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Mini Pumpkin Pies

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.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 mini 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.