Mini Pumpkin Pies | Easy Bite-Sized Fall Dessert

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There’s something so cozy about pulling a tray of Mini Pumpkin Pies from the oven—the edges crisp just right, the centers glossy and set, and that rich, nutty toasted scent filling the kitchen. I’ve whipped up these tiny fall treats more than a dozen times, tweaking the bake time by a minute here, chilling the crust there, until I landed on a version that holds its shape but still feels silky smooth with each bite. If you love tiny hands-on desserts, these Mini Pumpkin Pies are calling your name.

Why You’ll Love Mini Pumpkin Pies

  • Individual servings cut down on slicing stress—and they look festive on any table.
  • The buttery crust offers a tender, flaky wrapper around pumpkin-spice richness.
  • Quick bake time means you can whip these up after work or on a lazy weekend.
  • Pumpkin has roots in early American harvest traditions—little pies with big history.
Mini Pumpkin Pies

A Little Background

My first batch of Mini Pumpkin Pies emerged from a chilly October afternoon when I realized a full-size pie was too much for two people. After rolling out the crust four different ways, I discovered that letting the cut rounds rest in the fridge for 10 minutes stopped them shrinking in the pan—game-changer. These bite-sized pies bring all the warmth of autumn into playful one-bite forms.

Key Ingredients for Mini Pumpkin Pies

  • Refrigerated pie crust: The effortless base—chill before cutting to prevent shrinkage.
  • Pure pumpkin puree: The star ingredient—avoid pie filling for cleaner flavor.
  • Evaporated milk: Yields that silky texture; you can swap in half-and-half if you like.
  • Egg: Binds the filling—room temperature gives you a smoother pour.
  • Brown sugar: Deep, caramel notes—pack firmly for consistent sweetness.
  • Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg—freshly ground is best.

How to Make Mini Pumpkin Pies

  1. Preheat oven to 375°F and coat a 24-cup mini muffin pan with nonstick spray.
  2. Unroll the pie crust on a lightly floured surface; use a 2.5-inch round cutter to cut out 24 circles.
  3. Press each dough circle into the prepared muffin cups, making sure the edges come right to the top.
  4. In a medium bowl, whisk together ¾ cup pumpkin puree, ½ cup evaporated milk, 1 large beaten egg, ⅓ cup packed brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt until smooth.
  5. Spoon about 1 tablespoon of filling into each crust shell, letting it mound slightly above the rim.
  6. Bake for 15–18 minutes, or until the centers are set and you see gentle crackling around the edges.
  7. Let the pies cool in the pan for 5 minutes before using a small spatula to transfer them to a wire rack.

Pro Tips & Troubleshooting

  • After three tests, I learned that chilling the filled tin for 5 minutes before baking prevents the crust from sagging.
  • If your filling cracks, it likely overbaked—try shaving off 1–2 minutes next time.
  • Swirl a teaspoon of maple syrup into the filling for a seasonal twist.
  • To scale up, double ingredients and bake in two separate pans—avoid crowding.

Storage & Make-Ahead Guide

Store cooled Mini Pumpkin Pies in a single layer under a loose tent of plastic wrap in the fridge for up to 4 days. I found they hold their shape best that way—stacking will bruise the crust. For longer storage, freeze fully cooled pies on a sheet pan, then transfer to a freezer bag for up to 1 month. Reheat in a 325°F oven for about 5 minutes or until warmed through. Always refrigerate pumpkin-based desserts promptly.

Serving Suggestions

Arrange Mini Pumpkin Pies on a platter dusted with cinnamon sugar. Top each with a dollop of lightly sweetened whipped cream or a sprinkle of toasted pepitas. They pair beautifully with a warm mug of chai or a scoop of vanilla ice cream.

Frequently Asked Questions

  • How long do mini pumpkin pies last in the fridge? Up to 4 days stored under loose plastic wrap in a single layer.
  • Can I use fresh pumpkin instead of canned pumpkin puree? Yes—roast and puree until silky, but drain excess liquid before measuring.
  • What size cutter should I use for mini pumpkin pies? A 2.5-inch round cutter fits perfectly into a standard 24-cup mini muffin pan.
  • Can I make mini pumpkin pies ahead of time? Absolutely—fully bake, then chill or freeze; rewarm in a low oven before serving.
  • How do I prevent a soggy crust on mini pumpkin pies? Chill the crust in the pan for 5–10 minutes before baking and don’t overfill with wet ingredients.
  • Why is my mini pumpkin pie filling runny? Underbaking or too much liquid—reduce milk by a tablespoon or bake 2–3 minutes longer.

Final Thoughts

These Mini Pumpkin Pies have become my go-to for autumn gatherings—easy to pass around, endlessly customizable, and they capture that rich, spiced flavor in every bite. Whether you’re a seasoned baker or giving these a first try, I can’t wait to hear how yours turn out. Share your photos and any tweaks in the comments—let’s celebrate everything cozy about Mini Pumpkin Pies this fall!

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Mini Pumpkin Pies
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Mini Pumpkin Pies

These bite-sized pumpkin pies deliver rich autumn spice in a flaky crust, perfect for holiday gatherings or a cozy dessert for two.
Course Dessert
Cuisine American
Keyword bite-sized, fall desserts, mini pies, Mini Pumpkin Pies, pumpkin
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings 24 servings
Calories 80kcal
Author Abby Marlow

Ingredients

Crust

  • 2 rolls refrigerated pie crust chilled and cut into 2.5-inch rounds

Filling

  • 0.75 cup pumpkin puree use pure pumpkin, not pie filling
  • 0.5 cup evaporated milk or half-and-half
  • 1 egg room temperature, beaten
  • 0.33 cup packed brown sugar firmly packed
  • 1 teaspoon pumpkin pie spice freshly ground preferred
  • 1 pinch salt

Instructions

Prepare

  • Preheat oven to 375°F and coat a 24-cup mini muffin pan with nonstick spray.
  • Unroll pie crusts on a lightly floured surface; use a 2.5-inch round cutter to cut out 24 circles.
  • Press each dough circle into the prepared muffin cups, ensuring edges reach the top.

Filling and Baking

  • Whisk together pumpkin puree, evaporated milk, beaten egg, brown sugar, pumpkin pie spice, and salt until smooth in a medium bowl.
  • Fill each crust shell with about 1 tablespoon of filling, mounding slightly.
  • Bake 15–18 minutes until centers are set and crackling gently around the edges.
  • Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough circles for 10 minutes before baking prevents them from shrinking and keeps the edges crisp.
If the filling develops cracks, reduce the bake time by 1–2 minutes on your next batch to maintain a smooth surface.
To freeze, place fully cooled pies on a sheet pan until firm, then transfer to a sealed bag to prevent them from sticking together.

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