Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 21
Ingredients: 15-oz. package ready-to-bake pie crusts; 15-oz. can pumpkin puree (not pumpkin pie filling!); 12-oz. evaporated milk; ¾ cup brown sugar; 2 large eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; Whipped cream; Ground cinnamon for garnish

Jump to Recipe

Pumpkin pie has always been my favorite part of fall. The cozy spices, the creamy filling, and that buttery crust. What’s not to love?

But sometimes, cutting slices, serving them, and dealing with the mess just isn’t what I want. That’s why I’m obsessed with these Mini Pumpkin Pies!

They’re just as delicious as a full-size pumpkin pie, but in a cute, bite-sized form.

These little pumpkin desserts are perfect for holiday gatherings, parties, or just a little personal treat.

Plus, they’re super easy and quick to make. No fancy skills required!

If you love pumpkin pie but want a fun, mess-free way to enjoy it, you’ll love these Tiny Pumpkin Pies.

Ingredients

For the Mini Pies:

15-oz. package ready-to-bake pie crusts
15-oz. can pumpkin puree (not pumpkin pie filling!)
12-oz. evaporated milk
¾ cup brown sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

For Topping (Optional but Delicious!):

Whipped cream
Ground cinnamon for garnish

Instructions

Preheat the oven to 425°F and spray a mini muffin pan with nonstick spray.

Use a wide-mouth jar lid (or a round cookie cutter) to cut out circles from the dough. Press each circle into the mini muffin cups. With this recipe, you can make a total of 21 mini pies.

In a large mixing bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, and spices until smooth.

Mixing pumpkin puree, evaporated milk, brown sugar, eggs, and spices

Divide the filling evenly among the mini pie crusts.

Dividing the filling evenly among the mini pie crust

Place in the preheated oven and bake for 10 minutes. Then, reduce the temperature to 350°F and bake an additional 10-12 minutes, until the pie filling is just set and a toothpick inserted into the center comes out clean.

Muffin pan filled with mini pumpkin pies

Let the mini pies cool for 10-15 minutes before removing them from the muffin tin.

Top with whipped cream and a sprinkle of cinnamon. Enjoy!

Serving the mini pumpkin pies with with whipped cream and a sprinkle of cinnamon

Tips & Tricks for the Best Mini Pumpkin Pies

Use a nonstick mini muffin pan to prevent sticking, or add some oil to the bottom.
To prevent your crust from getting soggy, you can pre-bake the crusts for 3-5 minutes before adding the filling to keep them crisp.
Don’t overfill the crusts. Leave a little space for the filling to puff up.
Let them cool completely before removing to keep the crust intact.
Don’t use pumpkin pie filling because it already has sugar and spices, which would make these pies too sweet. Stick to pumpkin puree.
Try a dairy-free version by swapping evaporated milk for coconut milk.
Add a pinch of ginger to make the flavors pop!
Top with caramel drizzle or chopped nuts for an extra treat.

How to Store & Serve Mini Pumpkin Pies

Serving Ideas:

Great for Thanksgiving, Halloween parties, or fall gatherings.
Pair them with hot coffee, tea, or a scoop of vanilla ice cream.

Storing Leftovers:

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.

If you love pumpkin pie but want something easy, quick, and fun-sized, these Mini Pumpkin Pies are a must-try.

They’re packed with warm fall flavors, perfect for any occasion, and guaranteed to be a hit.

So, whether you’re making them for a party or just for yourself, give these Pumpkin Pie Bites a try. You won’t regret it!

Yield: 21