The Best Mini Pumpkin Pies

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If you love everything about pumpkin pie but wish it came in a bite-sized form, these Mini Pumpkin Pies are your dream come true. Creamy, spiced pumpkin filling nestled in buttery, flaky crusts and topped with a swirl of whipped cream—they’re like Thanksgiving in two bites. Perfect for parties, potlucks, or just a cozy weekend at home, these mini versions bring all the seasonal joy without the need to slice and serve.

These little treats are not only irresistibly delicious, but they’re also incredibly easy to serve and store. With their individual portions, there’s no pie cutter required, making them a go-to for gatherings or lunchbox treats. Whether you’re prepping for fall festivities or just craving a little pumpkin magic, this recipe will warm your kitchen and your heart.

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Preparation Phase & Tools to Use

Before diving into the cozy world of mini pies, make sure your kitchen is equipped for success. Here are the tools that make this recipe a breeze:

• Mini Muffin Tin: This is the star of the show, giving the pies their signature size and shape. Make sure it’s nonstick or line it well to prevent sticking.
• Round Cookie Cutter: You’ll need a cutter slightly larger than each muffin well to cut perfect pie crust circles. This helps form a neat and uniform base.
• Mixing Bowls (Large and Medium): Essential for mixing the pumpkin filling and whisking the eggs and spices evenly.
• Whisk or Hand Mixer: For achieving a silky-smooth pumpkin filling, a whisk is great, but a hand mixer ensures even more creaminess.
• Rolling Pin: To roll out your pie dough evenly so that each mini pie has a consistent thickness.
• Cooling Rack: Allows the pies to cool properly, preventing soggy bottoms and helping the crusts firm up.

Each tool plays a key role in keeping the pies consistent, pretty, and delicious—from prep to presentation.

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Ingredients for the Best Mini Pumpkin Pies

Each ingredient in this recipe has been chosen to strike the perfect balance between creamy filling, cozy spice, and flaky crust. Here’s why each is essential:

• Pie Crust Dough (homemade or store-bought): This forms the base of each mini pie, offering that crisp, buttery bite that contrasts beautifully with the soft filling.
• Pumpkin Puree: The heart of the recipe! Choose 100% pure pumpkin (not pumpkin pie filling) for full control over flavor and sweetness.
• Sweetened Condensed Milk: Adds a rich, creamy texture and perfect sweetness without needing extra sugar.
• Eggs: Bind the filling and give it structure while keeping it custardy.
• Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves—this brings the autumn warmth we all crave.
• Vanilla Extract: Enhances the flavor profile and gives the filling that homemade depth.
• Whipped Cream (optional): A dollop on top is optional, but it’s a delicious finish that adds lightness.

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How To Make the Best Mini Pumpkin Pies

Step 1: Prep the Crusts

Roll out your pie dough on a lightly floured surface. Using a round cookie cutter, cut out circles slightly larger than the wells of your mini muffin tin. Press each circle into a greased muffin well, making sure to gently mold it up the sides.

Step 2: Make the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.

Step 3: Fill the Crusts

Spoon the pumpkin filling into each crust, filling nearly to the top. Leave a small space to avoid overflow during baking.

Step 4: Bake to Perfection

Bake at 350°F (175°C) for about 18-22 minutes or until the filling is set and the crust edges are lightly golden. The centers should not jiggle.

Step 5: Cool and Garnish

Let the mini pies cool in the tin for 10 minutes, then carefully transfer them to a cooling rack. Once cooled, top with whipped cream if desired and a sprinkle of cinnamon.

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How to Serve and Store These Mini Pumpkin Pies

These mini pumpkin pies are best served slightly chilled or at room temperature with a generous swirl of whipped cream and a dusting of cinnamon. They’re ideal for dessert tables, lunchboxes, or a cozy fall brunch. Want to elevate them even more? Serve with a drizzle of caramel or a sprinkle of crushed pecans.

For storing, allow the pies to cool completely and then transfer them to an airtight container. They can be refrigerated for up to 5 days. If you’re making them ahead of time for a party, you can also freeze them—just skip the whipped cream topping and add it fresh when ready to serve. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

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Frequently Asked Questions

How far in advance can I make mini pumpkin pies?

You can prepare them up to 2 days in advance and store them in the fridge. For longer storage, freeze them and thaw overnight in the refrigerator.

Can I use a different type of milk instead of sweetened condensed milk?

Sweetened condensed milk gives the pies their creamy richness and sweetness. If you substitute, you’ll need to add both sugar and a thick milk alternative like evaporated milk or heavy cream.

Can I use a pre-made pie crust?

Absolutely! Store-bought crust works great and saves time. Just make sure to bring it to room temperature before cutting and molding.

How do I prevent the crusts from shrinking in the oven?

Make sure the dough is pressed firmly into the muffin tin and chilled before baking. You can also prick the bottoms lightly with a fork.

Are these good for kids’ lunchboxes?

Yes! These mini pies are a hit with kids. Just be sure to pack them in a sturdy container to keep them intact.

Can I make these gluten-free?

Yes, just swap the regular pie crust with a gluten-free alternative. The filling itself is naturally gluten-free.

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Want More Pie Ideas with a Twist?

If these mini pumpkin pies sparked your love for hand-held desserts, you’ll fall for these other pie-inspired creations from the blog:

• No-Bake Mini Banana Cream Pies for a chilled, fruity twist.
• Apple Enchiladas – A Sweet and Comforting Treat when you crave warm apples and cinnamon.
• Pineapple Coconut Dream Cake if you’re in the mood for tropical flavors in cake form.
• Paula Deen’s 5 Minute Fudge for a quick, indulgent dessert.
• Coconut Snowballs – A Delightful Holiday Treat for something wintry and no-bake.

Looking for even more ideas? Come see what I’m pinning over on Pinterest @scherer29 for daily inspiration straight from my kitchen.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you top them with caramel or pecans? Maybe add a touch of maple to the filling?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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