There’s something undeniably comforting about pumpkin pie. Now imagine capturing all that cozy fall flavor in a personal-sized dessert — that’s exactly what Mini Pumpkin Pies offer. These delightful little treats are perfect for holidays, potlucks, or anytime you want a taste of autumn in a bite-sized form.
With their flaky golden crust and rich pumpkin filling, they bring all the nostalgia of traditional pumpkin pie without the need to slice and serve. Everyone gets their own adorable mini version!
Mini desserts are trending for good reason — they’re easy to serve, easy to eat, and just plain fun. These pies are no exception. They fit perfectly in your hand, making them ideal for party trays or dessert tables.
Pumpkin pie can sometimes feel heavy, but these minis offer the same luscious flavor with a lighter feel, especially when topped with a dollop of whipped cream.
The spices in the filling — cinnamon, nutmeg, and cloves — create that warm, cozy flavor profile we associate with crisp fall days and Thanksgiving dinners.
This recipes is perfect for families and guests with dietary restrictions. It’s inclusive, delicious, and absolutely delightful.
One of the best parts? These pies can be made ahead of time and stored in the fridge or freezer. Just reheat gently before serving, or serve chilled for a refreshing twist.
Whether you use a homemade crust or store-bought, the result is impressive and bakery-worthy without the effort.
Kids love having their own mini pie, and adults appreciate the elegance of individual servings. They’re great for entertaining!
You can even dress them up with whipped cream, caramel drizzle, or a sprinkle of cinnamon sugar to take them to the next level.
Plus, mini pies eliminate the worry of messy slices falling apart when served. Each one is neat, tidy, and perfectly portioned.
These are also an excellent way to introduce kids to baking. The assembly is fun, and they’ll love seeing their creations come out of the oven.
They’re not just for Thanksgiving either — enjoy them all fall long, from Halloween to Christmas and every cozy weekend in between.
Mini Pumpkin Pies are proof that big flavor really can come in small packages. They’re sweet, spiced, and unforgettable.
Once you try them, you might never go back to full-sized pie again. They’re that good!
Servings
Makes 12 mini pies
Time
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Cool Time: 30 minutes
- Total Time: 1 hour 20 minutes
Ingredients
For the Crust:
- 1 sheet refrigerated pie dough (or homemade equivalent)
For the Filling:
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup evaporated milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- Pinch of salt
Optional Toppings:
- Whipped cream
- Cinnamon sugar
- Caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Roll out pie dough and use a 3.5 to 4-inch round cutter to cut 12 circles. Press each circle into a muffin cup.
- In a bowl, whisk together pumpkin puree, brown sugar, egg, evaporated milk, cinnamon, nutmeg, cloves, and salt until smooth.
- Spoon filling evenly into prepared crusts, about 2 tablespoons per cup.
- Bake for 20–25 minutes, or until centers are set and crust is golden.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream or desired garnish before serving.
Tips
- Chill pie dough slightly before cutting for easier handling.
- Don’t overfill the crusts; leave a little space at the top.
- Use a butter knife to gently loosen pies from the tin if needed.
- Store in the fridge up to 4 days, or freeze for longer storage.
Why You’ll Love This Recipe
These Mini Pumpkin Pies deliver all the flavor of traditional pumpkin pie in a fun, portable format. Easy to make, easy to eat, and perfect for fall — they’re the ultimate seasonal dessert for gatherings big or small.
Summary
Mini Pumpkin Pies are a bite-sized version of a classic favorite, featuring flaky crusts and warmly spiced pumpkin filling. Perfect for fall celebrations and absolutely delicious.
Mini Pumpkin Pies
Ingredients
For the Crust:
- 1 sheet refrigerated pie dough or homemade equivalent
For the Filling:
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup evaporated milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Pinch of salt
- Optional Toppings:
- Whipped cream
- Cinnamon sugar
- Caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Roll out pie dough and use a 3.5 to 4-inch round cutter to cut 12 circles. Press each circle into a muffin cup.
- In a bowl, whisk together pumpkin puree, brown sugar, egg, evaporated milk, cinnamon, nutmeg, cloves, and salt until smooth.
- Spoon filling evenly into prepared crusts, about 2 tablespoons per cup.
- Bake for 20–25 minutes, or until centers are set and crust is golden.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream or desired garnish before serving.
Notes
- Chill pie dough slightly before cutting for easier handling.
- Don’t overfill the crusts; leave a little space at the top.
- Use a butter knife to gently loosen pies from the tin if needed.
- Store in the fridge up to 4 days, or freeze for longer storage.
