Mini Pumpkin Pies – Bite-Sized Autumn Perfection

Nothing says fall quite like pumpkin pie. But sometimes, a whole pie is just too much — enter Mini Pumpkin Pies, the perfect individual dessert for holidays, parties, or cozy nights at home. Each bite-sized pie is packed with warm, spiced pumpkin filling and nestled inside a buttery crust.

These Mini Pumpkin Pies are charming, versatile, and a breeze to make, giving all the flavors of traditional pumpkin pie in a single, perfectly portioned treat.

Why You’ll Love Mini Pumpkin Pies

• Perfectly Portion-Controlled: One mini pie is just the right amount of sweet.
• Great for Entertaining: Ideal for holiday parties, potlucks, or brunch spreads.
• Make-Ahead Friendly: Can be baked ahead and stored for easy serving.
• Customizable: Top with whipped cream, caramel drizzle, or candied pecans.

Ingredients

Pie Crust:

• 12 mini pie crusts (store-bought or homemade)

Pumpkin Filling:

• 1 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup brown sugar – packed
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves (optional)
• Pinch of salt
• 2 large eggs
• 1/2 cup heavy cream or evaporated milk
• 1 tsp vanilla extract

Optional Toppings:

• Whipped cream
• Caramel drizzle
• Crushed pecans or walnuts

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Place mini pie crusts on a baking sheet for stability.
2. Mix the Pumpkin Filling:
   In a medium bowl, whisk together pumpkin purée, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add eggs, cream, and vanilla extract, mixing until smooth and creamy.
3. Fill the Crusts:
   Spoon the pumpkin mixture evenly into each mini pie crust, filling almost to the top but leaving a small gap for slight puffing.
4. Bake:
   Bake for 20–25 minutes, or until the filling is set around the edges and slightly jiggly in the center. The crust should be lightly golden.
5. Cool:
   Allow pies to cool completely on a wire rack. The filling will continue to set as it cools.
6. Garnish and Serve:
   Top with whipped cream, caramel drizzle, or crushed nuts before serving. Serve chilled or at room temperature.

Mini Pumpkin Pies

Individual pumpkin pies with buttery crust and creamy spiced pumpkin filling — perfect for holidays or fall dessert tables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 180

Ingredients

  

Pie Crusts

• 12 mini pie crusts store-bought or homemade

Pumpkin Filling

• 1 cup pumpkin purée not pie filling
• 0.5 cup brown sugar packed
• 0.25 cup granulated sugar
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp ginger
• 0.25 tsp cloves optional
• 1 pinch salt
• 2 eggs large
• 0.5 cup heavy cream or evaporated milk
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Muffin tin or mini pie pans
• Wire rack
• Whisk or hand mixer

Method

 

1. Preheat oven to 350°F (175°C). Place mini pie crusts on a baking sheet.
2. Whisk pumpkin, sugars, spices, salt, eggs, cream, and vanilla until smooth.
3. Spoon mixture into mini pie crusts, leaving a small gap at the top.
4. Bake 20–25 minutes until filling is set and crust is lightly golden.
5. Cool completely on wire rack before serving. Add whipped cream or drizzle if desired.

Notes

Can be made a day ahead and stored in the fridge. Chill for best slicing.

Tips for Perfect Mini Pumpkin Pies

• Check Doneness: The center should be just set — it will firm up as it cools.
• Avoid Overfilling: Leave a small space to prevent overflow while baking.
• Homemade Crust: For extra buttery flavor, make your own mini pie crusts.
• Make Ahead: Assemble pies a day before; refrigerate and bake the next day.

Flavor Variations

1. Maple Pecan Mini Pies: Add 1 tbsp chopped pecans to the filling or sprinkle on top before baking.
2. Chocolate Swirl: Drop a few chocolate chips in each pie before baking for a chocolatey twist.
3. Gingerbread Spice: Add 1/4 tsp allspice and 1/4 tsp cardamom for warm holiday flavors.
4. Caramel Pumpkin Pies: Drizzle caramel inside the crust before adding the pumpkin filling.
5. Mini Cheesecake Pies: Swirl in 1 tbsp of cream cheese per pie for a pumpkin cheesecake effect.

Serving Suggestions

• Holiday Dessert Table: Arrange mini pies on tiered dessert stands for a stunning presentation.
• Brunch Spread: Serve alongside muffins, scones, and coffee for a festive fall brunch.
• Party Favors: Wrap individual pies in cellophane and tie with twine for adorable edible gifts.
• Dessert Flights: Pair with bite-sized apple tarts or pecan bars for variety.

Storage & Freezing

• Refrigerate: Store in an airtight container up to 3–4 days.
• Freeze: Freeze unbaked pies; bake directly from frozen, adding 3–5 extra minutes to bake time.
• Reheat: Warm in a 325°F oven for 5–7 minutes to refresh before serving.

Fun Fact: Mini Pies for the Win

Mini pies aren’t just adorable—they’re practical. Historically, individual pies allowed for easier distribution among families and prevented large pies from overbaking. Today, they’re perfect for portion control, aesthetic presentation, and simple sharing.

Final Thoughts

Mini Pumpkin Pies are a delightful spin on the classic pumpkin pie. Perfectly spiced, creamy, and baked in a golden crust, they’re a cozy, festive treat that’s ideal for holidays, parties, or any fall day.

Whether you serve them as a dessert platter or hand out individual pies, these bite-sized wonders are guaranteed to disappear fast. Small in size, big on flavor, and easy to customize—mini pumpkin pies truly are fall perfection.