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! ★★★★★”
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 it’s useable, so I always recommend making it ahead.
- Make the filling: I’m certain you could make this filling in your sleep—it’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 don’t 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. You’ll 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 don’t need as much filling as we would for a large 9-inch pie. These mini pumpkin pies are dough heavy—lots 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 pies—and 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 it’s there—all 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 Crust (what I used) or 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 (optional—see 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 attachment—or simply using a whisk and mixing bowl—beat/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 375°F (191°C). 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.) You’ll 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 21–25 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 Ahead & 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
thoughts on replacing brown sugar with maple syrup?
Hi Sarah! We would stick with brown sugar here to ensure these mini pumpkin pies set up properly.
What thickness should the crust be rolled? I’m using a regular 12 muffin tin……
Hi Deborah! You’ll roll the dough to a 12 inch circle, just like with the smaller pies.
I made your “great pumpkin pie” for my granddaughter and it was great! I will cut the brown sugar to 1 cup next time. Speaking of next time, I have a set of Norpro Mini Pie Pans, they have a top diameter of 5″ and would like to make your pie in them, so that you can get more than a bite. I was wondering how long should I cook them? Same temperature?
Hi Barbara, we’re unsure of the exact bake time for a pan of that size. Same temperature, though. So glad it was a hit!
Hi! Just wondering, if I use standard 12-count muffin tins, does the whole recipe make 16, as said in your note, or is it 16 per pie crust? Would this recipe of filling make just 16 or 32 12-count tins? I can’t wait to make this recipe! Thanks.
Hi Adam, it will yield 16 total. Enjoy!
LOVE THESE!! Instead of making the pumpkin spice mix, I added 1/2 teaspoon of ginger, 1/2 teaspoon of all spice and 1 teaspoon of vanilla extract. Delish!!
Sally, this looks like a great recipe, but I was wondering if the recipe would still work if I halved it to 24 mini tarts? Can’t wait to try it!
Hi KimB, that should work. Hope you enjoy them!
Hi Sally! This is definitely my go to pumpkin pie recipe – so delicious! I have a question – I have leftover whipping cream and I know I’m going to want to make this pie in a month or two. Could I make the filling now and freeze it, thaw it, and bake it when I need it?
Hi Sheryce, we don’t recommend freezing and thawing the unbaked filling (it won’t thaw to quite the same texture), but you can freeze the baked mini pies for up to 3 months. So glad it’s a favorite for you!
What is the “sugar coated red berry” decoration in the picture? Is it a raspberry?
Hi Marci! They’re sugar coated cranberries.
Is there a way to make this gluten free? Maybe with the pie crust recipe that you have that doesn’t use flour? Or substitute oat flour or almond flour in your butter pie crust recipe?
Hi Kelli! Some readers have reported success using a 1:1 gluten free flour in our pie crust recipes, but we have not tested ourselves. Let us know if you do!
Should I briefly blind bake the crusts if I use regular muffin size mini pies? I’m worried the crust will be not cooked enough on the bottom. Thank you!
Hi Jen, we didn’t find it necessary to blind bake the crusts when making in a standard muffin pan, but you could try a few minutes if you wish. Enjoy!
Amazing filling- that pinch of pepper! I would say you could bake these “shells” a few minutes for a crispier texture.
Can I follow the baking instructions but use blueberry filling instead?
Hi Elyse, you can use these mini crusts but with blueberry filling instead. We’re unsure of the exact bake time with that change, so keep a close eye on them.
Made this for Thanksgiving since it was just my husband and I this year. They turned out great!! I used the butter/shortening pie crust recipe and it was actually my first time making my own pie crust. I also used a regular sized muffins tin, as I didn’t have a mini one. It made about 18. Soooooo good!!
I’ve been into making “little” or mini pies for the last couple of years because of the portion size. This is an outstanding recipe, made exactly as Sally instructs. Super easy. The pumpkin pie spices are on point. Can’t wait to share with the family, along with mini pecan pies and Sally’s pumpkin roll later today.
My high school students just made this recipe (with your pie crust as well) in Foods class and it was a hit! I used disposable 4in pie tins so that they were a little bigger and it worked great. The students loved them and were so proud that they made pie from scratch. There was extra dough, so next time I’ll have some canned pie filling on hand to supplement the extra pies.
