Mini Pumpkin Pie

5 from 1 vote
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Mini Pumpkin Pie – turn classic pumpkin pie into individual mini desserts! Perfect to take to any holiday get together, easier to make, and just as delicious as you remember.

Traditional pumpkin pie is a must around the holidays. When I was growing up we had it at Thanksgiving, and that was it. It has long been one of my son’s favorite desserts, so I like to make it just a little bit more often for him. But not everyone wants pumpkin pie if it is not Thanksgiving.

Which is one of the reasons why I love these mini pumpkin pies so much! I don’t have to bake a full pie, I can just make these mini ones, and he can enjoy them all on his own!

a serving plate with pumpkin pie topped with whipped cream

 

I find these Mini Pumpkin Pies easier to make than a full pie. The main reason is the crust. When you bake a full pie there is a fine balance between getting the crust baked, the pie cooked, and not burning the edges of the crust. With these, you don’t have to worry about that at all!

There is an extra step of having to cut out the mini crusts, and line the muffin tin, but that is totally worth it in my opinion. Plus they bake faster, cool faster, and are ready to eat sooner.

mini pumpkin pie ingredients

What You’ll Need

  • Pie Crust – I use the rolled pie crusts from the store, you need the full box or 2 crusts
  • Pumpkin Puree
  • Eggs
  • Vanilla Extract
  • Granulated Sugar
  • Pumpkin Pie Spice
  • Cinnamon
  • Salt
  • Evaporated Milk

And of course you have to top pumpkin pie with whipped cream! I will include a homemade recipe in the card below. But if you use the stuff from a can, I will not judge you one bit!

step by step photo collage of how to make mini pumpkin pies

Pumpkin Pie Spice

This recipe calls for pumpkin pie spice, instead of just cinnamon, cloves, and ginger that might normally be in a recipe. No worries! If you don’t have any, I have a homemade version you can make in just 2 minutes and you can have it on hand for all your fall baking.

How To Make Mini Pumpkin Pie

  1. Let the pie crust warm up some or defrost, just follow the instructions on the package. Unroll the crust, and use a rolling pin to roll it out just a little bit, to about 1/8 inch thick.
  2. Use a 3 1/2 inch round cookie cutter, biscuit cutter or a wide mouth jar to cut out 12 circles.
  3. Great a muffin tin very well, and gently press the pie disks into each muffin cup.
  4. In a bowl whisk together pumpkin puree, egg, egg yolk, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt.
  5. Add in the evaporated milk and stir to combined.
  6. Pour mixture into the pie crusts, all the way to the top.
  7. Bake for about 35 minutes, until the crust is golden. The top of the pie will be cracked slightly, and if you insert a toothpick it will come out clean.
  8. Remove from the oven and let cool for 10 minutes. Use a knife to gently run it around the edge of each muffin cup, to loosen the crust.
  9. Remove the pies from the muffin tin and place on a wire rack to cool completely.
baked mini pumpkin pies in a muffin tin

Storage

The nice thing about pumpkin pie is it lasts a little longer than some other desserts. I store these in an air tight container in the fridge for up to 5-6 days. We like them just slightly warm, so when it is time to eat, I microwave for 20 seconds before topping with whipped cream.

You can also freeze these mini pumpkin pies! Once they are cool, just place in an airtight container or freezer safe plastic bag and put in the freezer. They will last for up to 3 months. Let it thaw in the fridge before serving.

a mini pumpkin pie cut in half on a plate

How To Serve Individual Pumpkin Pie

These are best served with a little whipped cream on top. You can use the homemade recipe in the recipe card below, or when I was growing up Cool Whip or Redi-Whip were always our go-to. Whatever you enjoy and have on hand works great.

More Comforting Fall Dessert Recipes To Try

close up pinterest collage of individual pumpkin pie
close up individual pumpkin pie on a white plate
5 from 1 vote

Mini Pumpkin Pie

By Erin
Mini Pumpkin Pie – turn classic pumpkin pie into individual mini desserts! Perfect to take to any holiday get together, easier to make, and just as delicious as you remember.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 12

Ingredients 

  • 2 store bought rolled pie crusts
  • 1 15 ounce can pumpkin puree
  • 1 whole large egg
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 ounces evaporated milk

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions 

  • Preheat oven to 350º F. Grease a 12 cup muffin tin well. Set aside.
  • Let the pie crust warm up some or defrost, just follow the instructions on the package. Unroll the crust, and use a rolling pin to roll it out just a little bit, to about 1/8 inch thick.
  • Use a 3 1/2 inch round cookie cutter, biscuit cutter or a wide mouth jar to cut out 12 circles.
  • Gently press the pie disks into each muffin cup.
  • In a bowl whisk together pumpkin puree, egg, egg yolk, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt.
  • Add in the evaporated milk and stir to combined.
  • Pour mixture into the pie crusts, all the way to the top.
  • Bake for about 35 minutes, until the crust is golden. The top of the pie will be cracked slightly, and if you insert a toothpick it will come out clean.
  • Remove from the oven and let cool for 10 minutes. Use a knife to gently run it around the edge of each muffin cup, to loosen the crust.
  • Remove the pies from the muffin tin and place on a wire rack to cool completely.
  • To make the whipped cream beat heavy cream with the whisk attachment of a stand mixer for 2-3 minutes, until it starts to form soft peaks. Add in sugar and vanilla extract and beat for another minute, or until it forms stiff peaks.
  • Top pies with whipped cream to serve.

Notes

  • You can make 24 mini pies in a mini muffin tin – use a 2 1/2 inch round cookie cutter, and bake for closer to 25 minutes.
  • Nutrition

    Serving: 1g | Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 135mg | Fiber: 1g | Sugar: 15g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Author: Erin
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Dessert Recipes
    Cuisine: American
    Servings: 12
    Calories: 161
    Like this recipe? Leave a comment below!

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    About Erin S

    Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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