Mini Pumpkin Pies are the perfect bite-sized dessert for fall gatherings, Thanksgiving, or anytime you’re craving a pumpkin treat. Made with store-bought pie crust and a simple pumpkin pie filling, these little bites have all the flavor of the classic version, but in mini form!

A mini pumpkin pie topped with whipped cream sits on a white plate with a gold rim, next to cinnamon sticks. Other mini pies and a pinecone are blurred in the background.

Pumpkin pie is a must for Thanksgiving (or fall), but sometimes baking (and slicing!) a full-sized pie can feel like more work than it’s worth.

Maybe you don’t want leftovers sitting around for days.

Or maybe you’re hosting a crowd and need something easy to serve without the mess of cutting and plating each slice. 

That’s where these miniature pumpkin pies come into play!

This mini pumpkin pies recipe has that creamy texture and spiced flavor of pumpkin pie, all wrapped up in a flaky crust that you can hold with just one hand.

I’ve made this recipe more than 5 times to ensure that these mini pumpkins turn out perfectly portable, pop-able and all-around delicious!

Whether you’re hosting a holiday party or want an easy, make-ahead dessert, these individual pumpkin pies are festive, crowd-pleasing option. And just incase you need another easy pumpkin treat (or two), this pumpkin dump cake and these pumpkin oatmeal cookies are a hit!

A mini pumpkin pie topped with whipped cream sits on a plate with three cinnamon sticks, surrounded by pinecones and a small pumpkin on a white surface.

Ingredient Notes:

  • Refrigerated pie crusts: using store-bought crusts makes this recipe quick and easy.
  • Pure pumpkin: one can of pumpkin (not pumpkin pie filling) is all you need.
  • Brown sugar: for a touch of sweetness.
  • Egg: one egg helps bind the filling together.
  • Evaporated milk: gives the filling a smooth and creamy texture.
  • Spices: ground cinnamon, ginger, cloves.
  • Salt: enhances the sweetness.
Baking ingredients on a white marble surface: pumpkin puree, brown sugar, egg, pie crust dough, milk, ground cinnamon, ginger, cloves, and salt in small bowls and containers.

Can I Use Pumpkin Pie Spice in Place of the Individual Spices?

Absolutely! Use about 2 teaspoons of pumpkin pie spice in place of the cinnamon, cloves, and ginger.

How to Make:

These pumpkin bites are so easy to make. Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Prepare the pie crusts: Preheat the oven and grease a 12-count muffin tin. Roll out each crust and use a cookie cutter to cut out 12 circles. Then place into each muffin tin.
  • Make the filling: Whisk the filling ingredients in a medium bowl until smooth.
A wooden bowl filled with an egg, milk, brown sugar, pumpkin puree, and spices, all unmixed, on a white marble surface.
A wooden bowl filled with smooth, orange-pumpkin mixture, placed on a white marble surface.
A muffin tin with twelve cavities, each lined with an unbaked, round pie crust, set on a light-colored surface.
  • Fill the crusts: Spoon the pumpkin filling into each crust.
  • Bake: Place into the oven and bake until the filling is set and the crusts are golden brown.
  • Cool completely and garnish: Top with homemade whipped cream and a sprinkle of pumpkin pie spice, if desired.
A rolled-out sheet of dough with circular shapes cut out, a round metal cutter, and a wooden rolling pin on a white surface.
A muffin tin filled with twelve unbaked mini pies, each containing orange-brown pumpkin filling, sits on a white surface.
A muffin tin filled with twelve mini pumpkin pies, each with a golden-brown crust and pumpkin filling, sits on a white surface. Nearby are a plate of cinnamon sticks, a green towel, pinecones, and a small pumpkin.

How Do I Know When These Mini Pies are Done Baking?

The center should be just about set (with a very slight jiggle) and the crusts should be golden brown.

How to Store:

Store these mini pumpkin pies with premade crust in an airtight container in the refrigerator for up to 4 days.

