Mini Pumpkin Pies
There’s something special about having your own little personal pie, and these Mini Pumpkin Pies deliver all the warm fall flavors in a perfectly portioned bite. They’re cozy, creamy, lightly spiced, and absolutely adorable on any dessert table. Whether you make them for Thanksgiving, fall gatherings, or just because you’re craving something pumpkin-spiced and comforting, these little pies always disappear fast. They bake quickly, cool quickly, and don’t require the fuss of a full-size pie—so they’re perfect for when you want dessert without the wait.
I love how versatile they are too. You can use homemade crust, store-bought crust, low-carb crust, or even phyllo cups. And the pumpkin filling? Smooth, lightly sweetened, and spiced just right. Let’s get into everything you need to make them turn out beautifully.
Ingredients
Crust
- 1 refrigerated pie crust (or homemade crust)
- Flour, for dusting
Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup heavy cream or evaporated milk
- 1/4 cup brown sugar or brown sugar substitute
- 2 tablespoons granulated sugar or sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- Pinch of salt
Optional Toppings
- Whipped cream
- Cinnamon sugar
- Crushed pecans
Substitutions
- Heavy cream → evaporated milk, coconut milk, or half-and-half
- Brown sugar → allulose, monk fruit golden, or coconut sugar
- Pie crust → almond flour crust, phyllo cups, gluten-free crust
- Egg → 1/4 cup applesauce for a softer, custard-like texture
Instructions
1. Prepare the crust
Preheat your oven to 350°F (175°C). Lightly dust your counter with flour and roll out the pie crust. Use a round cookie cutter (about 3–4 inches wide) to cut circles from the dough. Press each circle gently into a muffin tin to form mini pie shells.
2. Mix the filling
In a medium bowl, whisk together the pumpkin puree, cream, sugars or sweeteners, egg, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until the filling is smooth and well combined.
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3. Fill the mini pies
Spoon the pumpkin filling into each prepared crust, filling each about 3/4 full. The filling will puff a little as it bakes.
4. Bake
Bake for 20–24 minutes, or until the edges are lightly golden and the filling is set but still slightly jiggly in the center. They will firm up more as they cool.
5. Cool and serve
Let the mini pies cool in the pan for about 10 minutes, then move to a cooling rack. Top with whipped cream, cinnamon, or nuts if desired.
Preparation & Cooking Time
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 mini pies
Serving Suggestions
Mini Pumpkin Pies pair beautifully with a dollop of whipped cream, a sprinkle of cinnamon sugar, or toasted pecans. They make great Thanksgiving desserts, lunchbox treats, or after-dinner bites with a cup of hot coffee or chai tea. For an extra treat, drizzle caramel sauce—regular or sugar-free—over the top.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze individually for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in the oven at 300°F for 5 minutes or enjoy chilled.
FAQs
Can I make these ahead of time?
Yes! Mini pumpkin pies hold their shape well and taste great the next day.
Can I use pumpkin pie filling?
Pumpkin pie filling is already sweetened and spiced, so reduce added sugar and spices if using.
Can I make them crustless?
Absolutely—just pour the filling into greased muffin cups and bake 15–18 minutes.
Can I make these sugar-free?
Use monk fruit, erythritol, or allulose. Heavy cream and pumpkin are naturally low-carb.
Can I use a mini tart pan instead of a muffin tin?
Yes, just adjust the baking time slightly depending on size.
A Sweet Fall Treat to Share
These Mini Pumpkin Pies bring all the cozy holiday flavors in a fun, bite-sized dessert that’s easy to bake and even easier to serve. They’re great for gatherings, gifting, or keeping a little stash in the fridge for when a pumpkin craving hits. Once you make them, you’ll see why they become everyone’s go-to fall dessert.
Mini Pumpkin Pies
Ingredients
- For the Crust
- 1 refrigerated pie crust or homemade crust
- Flour for dusting
- For the Filling
- 1 cup pumpkin purée
- 1 2 cup heavy cream or evaporated milk
- 1 4 cup brown sugar or golden sweetener
- 2 tablespoons granulated sugar or sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 4 teaspoon nutmeg
- 1 4 teaspoon ginger
- 1 4 teaspoon cloves
- Pinch of salt
- Optional Toppings
- Whipped cream
- Cinnamon sugar
- Toasted pecans
- Sugar free caramel drizzle
- Substitutions
- Gluten free crust almond flour crust, or phyllo cups
- Coconut cream or half and half
- Allulose erythritol, monk fruit
- Pumpkin puree plus cornstarch for egg free version
Instructions
- Preheat the oven to 350°F. Dust your work surface with flour, roll out the pie crust, and cut 3 to 4 inch circles. Press each into a muffin tin to form mini crusts.
- Whisk pumpkin purée, cream, sweeteners, egg, vanilla, cinnamon, nutmeg, ginger, cloves, and salt in a bowl until smooth.
- Fill each crust about three quarters full with the pumpkin mixture.
- Bake 20 to 24 minutes until the crust edges are golden and the filling is set with a gentle wobble. Cool in the pan for ten minutes, then move to a rack.
- Top with whipped cream or pecans and serve warm or chilled.
- Serving Suggestions
- Serve with hot coffee, chai tea, or warm apple cider. Add whipped cream, cinnamon, nuts, or a drizzle of caramel for a festive touch. These pair beautifully with holiday desserts like pecan bites or gingerbread cookies.
