Pretty Mini Pumpkin Pie Recipe Made in Muffin Cups
This cute Mini Pumpkin Pie recipe makes small, easy Thanksgiving dessert bites with leaf crusts. Get the ingredients, steps, swaps, and make-ahead tips here!
Fall baking season is officially here, friends! 🍂 This Mini Pumpkin Pie recipe gives you all the cozy flavor of the classic in one cute little bite. Best of all, it takes just a few simple ingredients and about 30 minutes.
Honestly, my kids think anything tiny is pure magic (honestly, so do I). So these little guys disappear fast at our house! Let’s jump right in.
What Are These Mini Pumpkin Pies?
These are bite-size pumpkin pies you bake in a regular muffin pan. Each one has a flaky crust cup, a creamy spiced filling, and a sweet pie crust leaf on top. 🍁
In other words, you get the whole Thanksgiving pie experience without slicing a thing. No messy wedges. No fighting over the “big piece.” Everyone gets their own, and you know that keeps the peace!
Plus, they look adorable on a dessert table. They might even make a full-size pumpkin pie a little jealous. (Sorry, pie. We still love you!)
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Ingredients You’ll Need
Here’s your shopping list. Most of it probably sits in your pantry right now.
- 1 box refrigerated pre-made pie crust (2 crusts)
- 1 can (15 oz) pumpkin pie filling, or about 1 3/4 cup pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup brown sugar (only if you use plain pumpkin puree)
- 1 large egg plus 1 tablespoon milk for an egg wash (optional)
- 1 teaspoon vanilla and a pinch of salt (optional)
- Leaf cookie cutter
- 12-cup muffin pan
- Whipped cream for topping
Shop everything you need to make these adorable mini desserts by clicking the images below to learn more:
How to Make a Mini Pumpkin Pie
Follow the steps below or watch the video tutorial of how to make this recipe:
- Preheat the oven. First, preheat your oven to 350°F. Then grease your muffin pan with butter or nonstick spray.
- Cut the crust. Next, unroll one pie crust onto a lightly floured surface. Cut circles with a 3 1/2-inch round cutter or the rim of a glass. Re-roll the dough scraps until you have 12 circles.
- Shape the cups. Gently press each circle into a muffin cup. The edges can look a little wavy. That’s part of the charm!
- Mix the filling. In a large bowl, whisk the pumpkin, eggs, milk, pumpkin pie spice, and cinnamon with a fork or whisk. Add the brown sugar, vanilla, and salt, if using.
- Fill the crusts. Spoon about 3 tablespoons of filling into each cup. Don’t add too much filling, though. Otherwise, it will bubble over and stick to the pan.
- Stamp the leaves. Now roll out the second crust. Stamp 12 leaves with your cookie cutter. After that, lay one leaf on top of each pie. Optional egg wash: Want shiny, bakery-style leaves? Whisk 1 large egg with 1 tablespoon milk. Then lightly brush it over each leaf with a pastry brush. ✨
- Bake. Bake for 15 to 22 minutes, until the filling sets and the crust turns golden brown. Keep an eye on them near the end, though! Every oven runs a little different. If the edges brown too fast, loosely cover the pan with foil.
- Cool and serve. Let them cool in the pan for 10 minutes. Then move them to a wire rack. Finally, add a dollop of whipped cream right before serving. 😋
Where to Take These Mini Pies
These treats travel like champs! For example, bring them to Thanksgiving dinner, a Friendsgiving potluck, or a fall birthday party.
They also fit nicely on holiday menus and cookie trays. In fact, I love dropping a plate off at a neighbor’s door. Check your school’s food rules first, but they make a fun classroom harvest party treat too. 🏫
Fun Variations to Try
Want to mix things up? Try one of these easy ideas.
- Homemade pie crust: Use your favorite butter or shortening dough instead.
- Mini pecan pies: Swap the pumpkin filling for pecan pie filling.