  • To freeze: place in a freezer-safe container or bag in the freezer for up to 2 months. When ready to serve, let thaw completely in the refrigerator.
A mini pumpkin pie with a bite taken out, topped with whipped cream on a white plate. Cinnamon sticks and pinecones are in the background.

Can I Make These Ahead of Time?

Yes! You can bake these a day in advance and then refrigerate until just before serving for an easy, make-ahead pumpkin dessert.

Serving Suggestions:

  • Holiday dessert tables: arrange them on a platter with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice.
  • Mini dessert sample: pair these mini pies with other bite-sized desserts, such as these apple pretzel bites or snickerdoodle cheesecake bars.
  • Dress them up: add a drizzle of caramel sauce or a sprinkling of crushed gingersnap cookies or butterscotch chips for taste and texture.

Tips and Tricks:

  • Use a cookie cutter: A 4-inch round cookie cutter works best for this recipe and prevents too much overhang of the pie crusts when added to the muffin tins.
  • Refrigerate if needed: if your pie crust becomes too soft, place it into the fridge for 5-10 minutes to firm up before placing into each tin.
  • Make sure the dough goes up to the top of each muffin tin: this is essential, as the filling will go mostly to the top, so you want to make sure the crust is higher than the filling.
  • Cool before topping: make sure these easy mini pumpkin pies are cooled completely before adding whipped cream, otherwise the cream will deflate.
A mini pumpkin pie with a bite taken out, topped with a swirl of whipped cream, sits on a white plate. Cinnamon sticks and another pie are blurred in the background.

Looking for More Pumpkin Pie-Inspired Recipes? I’ve Got You Covered!

A mini pumpkin pie topped with whipped cream sits on a white plate with a gold rim, next to cinnamon sticks. Other mini pies and a pinecone are blurred in the background.

Mini Pumpkin Pies

Yield: 12 mini pies
Prep Time: 12 minutes
Cook Time: 22 minutes
Total Time: 34 minutes
Mini Pumpkin Pies are the perfect bite-sized dessert for fall gatherings, Thanksgiving, or anytime you're craving a pumpkin treat. Made with store-bought pie crust and a simple pumpkin pie filling, these little bites have all the flavor of the classic version, but in mini form!
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Ingredients
 

  • 1 (14.1 ounce) package refrigerated pie crusts, (2 crusts total)
  • 1 (15 ounce) can pure pumpkin
  • ⅓ cup packed light brown sugar
  • 1 large egg
  • 1 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • Whipped topping for garnish, (if desired)

Equipment

Instructions
 

  • Preheat the oven to 375℉. Lightly grease a 12-count muffin tin with cooking spray. Set aside.
  • Roll out each pie crust and use a 4-inch round cutter to cut 12 circles. Press each circle into the bottom and up the sides of each muffin cup. Make sure each crust comes up to the top of the muffin tin.
  • In a medium bowl, whisk the pumpkin, brown sugar, egg, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
  • Spoon the pumpkin mixture evenly into each crust, filling them almost to the top.
  • Bake for 20-24 minutes, or until the centers are set and the crusts are golden brown. Let the pies cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

  • A 4-inch round works best to fully line the muffin cups without excess overhang. You will have about ⅓ of the pie crust left over, which you can use for another recipe.
  • If your pie crust becomes too soft or hard to handle, pop it in the fridge for 5 to 10 minutes to firm up.
  • Make sure the dough goes up to the very top of the muffin tin. The filling goes almost to the top so you want to make sure the dough is higher than the filling. 
  • Mini pies will last in an airtight container in the refrigerator for up to four days.
  • To freeze: place in a freezer-safe container or bag and freeze for up to 2 months. When ready to serve, let thaw completely in the refrigerator.
  • See my tips and tricks for making these Mini Pumpkin Pies above the recipe box.
 
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.