Mini Pumpkin Pies
These Mini Pumpkin Pies are the perfect bite-sized Thanksgiving dessert for those who love to try a little of everything on the holiday table!
Ingredients to Make Mini Pumpkin Pies Recipe
These adorable mini pumpkin pies are baked right in a muffin pan, making them perfectly portioned for individual servings. They’re especially ideal for those big holiday gatherings when the dessert table is overflowing with festive treats and it’s nearly impossible to choose just one. I mean, honestly,why should you have to?
That’s exactly why I love these little pies. They’re just the right size to let you sample a bit of everything without feeling like you’ve overdone it. Whether you’re hosting Thanksgiving dinner or attending a holiday potluck, these mini pumpkin pies make it easy to enjoy all the seasonal flavors without the dessert guilt. It’s all about balance, right? A little bite of this, a little bite of that, and maybe one more of these!
Checkout this quick list of ingredients you’ll need to make Mini Pumpkin Pies: (Scroll down for the full printable recipe card.)
- Pastry Dough – One box of refrigerated pie crusts i.e. Pillsbury or similar.
- Pumpkin – Canned pumpkin puree gives these pies their signature flavor.
- Sugar – Granulated sugar for sweetness.
- Whole Eggs – Large eggs stabilize the pumpkin pie filling.
- Flavoring – Vanilla extract balances the flavor.
- Spices – Pumpkin pie spice and salt
- Liquid – Heavy cream gives the pumpkin filling a creamy texture.
- Homemade Whipped Cream – Heavy cream, powdered sugar and vanilla extract.
How to Make the Best Mini Pumpkin Pies Recipe
- Heat Oven and Prepare Muffin Pan – Preheat the oven and spray the wells of a standard 12-cup-muffin pan with cooking spray.
- Cut Out the Pie Crusts – Roll out pie crusts and cut into 3” rounds for 12 total. Press into the cupcake tin. Chill the crusts while you make the filling.
- Pumpkin Pie Filling – Whisk together pumpkin purée, heavy cream, granulated sugar, pumpkin pie spice, salt, vanilla and eggs. Divide filling evenly among muffins cups.
- Oven – Bake per the baking time in the recipe until the centers are set when the pan is gently shaken.
- Cool – Cool pies in the pan on a cooling rack, then chill until serving.
- Serve topped with a dollop of homemade whipped cream dusted with pumpkin pie spice or cinnamon.
Kitchen Equipment to Make Mini Pumpkin Pies in Cupcake Tins
- One standard size 12-cup muffin pan. You could also use a mini muffin pan to make two-bite pies. (24 total)
- Large bowl and medium bowl for making the filling and whipped cream.
- 3-inch round cookie cutter or biscuit cutter.
- Measuring cups and spoons.
- Large whisk or hand mixer to make the filling.
- Wire rack for cooling the mini pumpkin pies.
Recipe Variations, Tips and Substitutions
- Homemade Pie Crust – Refrigerated pie crusts make these mini pumpkin pies a cinch to make. You can of course, make your own pie dough. Checkout my recipe for Flaky Pie Crust here. Keep in mind, should you choose to use your own crust recipe, you’ll need a recipe that will yield two crusts to make these pies.
- Pumpkin- Fresh pumpkin can be used for the filling. Keep in mind, it should be cooked down to remove as much liquid as possible. Canned pumpkin is thick and has already been reduced. Canned pumpkin was used in this recipe. Should you choose to make your own, it should be reduced and cooled before proceeding with this recipe. See how to make your own Pumpkin Puree here.
- Pumpkin Spice – Pumpkin pie spice is a combination of ground cinnamon, ginger, nutmeg, cloves and allspice. You can adjust the recipe making your own or use ground cinnamon, instead.
- Sugar – You can use light brown sugar in place of granulated sugar for the pie filling.
- Double the Recipe- This recipe may make more than 12 pies, have an extra pan handy, just in case. This recipe will also easily double for more servings.
- Whipped Cream – Homemade whipped cream should be made the day you’re planning on serving it. You can replace it with Cool Whip, if desired.
- Should Pumpkin Pie be Served Warm or Chilled – These mini pies are best served chilled. If topped with whipped cream, reheating is not an option.
Storage and Leftovers
- Leftovers – Store leftover mini pumpkin pies in an airtight container chilled in the refrigerator for up to 3 days. It’s fine to allow them to sit at room temperature for serving.
- Freezer – You can make and freeze these pies storing them in a freezer safe container for up to 2 months. Thaw in the fridge and top with whipped cream just before serving.
