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baked mini pies on plate

Mini Pumpkin Pies

Little mini pumpkin pies are the perfect dessert for the holidays.  Old fashioned, homemade recipe with cinnamon, nutmeg, and cloves. Makes 21 mini pies in about 30 minutes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 21
Calories 147kcal
Author Anne Clark


  • 24-cup mini muffin pan
  • 3-inch mason jar lid, cookie cutter, or biscuit cutter
  • large mixing bowl
  • whisk
  • measuring cup(s)
  • measuring spoons


  • 1 15-oz. package ready-to-bake pie crusts
  • 1 15-oz. can pumpkin puree (not pumpkin pie filling)
  • 12 oz evaporated milk
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves


  • Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
  • Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
    pie crust circles in muffin cups
  • Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
    batter mixed up
  • Divide filling among the mini pie shells.
    fill muffin cups
  • Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
    filled muffin cups unbaked
  • Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired.


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


Serving: 1mini pie | Calories: 147kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6.4g | Saturated Fat: 1.1g | Cholesterol: 18mg | Sodium: 187mg | Fiber: 1g | Sugar: 10g