- Gingersnap crust: Press crushed gingersnaps and melted butter into each cup.
- Cream cheese swirl: Add a small spoonful of sweetened cream cheese before baking.
- New shapes: Use a pumpkin, star, or turkey cutter instead of a leaf. 🦃
Can You Make Them Ahead?
Yes, and that’s a lifesaver during busy holiday weeks! Bake them up to 2 days early. Then cool them to room temperature and cover them.
Keep them in the fridge for up to 3 days. You can also freeze them for up to 1 month. Simply thaw them overnight in the refrigerator. Just wait to add whipped cream until serving time.
Common Questions
Can I use mini muffin tins?
Absolutely! Cut smaller 2 1/2-inch circles and use about 1 tablespoon of filling per cup. Then bake for 12 to 15 minutes. You’ll get about 24 tiny pies.
Should I use pumpkin pie filling or pumpkin puree?
Either one works. Pie filling already has sugar and spice in it. On the other hand, plain puree needs the brown sugar.
Do these need to stay in the refrigerator?
Yes, they do. The filling has eggs and milk. So don’t leave them out longer than 2 hours.
Why did my filling crack?
Usually, they baked a little too long. Pull them out when the centers barely jiggle. They keep setting as they cool.
Mini Pumpkin Pies Recipe
Equipment
- Leaf Cutter (Michaels,Amazon, Target)
- Muffin Tin
Ingredients
- Pre-made Pie Crust
- 1 Can Pumpkin Puree
- 2 Eggs
- 1 Tablespoon Pumpkin Spice
- 1 Teaspoon Cinnamon
- 1/2 Cup Milk
Instructions
- Pre-Heat oven to 350 degrees.
- Roll out the pie crust and cut into circles.
- Place the circles in the muffin tin.
- In a large mixing bowl, combine the pumpkin, eggs, milk, cinnamon & pumpkin spice.
- Fill each pie crust cup with pumpkin.
- Take the other pie crust and cut out the leaves for the pie tops.
- Place a leaf on top of each pie.
- Bake for 12 minutes.
Notes
- Pumpkin pie filling vs. pumpkin puree: Canned pumpkin pie filling already has sugar and spices in it, so you don’t need to add anything. If you use plain pumpkin puree (about 1 3/4 cups), stir in 1/2 cup brown sugar so the pies come out sweet.
- Optional egg wash: For shiny, golden leaves, whisk 1 large egg with 1 tablespoon milk. Lightly brush it over the leaves before baking.
- Watch the bake: Ovens vary, so check near the end of the bake time. The pies are done when the filling is set and the crust is golden brown. If the edges brown too fast, loosely cover the pan with foil.
- Optional add-ins: For extra flavor, add 1 teaspoon vanilla and a pinch of salt to the filling.
- Mini muffin tin option: Cut 2 1/2-inch circles and use about 1 tablespoon of filling per cup. Bake 12–15 minutes. This makes about 24 mini pies.
- Don’t overfill: Leave a little room at the top of each crust cup so the filling doesn’t bubble over.
- Storage: Keep the pies covered in the fridge for up to 3 days, or freeze them for up to 1 month. Add whipped cream right before serving.
Your New Favorite Fall Treat
All in all, this Mini Pumpkin Pie makes holiday baking easy, cute, and totally doable. Your family gets a personal pie, and you get a little extra time to sit down. Now that’s a win! 🧡
Don’t lose this recipe! Save it to your favorite Pinterest board so you can find it fast this Thanksgiving. Also, join my email list for free printables, easy recipes, and fun seasonal ideas delivered right to your inbox! 📌
More Fall and Thanksgiving Desserts to try:
- Thanksgiving Marshmallow Desserts
- Bourbon Pecan Pie
- Pecan Chocolate Chip Cookies
- Fall Dessert Board
- Caramel Apple Cookies
- Pumpkin Pie Cookies
- Pumpkin Cake Balls
- Turkey Decorated Cupcakes
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
