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Mini Pumpkin Pies

Individual pumpkin pies with buttery crust and creamy spiced pumpkin filling — perfect for holidays or fall dessert tables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.