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Mini Pumpkin Pies Recipe

Robyn Stone

Updated Oct 21, 2024

Learn how to make mini pumpkin pies with an easy pumpkin pie filling, flaky pie dough, and a dollop of whipped cream. They are perfect for entertaining!

Looking for more favorite fall desserts? I think you’ll love my pecan pie , sweet potato pie , and easy homemade apple pie . Delish!

Mini pumpkin pie topped with whipped cream on a pewter plate. - 1

Do you love pumpkin pie? If so, I think you’ll adore these easy two-bite pies! I love to make them for serving throughout the fall, but I especially love to have them when serving a crowd. They make an easy grab-and-go dessert that is always a crowd favorite. I originally shared this mini version of my homemade pumpkin pie in 2011.

Why You’ll Love This Mini Pumpkin Pie Recipe

Crowd Favorite. This easy two-bite treat is always a crowd-favorite recipe. They are great for entertaining during the holidays, game days, or fall festivities, and they always disappear quickly!
Make Ahead Ease. A favorite make-ahead dessert as soon as the leaves turn, and pumpkin pie spice flavors are all the rage! I love to make a double batch to have some in the freezer for quick and easy entertaining.
Fall Flavors. If you love pumpkin pie, you’ll love this mini version.

Here’s how I make them.

Ingredients for pumpkin pie on a marble counter. - 2

Key Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Pumpkin puree – You can use homemade or store-bought pumpkin puree . If you use homemade pumpkin puree, be sure to strain away any juices so that the pie filling is thick and custard-like.
Brown sugar – The molasses in the brown sugar deepens the rich flavor of the pumpkin and enhances the fall flavors in the pumpkin pie spice.
Pumpkin Pie Spice and Seasonings – I use my homemade pumpkin pie spice , but you can use your favorite homemade or simplify the flavors by simply using ground cinnamon. I’ve done so a few times in a pinch and it was still delicious! I also love to add a little kosher salt to the spices. Both enhance the flavor of the pumpkin pie spice and round out the baked pie. Give it a try!
Vanilla extract – Use the highest quality vanilla extract you have available. I prefer to use my homemade vanilla extract . It gives an incredible flavor to the finished pie. I do not recommend using vanilla flavoring as it can leave a bitter taste, I’ve found.
Pie dough – You can use homemade pie crust dough or your favorite store-bought. You’ll use enough pie dough for two pie crusts. If you use my homemade pie crust recipe, you’ll need to double the recipe.

How to Make Mini Pumpkin Pies Recipe

Make the pie dough. Make your pie crust dough or grab store-bought from the grocery store. Keep the pie dough chilled until you are ready to cut the dough to fit the mini muffin pan. I cut my dough into 2 1/2-inch to 3-inch circles. Once you’ve cut your dough into the circles, you’ll reroll the leftover dough and cut again until all of the dough has been used. I generally get 24 circles per pie dough.
Fit the dough into the mini muffin pan. Place a circle of the pie dough into the indention of the mini muffin pan and gently press your finger into the center of the dough. Refrigerate the dough-lined mini muffin pan if working in batches.
Make the pie filling. Whisk together all of the ingredients for the pie filling. You can make the filling up to 2 days in advance and store it in the refrigerator until ready to use.
Spoon the filling into the pie dough. Evenly spoon the filling into the pie dough.
Bake. Bake the pies until lightly browned. Remove from the oven and cool. Top with dollops of whipped cream and serve.

Ingredients for mini pumpkin pie filling in a glass bowl. - 3

Combined pumpkin pie filling in a glass bowl with a whisk. - 4

Pumpkin pie filling in a pastry dough in a mini muffin pan. - 5

Mini pumpkin pie topped with whipped cream. - 6

Recipe Variations

Gluten-Free – Use gluten-free flour when making homemade pie crust dough or choose a gluten-free store-bought pie dough.

Regular Muffin Pan – You can also use a regular-sized muffin pan for larger mini pumpkin pies. Using a regular muffin pan, this recipe will make about 16 pies. Adjust the baking time until the pie crust is lightly browned, about 30 minutes.

Inside of a mini pumpkin pie with whipped cream. - 7

I originally shared this mini version of my homemade pumpkin pie in 2014. Whoa – those old photos! Such a delicious dessert deserved a refresh!

Here’s my mini pumpkin pie recipe. I hope you love them.

Equipment

Mini Muffin Pan
Mixing Bowl
Whisk (Balloon)
Cookie Cutter
1M Star Tip (Optional for a decorative whipped cream garnish)

Ingredients

▢ Pie Crust Recipe , (double the recipe) or store-bought
▢ 1 1/2 cups ( 367.5 g ) pumpkin puree , or 1 (15-ounce) can pumpkin puree
▢ 3/4 cup ( 160 g ) brown sugar , packed
▢ 1/4 teaspoon ( 0.65 g ) kosher salt
▢ 1 1/2 teaspoons ( 3 g ) pumpkin pie spice
▢ 1/2 cup ( 113.5 g ) half and half , whole milk or heavy cream
▢ 2 large ( 100 g ) eggs , room temperature
▢ 1 teaspoon ( 5 g ) vanilla extract
▢ 1/4 cup ( 56.5 g ) butter , melted
▢ whipped cream , for garnish (optional)

Instructions

Preheat oven to 375º F. Brush a mini muffin pan with cake goop or spray with nonstick spray. Cut circles in pie crust with a 2 1/2 – inch cookie cutter. Press into prepared muffin pan. Set aside.
Mix pumpkin pie filling and spoon into pie crust. Bake until the center is set and the crust is slightly browned, about 20 minutes.
Remove from the oven and allow to cool completely. Top each with whipped cream, if desired.

Notes

Pie Crust. If using my homemade pie crust recipe, double the recipe.
Pumpkin Puree . If using homemade or organic canned pumpkin puree, be sure to strain to remove excess liquids for a creamy pie filling.
Pumpkin Pie Spice. You can use my homemade recipe or your favorite store-bought or substitute the same amount of ground cinnamon.
Regular Muffin Pan – If using a regular-sized muffin pan, cut the pastry into 3 1/2-inch circles and increase the baking time to about 30 minutes. Makes about 16 pies.
Cake Goop. I use my homemade pan release (aka cake goop)

Make Ahead: Prepare the pie crust and the pumpkin pie filling and store in the refrigerator up to two days in advance. Follow the recipe as instructed when ready to bake.
Storage: Refrigerate any leftover mini pumpkin pies for 3 to 4 days and freeze for up to 1 month.
Gluten-Free: Use gluten-free flour to make your homemade pie crust or choose a gluten-free store-bought pie crust.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo