Mini Pumpkin Pies are one of those cozy fall treats that make everything feel warmer and more welcoming. They first happened in my kitchen by total accident. One crisp October afternoon, I found myself with a leftover pie crust and half a can of pumpkin puree. Rather than waste it, I grabbed my muffin pan, pressed in the dough, and filled each cup with spiced pumpkin. A quick bake later, the house smelled like cinnamon and home—and my family was hooked.
The kids were thrilled. There’s something magical about having your very own tiny pie. We’ve been making them together ever since—laughing while we cut out perfect circles of dough, stirring up the creamy filling, and sneaking bites of the crust. That first unexpected batch started a yearly tradition, and now, fall doesn’t feel complete without them.
What I love most about these Mini Pumpkin Pies is how approachable they are. No complicated steps or specialty pans—just a few simple ingredients and a cupcake tin. The crust turns golden, the filling sets just right, and each one holds together beautifully. If you enjoy the rich, cozy flavors of the Sweet Potato Pie Recipe, these mini pies are sure to steal your heart in a couple of bites.
And hey, if this recipe made you smile, you’ll love what I’ve been pinning lately. Come join me and follow along on Pinterest for more cozy bakes and easy seasonal treats.
Why These Mini Pumpkin Pies Stand Out
What makes this recipe special isn’t just the flavor—it’s the simplicity. You don’t need fancy pie tins or advanced baking skills. Just roll out your crust, press it into a muffin pan, and spoon in the creamy, spiced filling.
They bake evenly, hold their shape, and store beautifully. Plus, with no slicing or serving mess, they’re perfect for potlucks and holiday tables. You might even find they outshine your usual pie lineup. For a fun twist on classic pies, check out the colorful 4th of July Swirl Pie—because good pie has no season.
Ingredients & Preparation
A Closer Look at the Ingredients
The beauty of these Mini Pumpkin Pies is in their simplicity. With just a handful of pantry staples, you can create a treat that tastes like it came straight from a bakery. Below is a quick breakdown of what you’ll need.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Pie crust | 1 (homemade or store-bought) | Use 2 rounds if doubling the recipe |
| Pumpkin puree | 1 cup (244g) | Not pumpkin pie filling |
| Sweetened condensed milk | 5 oz (about ½ can / 180g) | Adds richness and sweetness |
| Large egg | 1 | Helps bind the filling |
| Salt | ½ teaspoon | Balances sweetness |
| Pumpkin pie spice | 1 teaspoon | Or make your own blend (see below) |
Want to make your own spice mix? Combine ½ tsp cinnamon, ¼ tsp nutmeg, and ⅛ tsp each of allspice and ginger—it’s warm, fragrant, and absolutely perfect here.
For those who enjoy baking with spice blends, the Cinnamon Rolls Recipe might become your next favorite project. It’s packed with buttery layers and cinnamon goodness—ideal for fall mornings.
Tools & Easy Substitutions
No pie tins or fancy equipment needed—just a standard 12-cup muffin pan, a rolling pin (or even a wine bottle in a pinch), and a 4-inch round cutter. If you don’t have one, a large jar lid or drinking glass works just fine.
Prefer something tangy over sweet? Swap pumpkin puree for mashed sweet potato or even pureed butternut squash. You can also substitute evaporated milk if you’re out of condensed milk—just add a tablespoon or two of sugar to compensate.
If you love low-effort, high-reward recipes like this one, you might also enjoy the Sour Cream Rhubarb Coffee Cake. It’s another simple bake that brings big flavor with everyday ingredients.
Cooking Instructions & Tips
Step-by-Step: How to Make Mini Pumpkin Pies
Once your ingredients are ready, the process comes together quickly. Just follow these easy steps, and you’ll have golden, perfectly set Mini Pumpkin Pies cooling on your counter in no time.
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Preheat your oven to 350°F (175°C).
While the oven warms up, lightly grease a standard muffin tin with nonstick spray. This prevents sticking and makes removal easier later. -
Roll and cut your pie dough.
Unroll your prepared pie crust onto a floured surface. Using a 4-inch cookie cutter (or jar lid), cut out 8 to 9 rounds. If needed, gather and re-roll the dough scraps to maximize usage. -
Press dough into the muffin pan.
Gently press each round into a muffin cavity, forming a small crust cup. Don’t worry if the edges aren’t perfect—rustic is charming! -
Mix the filling.
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, salt, and pumpkin pie spice until smooth and creamy. -
Fill the crusts.
Spoon the pumpkin mixture evenly into each prepared crust. Fill just below the rim to allow for slight puffing during baking. -
Bake for 25–35 minutes.
The edges should turn golden and the centers set without wobbling. Cool completely in the pan, then gently loosen each pie with a butter knife.
Tips for Perfect Results
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Don’t overfill the crusts—they’ll puff slightly and settle as they cool.
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Want deeper flavor? Chill the filling for 15 minutes before baking.
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Always cool before removing to keep crusts intact.
