Mini pumpkin pie recipe lovers, this one’s for you. These little gems are my go-to when the holidays start getting hectic. They’re quick to assemble, easy to serve, and even easier to love. I always keep a batch ready because they do more than satisfy a pumpkin craving—they solve real holiday problems like dessert overload, last-minute prep stress, and that leftover can of pumpkin in the fridge.
Whether you’re hosting a crowd or just need a dessert that won’t leave you with half a pie hanging around, this recipe is a calm, cozy answer.
Looking for another pumpkin dessert with no stress? Try Pumpkin Pie Cheesecake Recipe
These mini pumpkin pies are stress-free, portion-perfect, and make the most of your leftover pumpkin puree. A flaky crust plus creamy filling equals an instant crowd-pleaser.
Table of Contents
Why You’ll Love This Mini Pumpkin Pie Recipe
This mini pumpkin pie recipe isn’t just cute. It’s practical, efficient, and surprisingly satisfying. Each pie is the perfect two-bite dessert, making it easy to serve and even easier to store. No slicing, no sticky mess, and no worries about uneven pieces.
They fit perfectly into busy holiday schedules and work beautifully whether you’re feeding four people or twenty. If you’ve ever felt overwhelmed by full-size pies or wanted something a little lighter to follow a big meal, these mini versions are your sweet spot.
They also freeze well, which means you can get a jump on dessert early in the week and check one more thing off your list. It’s the kind of recipe that supports you behind the scenes and still gets all the compliments at the table.
What Are Pumpkin Pie Bites, Exactly?
Pumpkin pie bites are everything you love about classic pumpkin pie, just in a smaller, hand-held version. They’re made by pressing pie dough into a muffin tin and filling each one with smooth, spiced pumpkin filling. The result is a batch of mini pies that bake faster, cool quicker, and are ready to serve without any slicing or plating fuss.
These little pies are sometimes called pumpkin pie in a muffin tin or mini pumpkin tarts. No matter the name, the idea is the same. You get all the familiar flavor and texture of traditional pumpkin pie with a crisp, flaky crust and creamy center, but in a form that feels easier to prep and share.
If you’re looking for a dessert that looks polished but feels effortless, this is the one.
Ingredients for Mini Pumpkin Pies
Here’s everything you need to make these mini pies feel like the star of your dessert table. Each ingredient was chosen for balance, flavor, and ease. You can stick with store-bought shortcuts or take the homemade route if you have extra time.
For the crust
• 2 refrigerated pie crusts (or homemade if preferred)
• Flour for dusting
For the filling
• 1 cup pumpkin purée (make sure it’s pure pumpkin, not pie filling)
• ½ cup evaporated milk or heavy cream
• ½ cup light brown sugar
• 1 large egg
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
For serving
• Lightly sweetened whipped cream
• Optional: cinnamon sugar for a little extra sparkle
Pumpkin is not only delicious, it may also support digestion and provide antioxidant benefits. You can learn more about the health properties of pumpkin from this resource on pumpkin nutrition
How to Make Mini Pumpkin Pies
Making these mini pumpkin pies is simpler than it looks. With just a muffin tin and a few pantry staples, you’ll have perfectly portioned pies in no time.
1. Preheat and prep the pan
Set your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin so the crusts release easily after baking.
2. Roll and cut the crust
Roll out your pie dough to about ⅛-inch thick on a lightly floured surface. Use a 3½-inch round cutter to cut out 12 circles. Gently press one circle into each muffin cup.
3. Make the filling
In a mixing bowl, whisk together pumpkin purée, evaporated milk or cream, brown sugar, egg, pumpkin pie spice, cinnamon, salt, and vanilla. Mix until smooth and creamy.
4. Fill the crusts
Spoon about 2 tablespoons of filling into each crust. Leave a little space at the top so they don’t overflow during baking.
5. Bake the pies
Place the muffin tin in the oven and bake for 20 to 25 minutes. You’ll know they’re done when the edges of the crust are golden and the centers have a slight jiggle.
6. Cool and chill
Let the pies cool in the pan for 10 minutes before gently removing them. Place them on a rack and chill for at least 1 hour for the best texture.
7. Serve with a swirl
Top each pie with a little whipped cream and a pinch of cinnamon sugar just before serving. They’re just as delicious cold as they are at room temperature.
If you’re using a mini muffin tin instead of a standard one, reduce the baking time to about 12 to 15 minutes and cut smaller circles to fit. Keep an eye on the edges of the crust for that perfect golden color.
Variations for Mini Pumpkin Pies
These mini pies are easy to adjust based on your needs, preferences, or what you already have in the kitchen. Whether you’re avoiding dairy, in a rush, or working with leftovers, there’s a version here for you.
Dairy-Free Pumpkin Pie Option
Swap the evaporated milk or cream for full-fat coconut milk or a dairy-free cream alternative. The texture stays creamy and the flavor still shines. Be sure to use unsweetened options to keep the balance just right.
No-Roll Crust Shortcuts
If you want to skip rolling entirely, try using pre-cut pie crust rounds or even phyllo dough for a lighter, crispier shell. Another quick option is pressing graham cracker crumbs mixed with melted coconut oil into the muffin tin for a crust that needs no rolling or cutting.
