If you’re searching for a treat that captures the spirit of autumn and the warmth of the holidays in one adorable, two-bite package, Mini Pumpkin Pies are here to steal the show. They deliver all the nostalgic flavors of classic pumpkin pie—think silky pumpkin filling laced with cozy spices, all nestled in golden, flaky pastry—but are delightfully portioned, perfect for dessert tables, parties, lunchboxes, or anytime you crave a sweet seasonal pick-me-up. Trust me, one batch of Mini Pumpkin Pies and you’ll be hooked!

Ingredients You’ll Need

Gathering your ingredients for these mini pumpkin pies is a breeze! Each component brings something special to the table, whether it’s rich flavor, creamy texture, or satisfying crunch. This is a recipe that proves just a few key items can create real magic.

Refrigerated pie crusts: Pre-made crusts save you time and guarantee a flaky, buttery base for every pie.
Pumpkin puree: This is the heart of the filling, giving deep pumpkin flavor and natural color.
Granulated sugar: Sweetens the filling just enough to enhance the pumpkin and spices.
Large eggs: They help set the pie filling, giving it structure and a creamy bite.
Evaporated milk: Adds richness and ensures a smooth, custard-like filling.
Ground cinnamon: For that unmistakable warm, spicy aroma that is essential in pumpkin pie.
Ground ginger: Brings a gentle kick and depth to the spice blend.
Ground cloves: A little goes a long way to round out the autumnal spice profile.
Salt: Balances sweetness and boosts all the other flavors—don’t skip it!
Optional toppings: A finishing flourish of whipped cream or cinnamon sugar that makes every bite extra special.

How to Make Mini Pumpkin Pies

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 375°F (190°C). Give your muffin tin a generous greasing, either with butter or nonstick spray—this step is key to ensuring your mini pies pop right out later (with their crusts perfectly intact).

Step 2: Cut and Shape the Pie Crusts

On a lightly floured surface, unroll those refrigerated pie crusts. Use a 3-inch cookie cutter or sturdy glass to cut out as many circles as you can. Gently press each round into the greased muffin tin wells, shaping them so they form little pie shells. Feel free to patch or gently stretch any that seem a bit small—this crust is forgiving!

Step 3: Make the Pumpkin Filling

In a medium mixing bowl, add your pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt. Grab a whisk and give everything a hearty mix until your batter is smooth and beautifully blended. This is where your kitchen will start smelling like pure autumn bliss.

Step 4: Fill the Mini Pie Shells

Carefully spoon or pour the pumpkin mixture into each prepared crust, filling them about 3/4 of the way full. It’s best to err on the side of not overfilling, as the custard will puff up just a touch during baking.

Step 5: Bake Your Mini Pumpkin Pies

Slide your tray into the oven and bake for 25 to 30 minutes. You’ll know they’re ready when the filling is set but still slightly jiggly in the very center, and a toothpick inserted into one comes out mostly clean. The crusts will be gently golden, and your kitchen will smell heavenly.

Step 6: Cool and Decorate

Let your mini pumpkin pies cool in the pan for 10 minutes, then carefully use a butterknife to ease each one out. Set them on a wire rack to cool completely. Once cooled, crown each with a dollop of whipped cream or a sprinkle of cinnamon sugar for a festive finish.

How to Serve Mini Pumpkin Pies

Garnishes

The classic topping is a swirl of freshly whipped cream, but don’t stop there—try a sprinkle of cinnamon sugar, a candied pecan, or even a drizzle of caramel sauce for an extra dash of decadence. These little pies are the perfect canvas for your creativity.

Side Dishes

Pair your Mini Pumpkin Pies with coffee, spiced chai, or a scoop of vanilla ice cream if you’re feeling indulgent. On a dessert buffet, they shine alongside apple crisp, chocolate truffles, or any array of holiday sweets.

Creative Ways to Present

Try nestling your mini pies in cupcake wrappers for a cute, portable treat. Arrange them on a rustic wooden board, tiered cake stand, or tuck them into decorative boxes as edible gifts. They’re charming enough for any celebration and simple enough for a cozy night in.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your mini pumpkin pies in an airtight container in the refrigerator for up to three days. Their flavor actually deepens after sitting overnight, making them a fantastic make-ahead dessert for busy schedules.

Freezing

To freeze, simply line up your cooled mini pies on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They keep beautifully for up to two months. When you want to enjoy, thaw overnight in the fridge and refresh with your favorite topping.

Reheating

These pies are delicious cold, room temperature, or gently warmed. To reheat, pop them into a 300°F (150°C) oven for about 10 minutes, or just until they’re warmed through—perfect for recapturing that just-baked goodness.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! If you’ve got a favorite pie crust recipe, it will work just as well. Just roll it out and cut as directed. Homemade crust gives a rustic, personal touch to your mini pumpkin pies.

Do I need to blind bake the crusts first?

No blind baking necessary for this recipe. The small size of the mini pies means the crust bakes up crisp and golden right along with the filling, making the process quick and easy.

Can I use pumpkin pie spice instead of the individual spices?

Yes! You can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and cloves if that’s what you have on hand, and your Mini Pumpkin Pies will taste just as delicious.

Can these be made dairy-free?

Absolutely! Just use a dairy-free pie crust and milk substitute (like coconut or soy evaporated milk) for the filling. The results are just as scrumptious and everyone can enjoy.

How do I keep the filling from cracking?

Overbaking can cause cracks, so check your pies at the 25-minute mark to avoid this. Letting them rest in the pan for 10 minutes after baking also helps the custard set gently.

Final Thoughts

There’s something so joyful about sharing a tray of fresh Mini Pumpkin Pies, whether with close friends, family gatherings, or a quiet moment just for you. They’re irresistibly cute, deeply flavorful, and destined to become a new favorite at your table. Give them a try—your pumpkin pie cravings will thank you!

Mini Pumpkin Pies Recipe