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Mini Pumpkin Pies

These Mini Pumpkin Pies are just the right size for those who like to sample all of the desserts on the holiday table.


Easy Mini Pumpkin Pies Recipe

These individual serving pies are made in a muffin pan. They’re ideal for those holiday gatherings when there are a plethora of festive desserts to try making it difficult to choose. My thought during the holidays is, why on earth should you? So, these pies are the perfect size so that you can enjoy smaller bites of several desserts. That’s a win in my book.


How to Make the Best Mini Pumpkin Pies Recipe

  • What will I need to complete this recipe?  You’ll need the following ingredients: Refrigerated pie crusts, granulated sugar, pumpkin pie spice, salt, pureed pumpkin, eggs, heavy cream, vanilla and powdered sugar for the whipped cream.
  • You’ll need the following supplies: 12 cup cupcake-muffin pan, mixing bowls, hand mixer, measuring set.
  • Storage Instructions: These mini pumpkin pies should be stored in the refrigerator in an airtight container for up to 3 days. It’s fine to allow them to sit at room temperature for serving.
  • Can I eat these warm or cold? These pies are best served chilled. If topped with cream, reheating is not an option.
  • Will this recipe make more than 12 mini pies? It depends on how you divide the filling. You may find you’re able to yield more, have an extra pan handy, just in case.

More Pro Tips for Making Pumpkin Pie

  • Can I use a homemade pie crust recipe?  Of course! 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.
  • Can I use fresh pumpkin? Fresh pumpkin can be used. 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.
  • Can I use this recipe for a normal size 9” Pumpkin Pie?  You can. 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. Check halfway through baking and cover the edges of the crust to prevent over browning, if needed.
  • Can I use whipped topping in place of fresh whipped cream? Of course! To save time, one 8 ounce tub of frozen whipped topping, will work like a charm.

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:


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Helpful Kitchen Items:

Mini Pumpkin Pies

Prep Time25 minutes
Cook Time20 minutes
Cooling time3 hours
Total Time3 hours 45 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: mini-pumpkin-pies, pumpkin-pie-recipes
Servings: 12 mini pies
Calories: 273kcal


  • 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


  • 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.
  • To bake: 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 gently shaken.
  • Cool pies in the pan on a cooling rack. Carefully remove and store chilled for at least 3 hours.
  • To make whipped cream: In a medium-size mixing bowl using an electric mixer, whip together cream, sugar and vanilla until stiff peaks have formed. Add to a piping bag (or a resealable Ziploc bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie. Dust with additional pumpkin pie spice.
  • Store leftovers chilled in an airtight container for up to 3 days.


To save time, one 8 ounce tub of frozen whipped topping, thawed can be substituted for fresh cream.


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!


  1. 5 stars
    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!

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