These Mini Pumpkin Pies are a classic made personal-sized! Flaky pie crust is filled with a warm, creamy, and spiced pumpkin filling. Quick, easy, and perfectly portioned!
This mini pumpkin pie recipe is pretty much your standard pumpkin pie recipe but, well, MINI!
I love the mini pumpkin pies because the crust to filling ratio is perfect! Plus, they’re portioned out for you. No slicing required. Oh and also, they’re ABSOLUTELY DELICIOUS!
Your standard pumpkin pie recipe, made mini, and with my special blend of spices that are absolutely spot on!
- Pie Dough – I use refrigerated pie dough for super easy prep but if you have a homemade pie dough recipe you love, feel free to use that instead.
- Pumpkin Purée – the MVP of today’s recipe! Use canned 100% pumpkin for ease!
- Condensed Milk – makes the filling rich, creamy, sweet, and delicious.
- Eggs – binds the filling together so the pies can hold their shape with that custard-like texture.
- Vanilla Extract – adds warmth.
- Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves, and Salt – a simple homemade pumpkin pie spice that adds so much flavor.
- Cool Whip – for serving!
How to make
Not only are these pumpkin pies absolutely delicious, but they’re so easy to make too — 15 minutes of prep required!
- Roll out your pie crusts on a clean surface then use a 4.5-inch round cookie cutter to cut out 4 circles. Combine the remaining dough together, roll it back out, and cut 4 more rounds. You should end up with 12 rounds of pie crust.
- Press each round into a greased muffin tin.
- In a large bowl, whisk together pumpkin, milk, eggs, vanilla, and spices.
- Use a cookie scoop to fill each pie crust evenly with the filling.
- Bake until the filling is set, cool, then serve and enjoy!
How long to bake
Your pies should bake in a preheated 350ºF oven for 30-40 minutes! You’ll know they’re done when the crust is golden-brown and the filling is no longer jiggly.
Can you use fresh pumpkin?
Use canned pumpkin purée for easy prep. It also yields a stronger flavor, which most people like, but you can absolutely use fresh pumpkin if preferred—you’ll want to cook and purée it first.
If you’re going to take the fresh pumpkin route, check out this post on preparing your own pumpkin purée!
- Use refrigerated pie dough. During the holidays, there is already so much food to be prepped and cooked. Save yourself some time with store-bought pie dough.
- Don’t skip the spices. Pumpkin pie doesn’t taste like pumpkin pie without this blend of spices.
- Serve it with cool whip AND whipped cream. People either love cool whip or they hate it, best to have a back up option of whipped cream just in case!
What to serve with mini pumpkin pies
Pumpkin pie is a classic Thanksgiving dessert! Looking for other classic Thanksgiving dishes? Here are some of my favorites!
If pumpkin pie isn’t your thing or you want other mini pie options at Thanksgiving dinner, give my mini pecan pies or mini apple pies a try!
How to store
Leftover pumpkin pies will keep in an airtight container in the fridge for up to four days!
Can you freeze mini pumpkin pies?
You sure can! Pumpkin pie keeps really well in the freezer — store it in an airtight container for up to 5 months.
To enjoy again, thaw in the fridge then bake to warm or enjoy cold straight from the fridge.
Mini Pumpkin Pies
Equipment for this recipe
- 1 (14.1 oz) box refrigerated pie dough should have 2 (9 inch) crusts
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can condensed milk
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Cool whip for serving
- Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- Roll out pie crusts side by side on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
- Combine remaining dough together and roll back out to cut 4 more rounds from. You will end up with 12 rounds of pie crust.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside.
- In a large bowl, whisk together pumpkin, condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
- Fill each pie crust evenly with the mixture. I used a cookie scoop.
- Bake in preheated oven for 30-40 minutes, or until the filling is cooked and no longer jiggly.
- Cool completely.
- Store in an airtight container in the fridge until ready to serve.
- Serve with cool whip and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 12, 2018 and has been updated to provide more detailed content.