Home Recipes Dessert Sweet Things Mini Pumpkin Pies Recipe
by Jennifer Debth
17 Comments
4.60 from 5 votes
This post may contain affiliate links. Read our disclosure policy.
TheseMini Pumpkin Piesare a classic made personal-sized! Flaky pie crust is filled with a warm, creamy, and spiced pumpkin filling. Quick, easy, and perfectly portioned!
Quick Navigation
- General
- Ingredients
- How to make
- How long to bake
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- Using fresh pumpkin
- Tips
- Pairing suggestions
- How to store
- Can these be frozen?
- Nutrition information
This mini pumpkin pie recipe is pretty much your standard pumpkin pie recipe but, well, MINI!
I love the mini pumpkin pies because the crust to filling ratio isperfect! Plus, they’re portioned out for you. No slicing required. Oh and also, they’re ABSOLUTELY DELICIOUS!
Ingredients
Your standard pumpkin pie recipe, made mini, and with my special blend of spices that are absolutely spot on!
- Pie Dough – I use refrigerated pie dough for super easy prep but if you have a homemade pie dough recipe you love, feel free to use that instead.
- Pumpkin Purée– the MVP of today’s recipe! Use canned 100% pumpkin for ease!
- Condensed Milk– makes the filling rich, creamy, sweet, and delicious.
- Eggs– binds the filling together so the pies can hold their shape with that custard-like texture.
- Vanilla Extract– adds warmth.
- Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves, and Salt– a simple homemade pumpkin pie spice that adds so much flavor.
- Cool Whip– for serving!
Pro tip
Don’t have cinnamon, ginger, nutmeg, and cloves on hand? Use pumpkin pie spice instead!
How to make
Not only are these pumpkin pies absolutely delicious, but they’re so easy to make too — 15 minutes of prep required!
- Roll out your pie crusts on a clean surface then use a 4.5-inch round cookie cutter to cut out 4 circles. Combine the remaining dough together, roll it back out, and cut 4 more rounds. You should end up with 12 rounds of pie crust.
- Press each round into a greased muffin tin.
- In a large bowl, whisk together pumpkin, milk, eggs, vanilla, and spices.
- Use a cookie scoop to fill each pie crust evenly with the filling.
- Bake until the filling is set, cool, then serve and enjoy!
Pro tip
These are great served warm, room temperature, OR chilled in the fridge! Don’t forget the cool whip or whipped cream!
How long to bake
Your pies should bake in a preheated 350ºF oven for 30-40 minutes! You’ll know they’re done when the crust is golden-brown and the filling is no longer jiggly.
Can you use fresh pumpkin?
Use canned pumpkin purée for easy prep. It also yields a stronger flavor, which most people like, but you can absolutely use fresh pumpkin if preferred—you’ll want to cook and purée it first.
If you’re going to take the fresh pumpkin route, check out this post on preparing your own pumpkin purée!
Pro tip
Homemade pumpkin purée yields more water, so be sure to allow time todrain excess moisture from yourfresh pumpkin puree!
Tips
- Use refrigerated pie dough.During the holidays, there is already so much food to be prepped and cooked. Save yourself some time with store-bought pie dough.
- Don’t skip the spices. Pumpkin pie doesn’t taste like pumpkin pie without this blend of spices.
- Serve it with cool whip AND whipped cream. People either love cool whip or they hate it, best to have a back up option of whipped cream just in case!
What to serve with mini pumpkin pies
Pumpkin pie is a classic Thanksgiving dessert! Looking for other classic Thanksgiving dishes? Here are some of my favorites!
- Sausage Stuffing
- Sweet Potato Casserole
- Crockpot Mashed Potatoes
- Creamy Corn Casserole
If pumpkin pie isn’t your thing or you want other mini pie options at Thanksgiving dinner, give my mini pecan pies or mini apple pies a try!
How to store
Leftover pumpkin pies will keep in an airtight container in the fridge for up to four days!
Can you freeze mini pumpkin pies?
You sure can! Pumpkin pie keeps really well in the freezer — store it in an airtight container for up to 5 months.
