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Mini Pumpkin Pies

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: fall, mini, thanksgiving dessert
Servings: 12 mini pies
Calories: 290kcal


  • 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
  • teaspoons  ground cinnamon
  • teaspoon  ground ginger
  • 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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*These do have a bit of condensation on them as they cool/are stored in the fridge. Have no fear, it doesn’t cause any negative texture or flavor change. :)


Calories: 290kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 248mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5650IU | Vitamin C: 2.3mg | Calcium: 124mg | Iron: 1.7mg