I love everything pumpkin. I wanted to make something different.
Pumpkin pie is so popular during the holidays that warm spice, the creamy filling, the golden crust.
But sometimes, you don’t want to commit to a full pie, and that’s when these adorable mini pumpkin pies come in.
I love making them when friends come over for coffee in November or as little treats to share at family dinners.
They’re bite-sized, easy to serve, and taste just like the classic pie but with a cute, festive twist.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Use a silicone muffin pan like this one for easy pie removal — it keeps the crust edges perfect.
- For an extra buttery flavor, brush the crusts with melted butter before baking.
- Chill the filling for 10 minutes before adding it to the crust to help prevent sogginess.
- Add a splash of maple syrup to the filling for a deeper fall flavor.
- Serve with homemade whipped cream or a piping set like this one to create those picture-perfect swirls.
Mini Pumpkin Pies
Course: DessertDifficulty: Easy12
pies15
minutes25
minutesIngredients
1 package (14 oz) refrigerated pie crusts (or homemade, if preferred)
1 ½ cups pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
2 large eggs
¾ cup evaporated milk
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon vanilla extract
Whipped cream, for topping
Directions
- Preheat your oven to 375°F (190°C). Roll out your pie crusts and use a round cookie cutter or glass (about 3.5 inches wide) to cut out circles.
- Gently press each circle into a greased muffin tin to create small crust cups. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin pie spice, cinnamon, and vanilla until smooth.
- Spoon the mixture evenly into each crust, filling almost to the top. Bake for 22–25 minutes, or until the centers are set and slightly puffed. Let them cool completely before removing from the tin. Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
- These are wonderful to have with strong black coffee!
Variations and Substitutes
- To make these dairy-free, replace evaporated milk with coconut milk, it gives the pies a delicious richness.
- For a gluten-free version, use pre-made gluten-free pie crusts or make your own using almond flour.
- You can also turn these into “pumpkin pie bites” by baking them in mini tart pans or using a mini muffin tin.
- If you’re feeling festive, drizzle a little caramel sauce on top before serving or sprinkle with crushed pecans for a nutty crunch.
Conclusion
These mini pumpkin pies are everything you love about the holidays: cozy, comforting, and full of warm spices.
They’re easy to make, shareable, and always a crowd-pleaser.
Whether you’re baking for Thanksgiving dessert tables, cozy coffee mornings, or just a weekend treat, these little pies bring all the fall magic in one perfect bite.
