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If you’re craving pumpkin pie but want something cute, portable, and foolproof, these mini pumpkin pies are the way to go. Made in a standard muffin pan, they’re buttery, warmly spiced, and perfectly portioned — no slicing, no mess.
Whether you're hosting a holiday dinner or looking for a cozy fall treat, this recipe brings all the classic pumpkin pie flavor in a bite-sized, stress-free format.
Let’s make some mini magic happen in your kitchen!
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Super Simple to Make
No lattice crusts or deep-dish pie pans here. Just roll, cut, fill, and bake — that’s it. If you're new to baking, this is a great starter recipe.
Built for Sharing
They're the perfect size for parties, potlucks, or picky eaters who “just want a taste.” You get 18 minis from this batch — enough for everyone to grab one or two!
Make-Ahead Friendly
You can refrigerate or freeze them ahead of time, making your Thanksgiving dessert table a breeze to pull together.
Classic Pumpkin Pie Flavor
Silky smooth pumpkin filling, warm fall spices, and golden flaky crust — all in one adorable, hand-held dessert.
Ingredients You’ll Need
- 2 pie crusts (store-bought or homemade)
- ½ cup packed brown sugar (light or dark)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup evaporated milk
- 1 large egg, room temperature
Optional toppings: whipped cream, caramel drizzle, or a pinch of cinnamon sugar.
How to Make Mini Pumpkin Pies
1: Prep Your Oven and Muffin Tins
- Preheat your oven to 400°F (204°C).
- Lightly grease two standard 12-count muffin pans (you’ll use 18 cups total).
2: Roll Out and Cut the Crusts
- Roll out your pie dough to about ⅛ inch thick.
- Use a 3.5-inch cookie cutter or cup to cut 18 circles.
- Press each dough circle into a muffin cup, making sure it hugs the bottom and sides.
- Chill the pans in the fridge while you make the filling.
3: Mix the Filling
- In a bowl, whisk together the brown sugar, spices, and salt.
- Add the pumpkin puree, evaporated milk, and lightly beaten egg.
- Mix gently until just combined — no overmixing!
4: Fill and Bake
- Spoon about 2 tablespoons of filling into each crust.
- Bake for 16–20 minutes, until the filling is set and crust is lightly golden.
5: Cool and Chill
- Let the pies cool in the pan for 30 minutes.
- Carefully remove and place on a cooling rack.
- Chill in the fridge for at least 3 hours — overnight is even better!
Tips for the Best Results
Don’t Overfill the Crusts
Stick to two tablespoons of filling — they puff up slightly while baking.
Use Cold Dough
Cold dough bakes up flakier and holds its shape better.
Add Toppings Before Serving
Wait to top with whipped cream until just before serving for the best texture and look.
Storage and Freezer Instructions
In the Fridge
Store in an airtight container for up to 4 days.
In the Freezer
Place in a single layer or separate with parchment. Freeze up to 3 months. Thaw overnight in the fridge.
Serving Suggestions
- Top with whipped cream, cinnamon, or maple glaze.
- Pair with apple cider, pumpkin spice lattes, or chai.
- Set up a “mini pie bar” with toppings like candied pecans or caramel sauce!
FAQ
Yes! Use 1 to 1½ teaspoons of pumpkin pie spice to replace the cinnamon, ginger, nutmeg, and cloves.
Absolutely — just use a gluten-free pie crust. You can even make them crustless in cupcake liners.
Yes. They freeze beautifully. Cool completely, then freeze in a zip-top bag or container.
More Pumpkin Desserts to Try Next
If you're loving the pumpkin vibes, here are three more cozy fall favorites you'll swoon over:
- Homemade Fresh Pumpkin Pie – Perfect if you want to start with fresh pumpkin puree.
- Classic Pumpkin Pie Recipe – The timeless Thanksgiving dessert, from scratch.
- No-Bake Pumpkin Cheesecake – A creamy, chilled twist on the traditional pie.
Come Bake With Us!
I’d love to see your creations! Share your mini pumpkin pies with us on Instagram and don’t forget to tag @bakewithlina.
Pin this recipe to your holiday boards for later:
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Happy baking and happy fall!
Mini Pumpkin Pies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus chilling
- Yield: 18 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cute, portable, and packed with classic pumpkin pie flavor, these mini pumpkin pies are the ultimate bite-sized Thanksgiving dessert — easy to make, perfect for sharing, and make-ahead friendly!
Ingredients
- 2 pie crusts (store-bought or homemade)
- ½ cup packed brown sugar (light or dark)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup evaporated milk
- 1 large egg, room temperature
- Optional toppings: whipped cream, caramel drizzle, or a pinch of cinnamon sugar
Instructions
- Preheat your oven to 400°F (204°C)
- Lightly grease two standard 12-count muffin pans (you’ll use 18 cups total)
- Roll out your pie dough to about ⅛ inch thick
- Use a 3.5-inch cookie cutter or cup to cut 18 circles
- Press each dough circle into a muffin cup, making sure it hugs the bottom and sides
- Chill the pans in the fridge while you make the filling
- In a bowl, whisk together the brown sugar, spices, and salt
- Add the pumpkin puree, evaporated milk, and lightly beaten egg
- Mix gently until just combined — no overmixing
- Spoon about 2 tablespoons of filling into each crust
- Bake for 16–20 minutes, until the filling is set and crust is lightly golden
- Let the pies cool in the pan for 30 minutes
- Carefully remove and place on a cooling rack
- Chill in the fridge for at least 3 hours — overnight is even better
Notes
Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge. Top with whipped cream, cinnamon, or caramel just before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 9g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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