To enjoy again, thaw in the fridge then bake to warm or enjoy cold straight from the fridge.
– Jennifer
Mini Pumpkin Pies
4.60 from 5 votes
TheseMini Pumpkin Piesare a classic made personal-sized! Flaky pie crust is filled with a warm, creamy, and spiced pumpkin filling. Quick, easy, and perfectly portioned!
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 12 mini pies
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 1 (14.1 oz) box refrigerated pie dough should have 2 (9 inch) crusts
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can condensed milk
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Cool whip for serving
Recipe Video
Instructions
Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
Roll out pie crusts side by side on a clean surface.
Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
Combine remaining dough together and roll back out to cut 4 more rounds from. You will end up with 12 rounds of pie crust.
Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside.
In a large bowl, whisk together pumpkin, condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Fill each pie crust evenly with the mixture. I used a cookie scoop.
Bake in preheated oven for 30-40 minutes, or until the filling is cooked and no longer jiggly.
Cool completely.
Store in an airtight container in the fridge until ready to serve.
Serve with cool whip and enjoy!
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:4-5 Months
Reheat:Thaw in fridge, if frozen. Bake to warm
*Storage times may vary based on temperature and conditions
Notes
*These do have a bit of condensation on them as they cool/are stored in the fridge. Have no fear, it doesn’t cause any negative texture or flavor change. 🙂
People Also Viewed
Dessert
Sweet Things
Cookies
Air Fryer
Ice Cream
Cake and Cupcakes
Nutrition Information
Nutrition Facts
Mini Pumpkin Pies
Amount Per Serving
Calories 290 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 232mg10%
Potassium 248mg7%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 19g21%
Protein 6g12%
Vitamin A 5650IU113%
Vitamin C 2.3mg3%
Calcium 124mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: fall, mini, thanksgiving dessert
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American
This post was originally published November 12, 2018 and has been updated to provide more detailed content.
Reader Interactions
Pat
Little Rock, Arkansas
I will make for my family
Reply
Jennifer @ Show Me the Yummy
Enjoy!
Anonymous
Newmarket, Ontario
Reply
Anonymous
Newmarket, Ontario
Reply
Shirley
United States
Wonderful little pies. Easy to make and they disappear very fast. I will have these often.
Reply
Jennifer @ Show Me the Yummy
Aw thank you Shirley!
Anonymous
Blue Mound, Illinois
Reply
David
Solon, Ohio
Have you tried Condensed Coconut Milk in this recipe? Some of the people I would be making this for are lactose intolerant. Would any adjustment to the spice mix or baking time & temperature be necessary?
Reply
Jennifer @ Show Me the Yummy
Hi David! You might enjoy this dairy free pumpkin pie instead: https://showmetheyummy.com/vegan-pumpkin-pie/ That being said, I don’t see why condensed coconut milk wouldn’t work the same as the “regular” condensed milk for these mini pumpkin pies 🙂
Kerry
San Diego, California
Easy and perfect ingredients
Reply
Jennifer @ Show Me the Yummy
Thanks Kerry!
Sophie
Akron, Ohio
Sounds and looks great. I will try this. I love pumpkin pie any way.
Reply
Jennifer @ Show Me the Yummy
Enjoy!
Penney
Hilliard, Ohio
Is sweetened condensed milk used? The recipe doesn’t really say. Plain condensed milk has no sugar in it.
Jennifer @ Show Me the Yummy
It is sweetened! I’ve never heard of unsweetened condensed milk in the store.
Rosemary
United States
Hi,I have these in the oven right now. I did have some filling left over. Is that supposed to happen? Not a big deal,just wondering.
Reply
Jennifer @ Show Me the Yummy
Hi, Rosemary! If there’s filling leftover, you may have just used a little bit less in each than I did in mine when I made the recipe OR my cupcake tin slots were deeper than yours, which would allow for more filling. This shouldn’t affect the outcome of the pies at all so don’t worry about that. 🙂 Keep an eye on the timing though, because they’re not as deep, you may need less time. Hope you love them!
Leave a Comment/Rating
Filter Comments
All Comments 0 Questions 0 Reviews