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.

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.

@tastesbetterfromscratch

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.