Craving another creamy, cool-textured dessert? Try the refreshing Cherry Delight Recipe—it’s a no-bake wonder for busy days.
And for those who love tangy-sweet contrast, the Key Lime Pie Bars are an absolute treat alongside your pumpkin minis.
Serving, Storing & Pairing
The Best Ways to Serve Mini Pumpkin Pies
These Mini Pumpkin Pies are delicious straight from the fridge, but there’s nothing quite like serving them slightly warm with a dollop of whipped cream on top. For a fall gathering or holiday spread, arrange them on a rustic platter with cinnamon sticks and a dusting of powdered sugar for an extra festive look.
Pair them with a warm drink—think spiced chai, apple cider, or a simple cup of coffee. Their size makes them ideal for dessert buffets, where guests can sample multiple treats without committing to a full slice.
If you’re looking to build a full dessert table, these pies pair beautifully with fruit-based bakes like the Sweet Cherry Cobbler Recipe. The warm cherries contrast nicely with the creamy pumpkin filling. You could also add the Snickerdoodle Cobbler, which brings in caramel notes and cinnamon warmth that echo the spice in the pies.
Planning for a crowd? Double the recipe and use two muffin tins. You’ll still keep things simple but have plenty to go around.
Storing and Reheating Tips
Once baked and fully cooled, store your Mini Pumpkin Pies in an airtight container in the refrigerator for up to 3 days. Their texture stays smooth and flavorful, even cold. For a quick reheat, pop them in the microwave for 10–15 seconds or warm them in the oven at 300°F for about 5 minutes—just enough to bring back that fresh-baked feel.
They also freeze wonderfully. Wrap each pie individually in plastic wrap and store in a zip-top freezer bag. When you’re ready to enjoy, let them thaw in the fridge overnight or warm gently from frozen.
These little pies hold up beautifully for make-ahead holiday prep or midweek dessert cravings. Whether fresh or frozen, they’re always ready to impress.
FAQ – Mini Pumpkin Pies
Can I use store-bought pie crust?
Absolutely! A quality store-bought crust works great here. It saves time and still delivers that flaky texture. Just make sure it’s thawed if frozen.
Can I make Mini Pumpkin Pies ahead of time?
Yes, they’re perfect for prepping ahead. Bake, cool, and refrigerate them up to three days in advance—or freeze for up to a month.
Can I double the recipe?
Definitely. Just double all the ingredients and use two muffin pans. This is a great option for holiday parties or potlucks.
What if I don’t have pumpkin pie spice?
No problem! You can make your own blend using ½ tsp cinnamon, ¼ tsp nutmeg, and ⅛ tsp each of allspice and ground ginger.
Are these gluten-free?
Not by default, but they can be! Just use your favorite gluten-free pie crust and check your condensed milk brand for GF labeling.
Conclusion
Few things capture the essence of fall like the sweet scent of cinnamon and pumpkin in the air. These Mini Pumpkin Pies offer that nostalgic flavor in the most charming, bite-sized way. They’re easy to make, fun to serve, and a guaranteed crowd-pleaser.
Whether you’re baking with kids, hosting a holiday dinner, or simply craving something warm and sweet, this recipe delivers comfort and joy with every little pie. It’s one of those desserts that feels as good to share as it does to eat.
If you loved this cozy recipe, you might also enjoy the buttery warmth of the Sour Cream Rhubarb Coffee Cake or the indulgent simplicity of Cherry Delight. Both are perfect additions to your baking rotation.
If these Mini Pumpkin Pies made your day just a little sweeter, I’d love to hear about it!
Follow me on Pinterest here!
Mini Pumpkin Pies Recipe
- Total Time: 50
- Yield: 9 pies
- Diet: Vegetarian
Description
Mini Pumpkin Pies are a cozy fall dessert made with creamy pumpkin filling, warm spices, and flaky crust—all baked into perfect handheld portions.
Ingredients
• 1 pie crust (from scratch or store-bought)
• 1 cup (244g) pumpkin puree
• 5 oz (180g) sweetened condensed milk
• 1 large egg
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
2. Unroll pie crust and cut 4-inch rounds. Press into muffin cups.
3. Whisk together pumpkin puree, condensed milk, egg, salt, and pumpkin pie spice until smooth.
4. Spoon the filling into each crust, filling just below the rim.
5. Bake for 25–35 minutes or until the center is set and crust is golden.
6. Cool completely before removing from pan. Use a butter knife to help lift.
7. Serve chilled or slightly warm with whipped cream if desired.
Notes
– You can double the recipe to use a full can of condensed milk and 2 pie crusts.
– Make your own spice blend: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp ginger.
– Store in the fridge for up to 3 days or freeze for up to 1 month.
– Best served with whipped cream or a dusting of cinnamon.
– Use gluten-free crust to make this recipe gluten-free.
- Prep Time: 20
- Cook Time: 30
- Method: Baking
- Cuisine: American