So happy to read this, Jennifer!
I love this site. I recently received 6 1/2 inch pie pans and would like to adapt your recipes to these smaller pies. I didn’t see any recipes for this. Do you have any recommendations for making pies this size.
Hi Sheryl, we haven’t tested any of our recipes in specific size pan, but you can certainly scale them down to do so. Let us know what experimenting you do!
Everything tasted great! I used your all butter pie dough recipe for this. After the pies cooled down though the inside center was runny and poured out. Is this supposed to happen? What can I do to prevent this in the future?
Hi Eli, it sounds like the pies were just a bit underbaked. A few additional minutes in the oven should help for next time. Thank you for giving these a try!
Going to make these for my niece’s upcoming wedding in November for her cookie table! Can you think of another topping that would stay stable at room temp for a long period of time that would work for these?
Hi Ruth, you could try topping with our whipped frosting instead—it’s a bit thicker and more stable than whipped cream. Let us know if you try it!
These are delicious!!! They came out so well. I made the pie dough from scratch from your recipe and it really enhanced the flavor!
I love your recipes so much!! I used the butter crust and used gf flour and they turned out great. I only have a 12 count muffin pan so there was leftover dough to the filling ratio but could be bc I rolled out the dough too much? Either way super tasty! And as usual with gf flour makes everything wayyyyy more sticky but it’s still possible. I bake your gingerbread cookies every year and I always have everyone telling me they’re the best and wayyyy better than store bought ones by far. So thank you!
Addictive it was so tasty!
The filling taste SO good, it does look a bit runny though, is it supposed to look this way?
Hi Jessica, The filling is thin, it thickens when it bakes.
To accommodate a family member with celiac disease, I’d like to make these with a gluten-free ginger snap crust recipe instead. I’m not seeing a problem with using the pie filling directions as is, but wonder if you see anything I might want to consider?
Hi Susan, you could certainly try using a gingersnap crust here. We’d pre-bake the cookie crust for about 4 minutes before adding the filling. Please do let us know how it goes!
I want to hear how that works, too!
Would this pie filling work in hand pies?
Hi Sarah, that should work just fine!
I saw the title, Mini Pumpkin Pies, but didn’t realize that they’re MINI until I read the recipe. What if I were to make them in a cupcake pan? I know the bake time would have to be increased but do you think it would work?
You can use either! See recipe Notes.
Hi! I’m really excited to try this recipe next week for Thanksgiving. I have a question: if I wanted to follow this recipe, but use the sweet potato pie filling from your brown sugar sweet potato pie recipe, will that recipe’s filling amount yield the same amount of pies as this one? I will be using a standard muffin tin, so about 16 mini pies? Thank you for your help, and happy holidays!
Hi Dani, the filling from sweet potato pie will be plenty here. You can freeze or discard any leftover. Hope you enjoy them!
I loved how these turned out! My favorite pumpkin pie recipe! I was wondering if I could use the filling just to make a regular size pie and what the cooking time may be for that
Hi Shannon! Here’s our full sized pumpkin pie recipe 🙂
Hi Sally, would there be any issues using a silicone muffin tray?
Hi Cherry, We haven’t used them with this recipe, but that should work just fine. Hope you enjoy the mini pies!
I made these using silicone cases in a standard 12 count muffin tray and they came out great. I used a 3” cutter (instead of 3.5”) to account for the added thickness of the cases. I use my cases all the time. No greasing the tins and the bakes pop right out.
Hubby suggested using a funnel to load the filling into the mini pastries. It worked great with finger on the bottom to control the flow.
Hi there,
Can the filling be put in the freezer by itself for future use?
Thanks!
Hi Megan, yes, feel free to freeze the filling for up to 3 months.
Thanks Lexi! These were so good & adorable – many compliments. I usually am not a huge pumpkin pie gal, so these were a great alternative. I did use fresh pumpkin, because I had one & wanted to give it a try. Delicious! Not ‘herbaceous’ in the slightest as the Great Pumpkin Pie recipe suggests – imho Thanks again!
Hi! Can you clarify the amount of pumpkin purée please? 1.25 cups is NOT 285 gram, almost 400 🙁