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Baked mini pumpkin pie on a spatula
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Mini Pumpkin Pies Recipe

Enjoy the flavors of fall with these easy-to-make mini pumpkin pies baked right in muffin cups. Perfect for parties and portion control!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: mini desserts, pumpkin pie, pumpkin pie spice, Thanksgiving, Thanksgiving dessert
Servings: 12 mini pies

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.
    Cutting out pie crust with a ramekin
  • Place the circles in the muffin tin.
    Adding pie crusts to muffin tin
  • In a large mixing bowl, combine the pumpkin, eggs, milk, cinnamon & pumpkin spice.
    Adding milk and spices to pie filling
  • Fill each pie crust cup with pumpkin.
  • Take the other pie crust and cut out the leaves for the pie tops.
    Cutting out leaf shapes for crust topping
  • Place a leaf on top of each pie.
    Muffin tins filled with pie filling and leaf top crusts
  • Bake for 12 minutes.
    Pies finished in the muffin pan

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.