Easy Mini Pumpkin Pies
All the flavor of pumpkin pie in just two bites? You bet! Use a mini muffin tin to create these super easy mini pumpkin pies. They are perfect for individual desserts at Thanksgiving dinner and can be made ahead of time for easy holiday prep!
Holiday entertaining calls for finger food and these bite-sized pumpkin pies are just the thing to add to the dessert menu. The pie crust is buttery and flaky, while the pumpkin pie filling is rich and creamy. You and your guests will love getting a sweet treat that is only two bites!
Why this recipe works
These individual pies are prepared and baked in just 30 minutes. Then all they need is some time to cool before serving. Overall, the baking and cooling time is a lot quicker than making a normal-sized pie. Plus, they freeze super well, which makes for easy holiday prep (just like my mini pecan pies!)
- Pie dough: I prefer making homemade pie crust, but you can also use store-bought pie dough. You will need two, which is how most pie dough is packaged.
- Pumpkin purée: Use 100% pure canned pumpkin purée (I prefer Libby’s). Pumpkin pie filling will not work since it has added sugars and spices.
- Heavy cream: This makes the filling rich and creamy. Use full-fat for best results.
- Pumpkin pie spice: You can store-bought or make your own pumpkin spice. I also included individual spices in the recipe card.
When serving the mini pies, I prefer a dollop of whipped cream and sprinkle of cinnamon, but you could also garnish with a pecan. If you have extra pie crusts, try adding a crust cut-out on top like I did for my mini apple pies.
This recipe is made in a mini muffin tin, but you could also use a standard 12-cup muffin tin. For this size, increase baking time to 25 to 30 minutes. This will yield 12 pies. Use a 3-1/2 inch round cookie cutter for the crusts.
How to make mini pumpkin pies
- Whisk together the filling ingredients: pumpkin purée, heavy cream, brown sugar, egg, vanilla, pumpkin pie spice, cinnamon and salt.
- Prepare pie crust: Roll out the pie dough and use a 2 ½-inch round cookie cutter to cut the dough.
- Add crusts and filling to pan: Gently press each round into the cups of a mini muffin tin. Reroll scraps and repeat until all the dough is used. Transfer filling to prepared muffin tin with pie crusts and fill each cup to the top.
- Bake at 375° F for 20 minutes or until the center filling is set. Let the pies cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Garnish with a dollop of whipped cream and sprinkle of cinnamon.
Make sure the filling is whisked well. You want a consistently smooth mixture, which usually takes about 2 or 3 minutes of whisking. Be sure to scrape down the sides and bottom of the bowl if necessary.
Keep the pie crust cool. If you have to bake the pies in batches because you only have one tin, then keep the remaining pie dough in the refrigerator. Make sure the muffin tin is cooled before adding the dough for the second batch.
If you don’t have a round cookie cutter, use a mason jar lid to cut out circles. A small 4-ounce mason jar lid will work for a mini muffin tin, while a wide-mouth 16 oz mason jar lid works for a standard muffin tin. Remember: this recipe is for a mini muffin tin. If using a standard 12-cup tin baking times will be longer.
Frequently Asked Questions
Yes, this recipe doubles easily to yield 48 mini pies baking in a mini muffin tin.
Yes, the pies can be baked the day before or frozen up to 2 months in advance. Be sure to let the pies cool completely before storing in an airtight container and chilling/freezing. For best results, individually wrap the mini pies in plastic wrap when freezing.
Either they were not baked long enough or the oven wasn’t hot enough. The filling should barely jiggle for mini pies when the pan is gently shaken.
Yes, baking time will be 25 to 30 minutes and will yield 12 mini pies. Use a 3-1/2 inch round cookie cutter for the pie crusts.
It’s pie season! Here are a few of my favorites for Thanksgiving.
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Easy Mini Pumpkin Pies
- 2 unbaked pie crust, softened but still cool
- 1 cup (245 g) pumpkin purée, (not pumpkin pie filling)
- ½ cup (120 ml) heavy cream, room temperature
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 1 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Preheat oven to 375° F. Grease a mini muffin tin and set aside.
- In a large bowl, whisk together the pumpkin puree, heavy cream, light brown sugar, egg, vanilla, pumpkin pie spice, cinnamon and salt. Make sure ingredients are completely combined and smooth, about 3 minutes of whisking by hand. Set aside while preparing the pie crust.
- Roll out the pie dough and use a 2 ½-inch round cookie cutter to cut the dough. Place into prepared mini muffin tin. Use your thumb to press the dough down in the center and gently up the sides of each cup. Rerolls scraps and repeat until all the dough is used. If you only have one 12-cup mini muffin tin, keep the other pie dough in the refrigerator until the first batch is done baking.
- Transfer filling to prepared muffin tin with pie crusts and fill each cup to the top.
- Bake at 375° F for 20 minutes or until crust edges are golden and the center filling is set. Let the pies cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Garnish with a dollop of whipped cream and sprinkle of cinnamon.