Mini Pumpkin Pies

Every fall, pumpkin pie seems to find its way onto the dessert table, but these Mini Pumpkin Pies have become one of my favorite ways to enjoy the classic.

They’re baked in a muffin tin, making them easy to serve, fun to share, and just the right size for holiday gatherings or an afternoon treat with coffee.

The flaky crust and creamy pumpkin filling taste just like a traditional pumpkin pie, only in a perfectly portable package.

What I love most about this recipe is how simple it is.

Sweetened condensed milk gives the filling a rich, silky texture, so you only need a handful of ingredients to create a dessert that feels festive and homemade.

Top each pie with a swirl of whipped cream, and you have an easy fall dessert that’s always a crowd favorite.

Why You’ll Love This Recipe

We’ve been making these mini pumpkin pies every autumn because they’re everything you want in a pumpkin dessert—creamy, warmly spiced, and incredibly easy to prepare.

They have all the comforting flavors of a classic pumpkin pie without the hassle of slicing and serving.

They’re perfect for Thanksgiving, fall parties, or whenever you’re craving something cozy.

Since they’re individually portioned, they’re easy to share, easy to store, and even easier to enjoy.

Make a batch ahead of time, keep them in the refrigerator or freezer, and you’ll have a delicious homemade dessert ready whenever the craving strikes.

Happy baking! 🍂

Ingredients You’ll Need

These mini pumpkin pies come together with just a few pantry staples. Each ingredient has an important role in creating a creamy filling and flaky crust.

Pie Crust – Use your favorite homemade pie dough or a package of ready-made pie crusts for a quick and easy shortcut. Either option bakes up golden and flaky.
Pumpkin Purée – Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. It gives the pies their rich pumpkin flavor and smooth texture.
Sweetened Condensed Milk – This is the secret to an ultra-creamy filling. It adds sweetness and richness, so there’s no need for extra sugar or cream.
Large Egg – Helps bind the filling together so it bakes up silky and perfectly set.
Salt – Just a small amount enhances the pumpkin flavor and balances the sweetness.
Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and other warm spices that gives these pies their classic fall flavor.

Optional Toppings

Whipped Cream – A generous swirl of whipped cream makes these mini pies even more delicious and adds a light, creamy finish.
Extra Pumpkin Pie Spice or Cinnamon – Sprinkle a little over the whipped cream for a festive finishing touch.
Caramel Sauce – A drizzle of caramel adds extra sweetness and pairs beautifully with the pumpkin filling.
Chopped Pecans – For a little crunch and a nutty flavor that complements the warm spices perfectly.

Step-by-Step Instructions

Step 1: Prepare the Oven and Pie Crust

Preheat your oven to 350°F. Roll out the pie crust and use a 4-inch round cookie cutter, drinking glass, or jar lid to cut out 8 to 9 circles. Gather and reroll the scraps as needed to use all the dough.

Step 2: Line the Muffin Pan

Lightly coat a standard muffin pan with nonstick cooking spray. Gently press one pie dough circle into each muffin cup, shaping it to fit the bottom and sides.

Step 3: Make the Pumpkin Filling

In a medium mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, egg, salt, and pumpkin pie spice until the filling is smooth and well combined.

Step 4: Fill the Pie Crusts

Evenly spoon the pumpkin mixture into each prepared pie crust, filling them almost to the top while leaving a little room for the filling to set as it bakes.

Step 5: Bake Until Set

Bake for 25 to 35 minutes, or until the centers are firm and the crusts are lightly golden around the edges. The filling should no longer jiggle when the pan is gently shaken.

Step 6: Cool and Remove

Allow the mini pies to cool completely in the muffin pan. Once cooled, carefully run a butter knife around the edges of each pie to loosen them before lifting them out.

Step 7: Serve and Store

Serve the mini pumpkin pies as they are or top each one with whipped cream and a sprinkle of pumpkin pie spice. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month for a make-ahead dessert.

Mini Pumpkin Pies

These bite-sized pumpkin pies deliver all the classic fall flavor you love in a perfectly portable dessert. Baked in a standard muffin pan, they're simple to make and ideal for holiday gatherings, dessert platters, or anytime you want individual servings of pumpkin pie. A dollop of whipped cream on top makes them even more irresistible.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Mini Pumpkin Pies

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: mini pumpkin pies

Notes

Ingredients

1 pie crust recipe, from scratch or from a package of 2
1 cup (244g) pumpkin puree
5 ounces sweetened condensed milk (about ½ of a 14-ounce can or 180g)
1 large egg
½ teaspoon salt
1 teaspoon pumpkin pie spice

Instructions

Preheat your oven to 350°F (175°C).
Roll out the pie crust if needed. Using a 4-inch round cookie cutter, drinking glass, or jar lid, cut out circles of dough. Gather and reroll the scraps as necessary until you have about 8 to 9 rounds.
Coat a standard 12-cup muffin pan with nonstick cooking spray. Gently press one dough circle into each prepared muffin cup.
In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, salt, and pumpkin pie spice until smooth.
Evenly spoon the pumpkin filling into each prepared pie crust.
Bake for 25 to 35 minutes, or until the filling is set in the center and the crust edges are lightly golden.
Let the pies cool completely in the pan. Carefully run a butter knife around the edges to loosen each pie before lifting them out.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

Recipe Notes

This recipe can easily be doubled to use the entire can of sweetened condensed milk along with 2 pie crusts.
If you don't have pumpkin pie spice, substitute with:
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ground ginger

Nutrition

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1. Can I use homemade pie crust for these mini pumpkin pies?

Absolutely! Homemade pie crust works wonderfully in this recipe and gives the pies a deliciously flaky texture. If you’re short on time, a store-bought crust is a great shortcut and still delivers tasty results.

2. Can I make these mini pumpkin pies ahead of time?

Yes! These little pies are perfect for making ahead. Prepare them a day or two before serving, then keep them stored in an airtight container in the refrigerator until you’re ready to enjoy them.

3. How do I remove the mini pies from the muffin pan easily?

The easiest way is to let the pies cool completely before removing them. Once cooled, gently run a butter knife around the edges of each pie to loosen the crust, then lift them out carefully.

4. Can I freeze mini pumpkin pies?

Yes, they freeze beautifully. Once the pies have cooled completely, place them in a freezer-safe container and freeze for up to one month. Thaw them in the refrigerator before serving, then add whipped cream if desired.

5. How can I tell when the pumpkin pie filling is done baking?

The pies are ready when the centers are set and no longer look loose or watery. The crust should be lightly golden around the edges, and allowing them to cool completely will help the filling reach the perfect texture.