With quicker bake and cool times, plus no need for blind baking the pie crust, there’s no denying that mini pumpkin pies are easier than the full-size version. They’re fun, festive, and baked in a mini muffin pan. This recipe uses my homemade pie crust and a deeply spiced filling like my original pumpkin pie.
Pumpkin spice lattes, pumpkin donuts, pumpkin cookies, pumpkin chili, pumpkin spice potato chips (they exist!), pumpkin scented candles, and about a billion other pumpkin spice items this time of year. But where does it all begin? The Iconic Pumpkin Pie, of course.
The motherhood of everything pumpkin spice, pumpkin pie is the original source for our pumpkin fix. It’s a very popular recipe this time of year and one of the most frequent questions I receive is “how can I turn this into mini pumpkin pies?”
I’m always happy to answer this, but I figured it’d be most helpful to have a separate post dedicated to Mini Pumpkin Pies. Instead of telling you how I do it, let’s show you the process. These are FUN and let’s be honest… the cuteness is hard to resist on a dessert table next to your other Thanksgiving pies!
You Will Love These Mini Pumpkin Pies Because:
- They’re fun to make with kids
- Unlike the full-size version, there’s no blind baking the crust (YAY!)
- They’re deeply spiced and sweetened with flavorful brown sugar
- Bake time & cool time are a lot quicker than regular pie
- Decoration can be minimal with a simple dollop of whipped cream
- They’re handheld & easy to serve, just like mini cinnamon sugar pumpkin muffins
If larger pies intimidate you, try shrinking it. Or if you don’t want to mess with pie crust at all, you’ll appreciate my easy pumpkin pie bars instead.
One reader, Abby, commented: “I just made these for a Halloween party yesterday and they were delicious! They’re so convenient to serve, no cutting required. They taste exactly like The Great Pumpkin Pie Recipe but with a little more crust (which is great for people who just can’t get enough of that flaky, buttery goodness). Thanks for another great recipe! โ โ โ โ โ ”
Overview: How to Make Mini Pumpkin Pies
Have you made my mini pecan pies or mini quiches before? We’re doing the same thing here, only switching the filling. (One note, if you ever try my mini pecan pies, you need to pre-bake the crusts since the filling is so thin. Not necessary today though.)
- Make pie dough: My pie crust yields 2 crusts and you’ll conveniently use both here. This crust is a staple in my kitchen, a recipe I’ve had memorized for years. I use a mix of butter and shortening to make it. Why shortening? Shortening aids in creating flakiness. Why butter? Butter adds unparalleled flavor. If you’d like, try my all butter pie crust instead. The pie dough needs to chill for 2 hours before itโs useable, so I always recommend making it ahead.
- Make the filling: I’m certain you could make this filling in your sleepโit’s that easy. Mix all the ingredients together. That’s it, you’re done. Chill the filling in the refrigerator as you work on the dough or you could even make the filling 1-2 days in advance. See make ahead instructions in the recipe below.
- Roll out pie dough & cut into small circles: I recommend a 2.5 inch cookie cutter. If you donโt own a cookie cutter that size, I bet you have a measuring cup that’ll work. I use my 1/3 cup measuring cup. Re-roll the dough scraps until all the pie dough is used. Youโll have about 24 from each crust (48 total). Work quickly because the dough becomes delicate the longer it sits at room temperature.
- 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.
- Fill each with the filling: The filling is pretty thick, but you can try pouring it into each crust. Spooning it in is a little neater.
- Bake until the crust is browned: These are so much quicker to bake and cool than a full size pumpkin pie. Cuter, quicker, more convenient! Have I sold you on these yet?
- Cool & serve: As always, fresh whipped cream finishes things off. I used a Wilton 1M tip to pipe a simple star-shape dollop on each.
Filling is Adapted From My Favorite Pumpkin Pie
These mini pumpkin pies are an adaptation of my favorite pumpkin pie recipe.
- Reduced Amount: The most notable change is the reduced amount of filling. We donโt need as much filling as we would for a large 9-inch pie. These mini pumpkin pies are dough heavyโlots of crust in each bite. The filling really has to stand out, so we’ll use flavorful brown sugar and extra pumpkin pie spice. You can use homemade pumpkin pie spice here!
- No Cornstarch: Cornstarch thickens the filling for the full-size pie so we’re guaranteed neat slices. We’re not slicing these mini pumpkin piesโand the crust already keeps the filling tight and compact.
- Black Pepper: Black pepper is our secret ingredient. I learned about the addition of black pepper to pumpkin pie filling over at King Arthur Flour a few years ago. I’m forever changed. Seriously! This little bit of spice turns your pumpkin pie into the BEST pumpkin pie. No one will know itโs thereโall they’ll taste is a delightfully spiced flavor. I’m just going to shout it: IT’S SO GOOD.
This recipe uses 1 and 1/4 cups (285g) of pumpkin puree and if you have more to use up, here are recipes to make with leftover pumpkin puree.
