These Mini Pumpkin Pies are the answer to all your fall dessert needs. They’re bite-sized, easy to make, and deliver that classic pumpkin pie flavor in a fun, party-ready format. No slicing, no fuss. Just sweet, spiced goodness in every little pie.

Make these for Thanksgiving dessert tables, Friendsgiving gatherings, or cozy weekend baking. The filling is smooth and spiced just right with cinnamon, nutmeg, and cloves, and the ready-to-bake crust keeps things simple. Top them with whipped cream and a pinch of cinnamon and they’re ready to serve.

Helpful Tips

Use a wide-mouth jar lid or large round cookie cutter to cut out the pie crusts evenly.
Don’t overfill the muffin cups—leave a little space at the top so they don’t spill while baking.
Let the pies cool before removing them from the tin to keep the crusts from breaking apart.

Mini Pumpkin Pies

These Mini Pumpkin Pies are the answer to all your fall dessert needs.

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Prep Time 15

Cook Time 22

Total Time 37

Course Dessert

Cuisine American

Servings pies

Calories 283 kcal

Ingredients

1 package package ready-to-bake pie crust
15 ounce can pumpkin puree (not pumpkin pie filling)
12 ounce can evaporated milk
3/4 cup brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Toppings: Whipped cream and ground cinnamon if desired

Instructions

Preheat oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
Cut pie crust into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 12 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells. You may have some left over.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy.

Nutrition

Calories: 283kcalCarbohydrates: 37gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 39mgSodium: 198mgPotassium: 226mgFiber: 2gSugar: 17gVitamin A: 5629IUVitamin C: 2mgCalcium: 108mgIron: 2mg

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