Made in a muffin pan these mini pumpkin pies are the perfect individually sized dessert for any Thanksgiving celebration! Easy to make with a buttery pie crust and spiced pumpkin filling.
If you love pumpkin recipes other must-try fall treats include pumpkin bread, pumpkin pie and pumpkin cheesecake!
Why I Love This Recipe
- Easy to make: With these mini pumpkin pies, there is no blind baking a pie crust and unlike a full size pie there is no long baking and cooling time.
- Spiced just right: Warm spices and a creamy pumpkin filling sweetened with sugar ensure ensure that these have the best flavor!
- Handheld: Fun and festive this individual pumpkin pie recipe is perfect for any Thanksgiving dessert platter along with mini pumpkin cheesecakes and there is no worry about how big the slices should be!
- Minimal decoration: Since these mini pies bake in a muffin pan, there is no need to make fluted pie edges, just top with some whipped cream and everyone is happy!
How to Make Mini Pumpkin Pies
Roll out the pie dough on a floured surface to about 1/8- to 1/4-inch thick. Cut dough into 12 circles using a round cookie cutter that are each 3 1/2-inch wide. Place discs inside the greased muffin cups, molding the dough to the sides.
Make the filling by first beating eggs in a large bowl then whisking in vanilla, sugar, cinnamon, ginger, cloves, and salt. Whisk in pumpkin then gradually add evaporated milk Divide pumpkin pie filling evenly between the 12 muffin cups.
Bake at 350°F for 30 to 40 minutes, or until the filling is cooked and top of crust is golden brown. Cool for 10 minutes in the pan before removing to a wire rack to cool completely before serving.
Recipe Variations
- Spice blend: Instead of individual spices, use pumpkin pie spice instead.
- Brown sugar: You can substitute equal amounts of light or dark brown sugar if preferred. Or use 1/2 cup brown sugar and 1/4 cup granulated sugar.
- Crust options: If you have a little extra time, making this pie crust recipe makes this mini pumpkin pie recipe extra special! You could even use a graham cracker crust like I do in these mini cheesecakes (or buy the mini pre-made ones to save time).
- Pumpkin puree: I have found that Libby’s canned pumpkin puree is the best to use as it is thick and concentrated. Homemade pumpkin puree can be used but will need to be blotted to remove excess moisture.
- Two-bite small pumpkin pie recipe: Instead of a standard muffin pan use a mini muffin tin for bite-sized treats! Baking time will decrease so start checking around 15-20 minutes.
- Serving mini pumpkin pies: Serve at room temperature or chilled with a dollop of homemade whipped cream and sprinkle of cinnamon or pumpkin pie spice. For a fancy presentation, pipe your whipped cream on using a large star tip!
Make-Ahead and Freezing Instructions
Make ahead: If you love your pumpkin pie cold, make these up to 5 days before Thanksgiving so they are chilled when it comes time to serve. Store in an airtight container in the refrigerator and wait to garnish right before serving.
Freezing: Cool baked mini pumpkin pies completely then place in a freezer friendly Ziplock bag in a single layer or with parchment paper between the layers and freeze up to 3 months. Thaw overnight in the refrigerator before garnishing and serving.
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Mini Pumpkin Pies
Video
Ingredients
- 1 unbaked pie crust
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon Kosher salt
- 1 (15-ounce) can pure pumpkin (I use Libby's 100% pure pumpkin)
- ¾ cup evaporated milk
- Whipped cream for topping
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Roll out the pie dough on a floured surface to about 1/8- to 1/4-inch thick. Using a cookie cutter or wide-mouth lid, cut 12 circles, each 3 1/2-inch wide. Place discs inside muffin cups, molding the dough to the sides.
- In a large bowl, beat eggs. Whisk in vanilla, sugar, cinnamon, ginger, cloves, and salt until combined. Whisk in pumpkin. Gradually whisk in evaporated milk until the mixture is smooth. Divide filling evenly between the muffin cups.
- Bake for 30 to 40 minutes, or until the filling is cooked. Place a knife in the center to make sure it comes out clean.
- Cool 10 minutes. Run a knife around the edges of the pies and transfer to a cooling rack to cool completely (about 3 hours). Top with homemade whipped cream when ready to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Desserts, Nut-Free, Pies + Tarts, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Loves the cake very much, thank you for sharing this recipe
I love that these are mini! We loved them and we are making them again for my son’s birthday AND for Thanksgiving! Great recipe.
These are SO good! My kids loved them so much
These mini pumpkin pies were perfect for the party I brought them to, they fit in so well with fall and were the perfect snack size, not to mention how good they were.