More Variations of Pumpkin Pie
- Pumpkin Pie Bars
- Pecan Praline Pumpkin Pie
- Pumpkin Swirl Cheesecake
- No-Bake Pumpkin Cheesecake
- Pumpkin Hand Pies
- Pumpkin Streusel Bars
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
Mini Pumpkin Pies
- Prep Time: 2 hours, 30 minutes (includes pie dough chilling)
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 48-50 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious pumpkin pie filling recipe is adapted from my beloved pumpkin pie. Bake in my super flaky homemade pie crust in mini muffin pans.
Ingredients
- 2 unbaked discs of Pie Crustย (what I used) orย All Butter Pie Crust*
- 1 and 1/4 cups (285g) pumpkin puree*
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- small pinch black pepper (optionalโsee note)
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Prep the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachmentโor simply using a whisk and mixing bowlโbeat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You’ll have about 3 cups of filling. Cover and refrigerate filling until step 6.
- Preheat oven to 375ยฐF (191ยฐC). Grease two 24-count mini muffin pans. Nonstick spray is best. (If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, shape, fill, and bake then roll out the second pie dough, shape, fill, and bake.)
- Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) Youโll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
- Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
- Evenly spoon cold filling into each unbaked crust, filling to the top.
- Bake mini pies until the center is just about set and edges are lightly browned, about 21โ25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool. Top with whipped cream if desired. (Also pictured are sugared cranberries.)
- Cover leftover pies tightly and store in the refrigerator for up to 5 days.
Notes
- Make Aheadย &ย Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. The filling can also be made ahead of time, covered, and stored in the refrigerator for up to 2 days. To freeze, cool baked mini pumpkin pies completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw at room temperature.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) or Glass Mixing Bowl and Whisk | Wilton Mini Muffin Pan or Williams Sonoma Mini Muffin Pan | Rolling Pin | 2.5-inch Cookie Cutter
- If using a 12-count standard muffin pan: Cut the pie dough into 3.5 inch circles. Other assembly instructions are the same using a 12-count muffin pan. Bake for about 30 minutes or until the centers are set and edges are lightly browned. Yields about 16.
- Pie Crust: Both linked pie crust recipes make 2 crusts. You need 2 crusts for this recipe. You can use store-bought pie crust if desired. Make sure it is thawed.
- Pumpkin: Canned pumpkin is best in this recipe. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The filling will be thinner and the bake time may be a little longer.
- Whole Milk & Heavy Cream: These are the best options to use to guarantee the filling sets up. In a pinch, use 3/4 cup (180ml) of full fat half-and-half.
- Spices: You can use 1 teaspoon of store-bought or homemade pumpkin pie spice in this recipe. Instead of prepared pumpkin pie spice, though, you can use 1/4 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. (You will still want to use 1 teaspoon of ground cinnamon in the recipe, in addition to these spices.) A pinch of black pepper adds incredible spice flavor. If using my homemade pumpkin pie spice, you don’t need to add it again here since it’s included in that homemade spice blend.
Reader Comments and Reviews
Oh my gosh! Do NOT skip the pepper! Incredible! 10/10
Do any dairy free options work? My son is allergic, so baking gets a bit tough for me.
Hi Megan, we haven’t tested any dairy free swaps here, but let us know if you do!
Hi, I love lovr the pie and I have indeed some filling left that I would love to use for these mini pies but it says that the recipe for this filling is different. Can I still try it with the pie filling? Thank you!
Hi Natacha, yes, you can use your leftover filling to make mini pumpkin pies.
What should the filling look like when baked? By the time the crust to started brown, the filling was puffed up and cracking. The crust could have even stayed in a bit longer, but i was afraid the filling would be overbaked. I feel like I filled them per the photos (pretty much to the top), so not sure if my inconsistent oven caused an issue with the filling or if this is correct. Thanks!
Hi Molly! The second photo in this post shows some of the finished mini pies without whipped cream on top. If your oven is usually inconsistent, that could certainly be contributing. Do you have an oven thermometer? That can give you a more accurate gage of the oven temperature. You could also try moving the pan down a rack next time to prevent the filling from baking too quickly. We hope you still enjoyed the pies!
I’m not much of a baker but I would love to bring these to thanksgiving. Can I use store bought pastry crust? Also what would be the best way to transport them (one hour travel)? I’m thinking to do the crust and the filling, and leave them in the tin, then pop them out when I am at the host’s home and garnish them with whipped cream. Please, and thank you.
Hi Hilary, you can absolutely use store bough crust. That works for transporting, or you could remove them and transport in a large tupperware container or even a cupcake carrier. Hope they’re a hit!
Is it possible to switch it to sweet potatoes instead?
Hi Patti, Definitely. You can sub in sweet potato puree for the pumpkin OR use our sweet potato pie filling. You can discard or freeze any extra filling.