Using Leftover Pumpkin Purée Creatively
This recipe uses one cup of pumpkin, so if you have a bit left in the can, here are a few smart ways to use it up:
• Add it to oatmeal with cinnamon and maple syrup
• Stir into pancake or waffle batter for a fall twist
• Mix with Greek yogurt and a pinch of spice for a quick dip or snack
These simple tweaks help you reduce waste and adapt the recipe to your schedule and pantry. It’s all about making things easier without losing the cozy flavor you’re craving.
Serving and Storing Your Mini Pumpkin Pies
Once your mini pumpkin pies are baked and cooled, they’re ready to shine. They can be served chilled or at room temperature, depending on your preference. Add a swirl of lightly sweetened whipped cream just before serving for a soft, creamy contrast to the spiced filling.
If you’re planning ahead, these pies are easy to make in advance. Store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag or container. When you’re ready to enjoy them, let them thaw in the refrigerator overnight.
These also make great additions to dessert platters or lunchbox treats. Because they hold their shape so well, you can transport them without worrying about mess or broken slices.
Looking for more easy dishes ? This One Pot Creamy Garlic Pasta will help you stay ahead during the busy season.
What Makes This Mini Pumpkin Pie the Smart Solution
This mini pumpkin pie recipe is more than just a holiday dessert. It’s a thoughtful solution to the most common seasonal stress points. From portion control to prepping ahead, here’s why it works so well for real life.
✅ Mini but mighty
You get all the rich flavor and creamy texture of a traditional pie in a size that’s easier to serve, share, and store.
✅ Stress reliever during busy weeks
These pies can be made ahead and even frozen. That means less pressure on the big day and more time to enjoy yourself.
✅ No slicing needed
Each one is ready to go in its own crust. This keeps your serving table clean and your guests happy with easy grab-and-go portions.
✅ Crisp crust every time
Baking in a muffin tin helps the crust stay flaky and golden. It supports the filling and prevents that dreaded soggy bottom.
✅ Flexible to your lifestyle
Use dairy-free cream, store-bought crusts, or a no-roll graham crust to match your time and dietary needs.
✅ Troubleshooting built in
With Lena’s cues like “slight jiggle” and cooling tips, you’re less likely to run into common pie problems like cracks or underbaking.
This recipe is designed to work with you, not against you. It’s cozy, practical, and ready for the rhythm of a real kitchen.
Mini Pumpkin Pie Recipe
Ingredients
For the crust
- 2 refrigerated pie crusts or homemade if preferred
- Flour for dusting
For the filling
- 1 cup pumpkin purée not pumpkin pie filling
- ½ cup evaporated milk or heavy cream
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For serving
- Lightly sweetened whipped cream
- Optional: cinnamon sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
- Roll out pie dough to about ⅛-inch thick. Cut 12 circles using a 3½-inch cutter. Press one into each muffin cup.
- In a bowl, whisk together pumpkin purée, evaporated milk or cream, brown sugar, egg, spices, salt, and vanilla.
- Spoon about 2 tablespoons of filling into each crust. Leave a small space at the top.
- Bake for 20 to 25 minutes until centers are mostly set and crust edges are golden.
- Cool in the pan for 10 minutes, then transfer to a rack. Chill for at least 1 hour.
- Before serving, top with whipped cream and a dusting of cinnamon sugar if desired.
Notes
- For best results, watch for a slight jiggle in the center to know when they’re done.
- You can use dairy-free cream and pre-cut crusts to save time or meet dietary needs.
Conclusion
These mini pumpkin pies have become my quiet holiday tradition. When everything feels loud or rushed, I turn to them. They’re simple, reliable, and somehow always manage to impress with very little effort. It feels good to have a recipe that delivers comfort and ease all in one bite.
If you’re ready to simplify your dessert table without giving up flavor, give these a try. They just might earn a permanent spot on your holiday menu.
For another cozy treat that’s just as easy, try our Gluten and Dairy Free Chocolate Brownies
FAQ
How do you make mini pumpkin pies in a muffin tin?
Roll out pie dough and cut circles to fit inside a standard muffin tin. Press each one gently into the cups, fill with pumpkin pie mixture, and bake until the centers are set and the crust is golden.
Can I use store-bought pie crust for mini pumpkin pies?
Yes, store-bought pie crust works great and saves time. Just be sure to let it come to room temperature so it’s easier to roll and shape.
Should mini pumpkin pies be refrigerated?
Yes, once cooled, mini pumpkin pies should be stored in the refrigerator. This keeps the filling fresh and the texture just right.
Why does my pumpkin pie crack and how do I prevent it?
Cracks often come from overbaking or cooling too quickly. Pull the pies from the oven when the centers have a slight jiggle and let them cool slowly in the pan before chilling.
Can mini pumpkin pies be made ahead or frozen?
Absolutely. You can make them a day or two in advance and store them in the fridge. They also freeze well for up to one month. Thaw in the refrigerator before serving.
What size cutter do I need for mini pumpkin pie crusts?
A 3½-inch round cutter fits perfectly in a standard muffin tin. If you’re using a mini muffin tin, a 2½ to 3-inch cutter works best.
