Rubber spatula or spoon for scraping
9. Wire cooling rack
10. Pastry brush or your fingers for crimping crust edges

FAQ

Q: Can I use ready made mini tart shells instead of making crusts?

A: Yes. Fill ready made shells and bake as directed. If using refrigerated pie crusts, press dough into mini tins and trim before filling.

Q: What oven temperature and baking time should I use?

A: Bake at 350 F for 20 to 25 minutes, or until centers are mostly set with a slight jiggle. Baking times vary with shell size and oven, so check at 18 minutes.

Q: How do I know the filling is done?

A: The edges should be set and the center should have a gentle jiggle but not be liquid. A toothpick from the center will come out mostly clean with a few moist crumbs.

Q: Can I make the filling ahead of time?

A: Yes. Prepare the filling up to 24 hours ahead, store covered in the refrigerator, then fill shells and bake when ready. Bring filling to cold temp before filling to avoid soggy crusts.

Q: How should I store leftovers and how long do they keep?

A: Store cooled pies covered in the refrigerator for up to 4 days. For longer storage, freeze baked mini pies wrapped tightly for up to 1 month; thaw in the refrigerator before serving.

Q: Any tips for preventing soggy bottoms?

A: Blind bake crusts for 5 to 7 minutes before filling, brush crusts with a thin egg wash and bake a minute, or use metal mini tins for more even heat. Avoid overfilling and bake on a lower oven rack.

Mini Pumpkin Pies Recipe Substitutions and Variations

Pumpkin puree: substitute equal parts canned sweet potato or roasted and pureed butternut squash for the same texture and flavor profile.
Evaporated milk: use 1 cup whole milk or half and half (richer) in place of 1 cup evaporated milk; for non dairy, use 1 cup full fat canned coconut milk.
Brown sugar: replace with 1 cup granulated sugar plus 1 tablespoon molasses, or use 1 cup coconut sugar for a similar caramel note.
Eggs: for each large egg omit and use 1/4 cup pureed silken tofu or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) as vegan binders.

Pro Tips

1) Partially blind-bake the crusts for 5 to 7 minutes before filling to prevent soggy bottoms. Press the dough into the cups well and dock with a fork so the crust holds its shape.

2) For the silkiest filling, whisk the eggs and brown sugar first until smooth, then slowly add the pumpkin and evaporated milk. If you notice any lumps, push the mixture through a fine mesh sieve.

3) Use room temperature eggs and evaporated milk so the filling incorporates evenly. Cold ingredients can cause a curdled texture and uneven baking.

4) Don’t overbake. The centers should still have a slight jiggle when you take them out; they will continue to set as they cool. Chill before serving if you prefer firmer slices, and wait to add whipped cream until just before serving so it does not weep.

Mini Pumpkin Pies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I love how these Mini Pumpkin Pies deliver that classic Thanksgiving flavor in the cutest single-serve bites. They always disappear faster than the full-size pie.

Servings

servings

Calories

194

kcal

Equipment: 1. Oven
2. 12 cup muffin tin or baking sheet for mini shells
3. Rolling pin and 3 inch round cutter or biscuit cutter
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Can opener
8. Rubber spatula or spoon for scraping
9. Wire cooling rack
10. Pastry brush or your fingers for crimping crust edges

Ingredients

1 (15 ounce) can pumpkin puree
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup evaporated milk
2 refrigerated pie crusts, or 12 ready made mini tart shells
Whipped cream for serving, optional
Ground cinnamon for dusting, optional

Directions

Preheat oven to 350°F and lightly grease a 12-cup muffin tin if using pie crust rounds; if using ready made mini tart shells, place them on a baking sheet.
Unroll refrigerated pie crusts and cut into 12 rounds slightly larger than the muffin cups, or skip this step if using mini tart shells.
Press each crust round into the prepared muffin cups, crimping edges as needed to form a small tart shell.
In a large bowl whisk together 1 (15 ounce) can pumpkin puree, 3/4 cup packed brown sugar, and 2 large eggs until smooth.
Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt; whisk to combine.
Stir in 1 teaspoon vanilla extract and 1 cup evaporated milk until the filling is uniform and slightly thin.
Divide the filling evenly among the 12 crusts or mini shells, filling each about three quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until the filling is set around the edges and slightly jiggles in the center.
Remove from oven and let the mini pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely; chill if you prefer them cold.
Serve topped with whipped cream and a light dusting of ground cinnamon if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.