Mini Pumpkin Pies

These Mini Pumpkin Pies have all the fall flavors you love in a classic pumpkin pie, but in a smaller, cuter version. With their creamy pumpkin filling and hints of cinnamon, nutmeg, and cloves in a flaky crust, these cute little pies are a delicious way to end a festive meal. Makes 24 mini pies in about 30 minutes.

If you can't get enough pumpkin this time of year, you'll love my fluffy pumpkin pancake recipe - cozy, simple, and made for slow fall mornings.

Ingredients You'll Need

Mini pumpkin pies are easy to make thanks to ready-made ingredients such as the pie crusts and canned pumpkin puree! See the recipe card for complete details.

Ready-to-bake pie crusts - So simple and convenient, I love this shortcut! Use a biscuit cutter, cookie cutter, or wide mouth mason jar lid as the template for cutting 3-inch circles of crust for these pies.

Pumpkin puree - Use pumpkin puree (not pumpkin pie filling!).  The puree contains only pumpkin - no sugar, spices, or fillers.  Just plain ole pumpkin, that's it.  I also use canned pumpkin puree for my Pumpkin Pecan Spice Cake. 

Evaporated milk - Adds richness and creaminess to the filling. because it really does make a huge difference in the moistness and richness of the recipe.

Brown sugar - Sweetens the pie and enhances its caramel notes.

Eggs - Bind the ingredients together. The eggs don't have to be room temperature for this recipe. Cold eggs are fine.

Ground cinnamon, ground nutmeg, and ground cloves - provides warm, earthy, and slightly nutty flavors!

Ingredient Swaps

• For a fantastic change of pace, use ready-made mini graham crusts.
• You can substitute honey or maple syrup for brown sugar to experiment with different sweeteners.
• Additionally, try adding a dollop of whipped cream or a sprinkle of crushed pecans for extra indulgence.
• Instead of evaporated milk, use whole milk (but I highly recommend the evaporated milk for the richness it provides).

How to Make Mini Pumpkin Pies

Follow the recipe card for the detailed baking instructions.

Step 1 - Cut pie crusts into 3-inch circles. 

Step 2 - Press down into mini muffin pan.

Step 3 - Mix all the pie filling ingredients. Divide among the mini pie shells.

Step 4 - Bake.  Eat. Smile 🙂

Step 5 - Cool and top with whipped cream and a sprinkle of cinnamon.

Recipe Tips

• Garnish each pie with whipped cream, a sprinkling of cinnamon, or a whole pecan slice.
• Serve room temperature or chilled for the best flavor and texture.
• Don't overmix the filling; it should be smooth but not whipped.
• Use a toothpick or knife to check for doneness; it should come out clean when inserted into the center of the pies.

How to Shape the Pie Dough

To make 3-inch circles of pie dough, there are several items you can use that you may already have in your kitchen:

• Wide-mouth mason jar or lid
• 3-inch biscuit cutter
• Drinking glass with a 3-inch rim
• A knife or pizza cutter, tracing around a 3-inch circular stencil
• A vegetable can with a 3-inch diameter, with both ends removed (wash and dry the can before using!)

What to Serve with Pumpkin Pie

Serve these little pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. For a refreshing contrast, you can also offer a side of berries or fruit.

Transporting Baked Pies

So now that you've made these delicious mini pies, what the best way to transport them? I recently discovered a plastic carrier that's perfect for transporting pies, muffins, and cupcakes. It's the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it's made out of durable plastic. Available now on Amazon!

Storing Baked Pies

Keep your pumpkin pies fresh by storing them in the refrigerator.  Store them covered, in an airtight container for up to 3 days.