Mini Pumpkin Pies
An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!
If you’ve ever felt intimidated when it comes to making pies, these mini pumpkin pies are the perfect starting point!
Since they’re made in a muffin pan, you don’t have to worry about decorating the edges like a regular pie. The filling only takes about 5 minutes to mix together, then all you have to do is pour it into the pie crusts and bake.
Not only are they easy to make, but these pies would be a fantastic addition to your Thanksgiving table this year too!
This mini pumpkin pie recipe is actually adapted from my regular pumpkin pie, but scaled down to make less filling. Here’s exactly what you will need to make them:
- Pie Crusts: You’ll need two pie crusts for this recipe, you can either use my homemade pie crust recipe or store-bought. If you have any leftovers, use it to add some decorations to the top of the pies!
- Brown Sugar: I typically use light brown sugar, but dark brown sugar works just fine too. When measuring your sugar, make sure to tightly pack it into the measuring cup.
- Spices: This recipe uses a blend of cinnamon, ginger, nutmeg, and cloves. I think the amount of spices is perfect, but feel free to add more if you prefer.
- Pumpkin Puree: The star ingredient of these pies! Make sure to use canned pumpkin puree and not pumpkin pie filling by accident.
- Evaporated Milk: Not to be confused with sweetened condensed milk (which is much sweeter and thicker). Evaporated milk is a little richer than just regular milk, which makes these pies more flavorful.
- Egg: To help bind the filling together. It’s best to use a room temperature egg to ensure that it mixes evenly into the filling. If you need to bring it to room temperature quickly, simply place it in a bowl of warm water for 5 to 10 minutes.
How To Make Mini Pumpkin Pies
Prepare The Pie Crust
- Cut out the pie crusts: Roll the pie crusts out onto a lightly floured surface. Use a 3.5-inch cookie cutter (or cup) to cut out 18 circles. Make sure to re-roll any extra scrap pieces of dough, you don’t want any of that to go to waste!
- Press the pie crusts into the pan: Press each circle into the cavities of your muffin pans. Make sure to press the dough down and around the sides so that it fits snuggly in each cavity. Place the muffin pans in the fridge while you prepare the filling.
Make The Filling
- Mix together the dry ingredients: Whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Add the wet ingredients: Add the pumpkin puree, evaporated milk, and lightly beaten egg to the dry ingredients and lightly whisk until the mixture is just combined.
Assemble & Bake The Pies
- Add the filling to the pie crusts: Remove the muffin pans with the pie crusts from the refrigerator. Spoon two tablespoons of the pumpkin pie filling into each pie crust.
- Bake: The pies will need to bake at 400°F for roughly 16 to 20 minutes.
- Cool & Chill: Remove from the oven and allow to cool on a wire rack for 30 minutes. Then, carefully remove from the muffin pan and return to the wire rack to cool completely. Once cooled, place in an airtight container and chill in the fridge for at least 3 hours – overnight is even better!
Frequently Asked Questions
Absolutely! I recommend freezing them in a large freezer bag/container with a piece of parchment paper between layers of the mini pies.
If stored properly, they should freeze well for up to 3 months. To thaw, place them in the fridge overnight.
The pies should take about 16 to 20 minutes to bake, but every oven is different. You will know they are done when the tops of the pies look set (no longer wet) and the edges of the pie crusts are lightly golden brown.
Keep in mind that they will continue to set up as they cool and while they chill in the fridge too.
Yes! If you only have pumpkin pie spice on hand, feel free to replace the spices with 1 to 1 and 1/2 teaspoons.
Once the pies have been baked and cooled, they will keep in the fridge for 3 to 4 days. I personally prefer to make mine the day before and store them in the fridge until I’m ready to serve them.
The pie crusts and filling may also be prepared one day in advance. Be sure to cover them tightly, and store separately in the fridge until you’re ready to assemble and bake the pies.
Baking Tips
- Be sure to use the correct size muffin pan for this recipe. These are mini pies but you’ll be using two regular 12-count muffin pans, not mini muffin pans.
- Make sure to use the correct size cookie cutter to cut out the pie crusts. If you don’t have a 3.5-inch cookie cutter, a cup or something similar will work just fine.
- Don’t beat the filling too much after you add the egg. This can incorporate more air into the filling and cause the pies to crack.
- You can leave the mini pumpkin pies plain or top them with some homemade whipped cream or stabilized whipped cream. Some salted caramel would be delicious on these as well!
More Pumpkin Recipes To Try!
- Pumpkin Snickerdoodles
- No-Churn Pumpkin Ice Cream
- Pumpkin Butter
- Pumpkin Bars
- Pumpkin Cheesecake Cookies
Recipe Video
Mini Pumpkin Pies
Ingredients
- 2 pie crusts homemade or store-bought
- ½ cup packed light or dark brown sugar (100 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (250 grams)
- ¾ cup evaporated milk (180 ml)
- 1 large egg at room temperature and lightly beaten
Instructions
- Preheat the oven to 400°F (204°C).
- To prepare the pie crust: On a lightly floured surface, roll the pie crusts out to ⅛" thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
- Place each circle of pie crust in 18 cavities of two standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
- To make the filling: In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
- Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
- Bake for 16 to 20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes, carefully remove from the muffin pan, then place on the wire rack to finish cooling. Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
- Once chilled, serve, and enjoy!
Notes
Adapted from my Pumpkin Pie Recipe
I am gluten free do you think I could make these crust less, if so does the baking time change at all?
I haven’t tried it, but I think it would be fine. I would suggest using cupcake liners so that you can remove them from the pan. I’m not sure on baking time, but it should be similar.
Can these mini pumpkin pies be frozen and thawed later?????
Yes, you can freeze them for up to 3 months and thaw them overnight in the refrigerator.
These are fantastic, thank you for the recipe.
Hi Danielle! Is that just regular whipped cream that you topped them with?
Yes, these are topped with regular whipped cream.
hi – these look adorable. However, I noticed, for these and for you mini apple pies, you use a 3.5 inch cookie cutter – yet for your mini pecan, you use a 3 inch cutter. Why is that? They are all the same size ( you use a regular muffin tin for all 3 recipes) Would love to hear back, thanks!
The mini pecan pies use less filling (about half the amount), so I use a smaller cookie cutter for that recipe.
This seems like a great dish and I’m excited to make it but, what are the necessary tools or cooking utensils needed?
You’ll need a rolling pin, cookie cutter/cup (to cut out the pie crust), one 12-count muffin pan, a large mixing bowl, whisk, and a wire cooling rack. I’d recommend reading through the recipe before getting started too.
Came out perfect. Used store bought or crusty and found it was spray thin enough. Baked in 16 min. Sprayed with Pam and had no issues getting out. I must have filled higher, I got 14.