When fall rolls around, I can’t resist baking with pumpkin. While I love a classic pumpkin pie, there’s something extra special about making mini pumpkin pies.

They’re cute, perfectly portioned, and ideal for gatherings when you don’t want to deal with slicing a big pie.

Plus, everyone gets their own little pie, which always feels like a treat.

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Why I Love Mini Pumpkin Pies

I enjoy making these because they’re easy to prepare, travel well, and are great for parties, holidays, or even just a cozy weekend at home.

I also find them less intimidating than a traditional pie since I don’t have to worry about cutting perfect slices.

Another reason I love them is the versatility—sometimes I’ll use a homemade pie crust, and other times I’ll grab store-bought dough when I’m short on time.

Either way, they always turn out delicious.

Mini Pumpkin Pies

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 package pie crust homemade or store-bought
1 cup canned pumpkin puree
1/2 cup sweetened condensed milk or evaporated milk + 1/3 cup sugar
1 large egg
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
Pinch of salt
Whipped cream for topping (optional)
Ground cinnamon for garnish (optional)

Method

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
Roll out the pie crust and cut 3–4 inch circles (a biscuit cutter or glass works great). Press each circle into the muffin tin to form mini pie shells.
In a mixing bowl, whisk together pumpkin puree, egg, sweetened condensed milk, pumpkin pie spice, vanilla, and salt until smooth.
Spoon the pumpkin mixture evenly into each prepared crust, filling about 3/4 full.
Fit the dough rounds into your mini muffin pan: Grease a mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides.
Bake for 20–25 minutes, or until the filling is set and a toothpick inserted comes out clean.
Allow the mini pies to cool completely in the pan before gently removing.
Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

To save time, you can use refrigerated pie crusts.
If you prefer, swap sweetened condensed milk for evaporated milk and sugar.
Store leftovers in the refrigerator for up to 3 days.

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Serving Mini Pumpkin Pies

When I serve these, I sometimes set them on a tiered tray for a pretty display.

They’re wonderful for Thanksgiving, Halloween parties, or even as a fun dessert for fall-themed baby showers or birthdays.

Personally, I love enjoying one with a cup of hot apple cider in the afternoon.

Why You Should Try Them Too

If you’re a fan of pumpkin pie, you’ll love this mini version.

They’re easier to share, quicker to bake, and honestly, they’re just so fun to eat.

Whenever I bring a batch to family gatherings, they disappear in no time.

❓ Mini Pumpkin Pies FAQs

1. Can I make mini pumpkin pies ahead of time?
Yes! I often bake them a day before serving. Just store them in an airtight container in the refrigerator and add whipped cream right before serving.

2. Can I freeze mini pumpkin pies?
Absolutely. Once cooled, wrap each pie individually in plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.

3. What can I use instead of sweetened condensed milk?
You can swap it with evaporated milk and 1/3 cup sugar. If you prefer a lighter option, half-and-half works too, though the pies will be less sweet.

4. Can I make mini pumpkin pies without crust?
Yes, you can make “crustless mini pumpkin pies” by simply pouring the filling into a greased muffin tin or silicone molds. They’ll bake into little custard-like pies.

5. How do I keep the crust from getting soggy?
I sometimes pre-bake (blind bake) the crusts for 5 minutes before adding the filling. This helps keep them crisp.