Make this easy mini pumpkin pie recipe for Thanksgiving! These individual pumpkin pies bake fast, freeze well, and taste like fall in every bite.
If you love pumpkin pie but don’t want to fuss with a full-size pumpkin pie, this mini pumpkin pie recipe is for you. These adorable, individual pumpkin pies have a flaky crust and a smooth, spiced filling that tastes just like Thanksgiving in a muffin pan. They’re perfect for serving at your Thanksgiving dinner, bringing to a potluck, or stashing in the freezer for an easy make-ahead dessert.
Why you’ll love this mini pumpkin pie recipe
- All the flavor of a classic pumpkin pie, but in a cute, mini form — baked in a muffin pan so each person gets their own little pie.
- Faster baking: Because they’re smaller, they bake more quickly than a full-size pumpkin pie.
- Easy to share — no need for slicing, just hand out individual mini pumpkin pies.
- Simple ingredients that rural home cooks will appreciate — you don’t need anything fancy to whip this up.
If you love cozy fall desserts, be sure to check out my Pumpkin Snack Cake or Old-Fashioned Pumpkin Pie with Graham Cracker Crust. They’re perfect companions to these mini pumpkin pies for your Thanksgiving dessert table.
Ingredients
Ingredients in this pie are pretty easy to find.
I'm almost willing to bet us small town folks could even pull this dessert recipe off with a trip to the Dollar General. Never underestimate the problems a trip to that store will solve.
- Pre-made pie crust: Okay, just like we use in Mom's apple slab pie and my mixed berry galette, we're incorporating ready to bake, store bought pie crusts. If you want to show off and make a pie crust from scratch, well....you do you, and we can still be friends. I'm making my mini pumpkin pies with Pillsbury pie crust.
- pumpkin puree - we are looking for 100% pure pumpkin here, which is different than pumpkin pie filling. If you buy extra you can use it to make a pumpkin custard pie.
- evaporated milk - this ingredient serves a few purposes in these mini pumpkin pies. Its creaminess makes the filling rich and silky. It also acts as a binding agent, pulling and holding everything together. Oh, and you know that beautiful golden color that tops your pumpkin pie? It's thanks to evaporated milk, too! It has just enough natural sugar to help caramelize and brown these little pies as they bake.
- Fall themed spices: Cinnamon, nutmeg and cloves, to be exact! If you have pumpkin pie spice, you can certainly use that, but why not throw together what we already have?
Grab some whipped cream to top it all off, or make your own to top these little mini pumpkin pies. You can also top these pies with Bourbon Whipped Cream for a grown-up twist that pairs beautifully with pumpkin spice.
How to make this mini pumpkin pie recipe
Before we get started, set the dough out to prepare according to the package instructions.
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Generally, you remove the pie dough from the fridge in advance to avoid any cracks in the cold crust.
Step 1: Use a wide mouth jar lid to make circles to insert in our muffin tin pan.
Alternatively, you can use little glass food prep bowls. You may have these on hand if you've made my homemade uncrustables.
Regardless of which form you use, you'll cut the pie crust into little circles.
Piece together scraps, taking care to not overwork the dough, until you have a total of 21 cups ready to fill.
Step 2: Grease a muffin pan. Push gently to the bottom and gently work the dough up the sides.
Step 3: In a large bowl, whisk together the pumpkin pie filling ingredients.
Bake in a pre-heated oven, then reduce the temperature and finish cooking until the filling is set.
Step 4: Ladle the pie filling into the wells of the muffin pan, taking care not to overfill.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350°F and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Tip: If you leave the corner muffin tin open, you'll have an easy way to grip the pan when taking it out of the oven.
Step 5: When done baking, let cool for at least 15-20 minutes. Run a butter knife around the edge of each cup to make sure the crust is released.
Remove using a spatula, or gently invert onto a cooling rack and then place the mini pumpkin pies upright.
Cool completely, then serve topped with whipped cream.
Storage Tips
Freezer: To freeze, wrap each mini pie individually in plastic wrap, then place in a freezer-safe airtight container. Thaw overnight in the refrigerator or at room temperature before serving.
Refrigerator: Store cooled pies in an airtight container for up to 3 days. Cover with plastic wrap to prevent them from drying out.
Variations
- Graham cracker crust: Want a slightly crunchy, sweet base? Use a graham cracker crust instead of pie crust.
- Mini sweet potato pies: Swap in mashed sweet potato for pumpkin puree for a delicious twist.
- Mini muffin pan: Use a smaller mini muffin tin to make tart-sized pumpkin pies for even smaller bites.
- Maple whipped cream or bourbon whipped cream for topping.
Planning your holiday menu? You’ll love these easy fall favorites:
Recipe FAQS
Look for golden crust edges, and the filling should be bubbling but not jiggly. A toothpick or butter knife inserted in the center should come out clean (or just set).
Let them sit at room temperature ~30 minutes, then chill in the refrigerator at least 2 hours. This helps the custard fully set and makes slices cleaner and easier to serve.
If you tried this mini pumpkin pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Recipe
Mini Pumpkin Pies Recipe
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I'll email it to you, so you can come back to it later!
Equipment
- Rolling Pin
Ingredients
- 15 ounce package ready-to-bake pie crusts
- 15 ounce can pumpkin puree not pumpkin pie filling
- 12 ounce evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Toppings: Whipped cream and ground cinnamon if desired
Instructions
- Preheat oven to 425°F and spray a muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells, taking care not to overfill each muffin tin.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 12-14 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tins. Chill before serving and top with whipped cream.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