More Southern Style Pumpkin Recipes to Make
The typical window to enjoy pumpkin is far too short, in my opinion. That said, it’s not unusual for me to bake pumpkin bread in July. That’s just how I roll. Other pumpkin recipes you may like to add to your menu:
- Cream cheese frosted Pumpkin Pecan Cookies.
- Pumpkin Spice Butter Cake topped with a Bourbon Praline Sauce.
- Start your day with a stack of Pumpkin Pancakes with Maple Butter.
- A stunning Pumpkin Spice Cheesecake Trifle.
- Homemade Pumpkin Muffins with a streusel topping.
- Individual Mini Pumpkin Cheesecakes.
- Pumpkin Spice Layered Lush a seasonal spinoff of an old favorite.
- Pumpkin Muffins from Pioneer Woman.
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Helpful Kitchen Items:
Mini Pumpkin Pies
Servings: 12 mini pies
Calories: 273kcal
Ingredients
- 1 14 oz box refrigerated pie crusts (2 crusts)
- 1 15 oz can pumpkin puree
- 1/3 cup heavy cream OR 1 (5 oz ) can evaporated milk
- 1/2 cup granulated sugar
- 2 tsp pumpkin pie spice plus additional for garnishing
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 large eggs
- Homemade Whipped Cream:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
Instructions
- Rollout pie crusts on a lightly floured non stick surface. Use a 3” cookie or biscuit cutter, to cut out 12 discs. Re-roll scraps as needed to yield 12.
- Place rounds into each cup of a standard cupcake pan lightly sprayed with baking spray. Press onto bottom and sides. Flute edges as desired with the tines of a fork. Once all crusts are in place, place into the fridge to chill for 20 minutes, before filling. (this prevents the pie crust from shrinking while baking.)
- Preheat oven to 350°F. In a medium size mixing bowl whisk together pumpkin, heavy cream, granulated sugar, pumpkin pie spice, salt, vanilla and eggs. Mix well.
- Divide filling evenly among muffins cups. (Use a small scoop for even distribution)
- Bake at 350°F for 25-30 minutes or just until the centers are set when the pan is gently shaken and the tops are lightly golden brown.
- Cool pies in the pan on a wire rack. Carefully remove from the pan to a container or cover with plastic wrap and chill for at least 3 hours prior to serving.
- Homemade Whipped Cream – In a large bowl using an electric mixer, whip together cream, sugar and vanilla until stiff peaks have formed. Add to a piping bag (or a resealable Ziplock bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie. Dust with additional pumpkin pie spice.
- Store leftover mini pumpkin pies chilled in an airtight container for up to 3 days.
- Make a Full Size Pumpkin Pie – You can use this recipe to make a whole pumpkin pie. Instead of cutting out the smaller crusts, press a single crust into a standard depth 9-inch pie dish. Bake a whole pie at 350°F for about 50-55 minutes or until the center is set when gently shaken and the top is lightly golden brown. Check halfway through baking and cover the edges of the crust to prevent over browning, if needed.
Notes
- Homemade Pie Crust – Refrigerated pie crusts make these mini pumpkin pies a cinch to make. You can of course, make your own pie dough. Checkout my recipe for Flaky Pie Crust here. Keep in mind, should you choose to use your own crust recipe, you’ll need a recipe that will yield two crusts to make these pies.
- Pumpkin- Fresh pumpkin can be used for the filling. Keep in mind, it should be cooked down to remove as much liquid as possible. Canned pumpkin is thick and has already been reduced. Canned pumpkin was used in this recipe. Should you choose to make your own, it should be reduced and cooled before proceeding with this recipe. See how to make your own Pumpkin Puree here.
- Pumpkin Spice – Pumpkin pie spice is a combination of ground cinnamon, ginger, nutmeg, cloves and allspice. You can adjust the recipe making your own or use ground cinnamon, instead.
- Sugar – You can use light brown sugar in place of granulated sugar for the pie filling.
- Double the Recipe- This recipe may make more than 12 pies, have an extra pan handy, just in case. This recipe will also easily double for more servings.
- Whipped Cream – Homemade whipped cream should be made the day you’re planning on serving it. You can replace it with Cool Whip, if desired.
- Should Pumpkin Pie Be Served Warm or Chilled – These mini pies are best served chilled. If topped with whipped cream, reheating is not an option.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 244mg | Potassium: 76mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3588IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I made these with my daughter tonight. We couldn’t wait for them to chill, so we put one in the freezer to chill it down fast so we could taste it! They are just the right size and we plan to serve them for the holidays. Thank you!
I’m so happy you loved them, thanks!