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What could be better than pumpkin pie? This Mini Pumpkin Pies Recipe! These adorable little pies are the perfect size for parties and also taste amazing.

Mini pumpkin pies topped with whipped cream
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This simple pumpkin pies recipe is one of our favorites. It’s always a big hit when I serve it. The recipe could not be any simpler and it comes together so fast.

It’s inexpensive to make and the presentation is just gorgeous. We love making mini desserts as they are the perfect size to serve for the holidays. These are some of our favorites – Mini Cinnamon Rolls, Mini Oreo Cheesecake, or Banana Bread Mini Muffins Recipe.

How to Make Pumpkin Puree:

Pumpkin puree can be used in many different recipes during Thanksgiving. We usually use store bought canned pumpkin puree, but you can easily make your own.

Learn how to make pumpkin puree to add to all your Thanksgiving Recipes.


Ingredients for mini pumpkin pie - pie crust, pumpkin puree, white sugar, pumpkin pie spice, vanilla, eggs, half and half
  • Pre-made Pie Crust
  • Canned Pumpkin Puree
  • White Sugar
  • Pumpkin Pie Spice
  • Vanilla
  • Eggs
  • Half and Half

Substitution Ideas:

  • Pie Crust – For the pie crust, you can use a homemade pie crust instead of the store-bought ones if you prefer. Just follow your favorite pie crust recipe and then cut out the circles.
  • Sugar – You can use light brown sugar instead of white sugar. The texture of the pies will be different (more course) but they’ll taste great.
  • Evaporated Milk – Evaporated milk or heavy cream can be used instead of the half and half in this recipe.
  • Seasoning – Feel free to add in warm spices to the pumpkin pie filling. Ginger, sprinkle of cinnamon or nutmeg adds amazing flavor.

Step by Step Instructions:

  • Step 1 – Preheat oven to 350 degrees. Then grease a 12 cup muffin pan with cooking spray. Set aside. You can also make this in mini muffin tins.
Cutting round circles in the pie crust

Step 2 – Use a 3-1/2″ round cookie cutter to cut 6 circles out of each pie dough. Re-roll crust if necessary on a floured surface.

Placing in the muffin tins

Step 3 – Press the dough into prepared muffin tin, gently pressing down into each cavity.

Mixing the pumpkin and spices in a bowl

Step 4 – In a medium bowl, add pumpkin, sugar, spice and vanilla and mix well.

Add in the eggs and half and half

Step 5 – Whisk in eggs and half and half until well combined.

Scoop the pumpkin mixture into muffin tin

Step 6 – Use a 3 Tablespoon portion scoop to scoop filling into each pie shell. Gently tap pan to even out pumpkin mix.

Baked mini pumpkin pies

Step 7 – Bake for 20-25 minutes or until center is set and crust is golden brown. Bake and Cool completely after the bake time. Then remove from pan by sliding a sharp knife between the crust and pan. Serve and enjoy!

Baking Tips for Mini Pumpkin Pies:

  • Pumpkin Spice – I make my own pumpkin pie spice and it’s very simple to do. If you plan to make a lot of pumpkin recipes, you might want to make a batch.
  • Cookie Scoop – Another tip is to use cookie scoops to make this recipe even easier. If you don’t have a set, they are worth the investment. I use mine for so many recipes.
  • Room Temperature Ingredients – Use ingredients that are room temperature to make the pie. This will result in the perfect texture and the pie will be smooth and creamy. It really does make a big difference so take the extra time to do this.

How to know when Done:

Use the knife test is the best way to know when these pies are done baking. Insert a clean knife into the center of one of the mini pies.

If the knife comes out perfectly clean, the pie is done. I usually pick of the pies in the center of the pans to ensure that all the pies will be done.

Mini pumpkin pies on a platter

Can this Recipe be Doubled?

This recipe makes 12 mini pumpkin pies but you can easily double this recipe to make 24 instead.

I find that people usually eat 2-3 per person when serving these mini pies.

How to Serve:

I serve these at room temperature topped with a dollop of Homemade Whipped Cream  or vanilla ice cream. You can even make a cream cheese frosting in a large bowl. It is delicious layer on top.

You can also sprinkle the top with a cinnamon and sugar mixture for an added sweetness to these pies.

Mini pumpkin pies on a platter

How to Store:

Once these pies have cooled to room temperature, then refrigerate the pies until you are ready to serve. Store in an airtight container or cover with plastic wrap on a platter.

I love these pies chilled so I serve them right from the refrigerator. If you prefer your pumpkin pie warmer, let the pie sit at room temperature for 30 minutes before serving.

Frequently Asked Questions:

Can I Prepare Ahead of Time?

Yes, I usually make these the night before serving and store them in the refrigerator covered until ready to serve. They can easily be made 1-2 days before serving.

Can you transport these pies?

My favorite part about these mini pumpkin pies is that they are so easy to transport. Store them in a covered container and they transport easily. Do not top the pies with your favorite toppings until you are ready to serve.

Can You Freeze?

Yes, these mini pies freeze great. After they have cooled completely, place them on a baking sheet. Then place the sheet in the freezer for at least 1 hour.

Then move the pies to a freezer bag and freeze for up to 3-4 months. Defrost overnight in the refrigerator or at room temperature and then they’re ready to enjoy.

More Easy Pumpkin Recipes:

We love hearing from you. If you make these Easy Mini Pumpkin Pie Recipe, please leave us a comment.

Easy Mini Pumpkin Pies Recipe

5 from 5 votes
Try this easy pumpkin pie recipe that is delicious and simple to make. You will love this mini pumpkin pies recipe. Enjoy this simple pumpkin pie today.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Cuisine American
Course Dessert
Calories 206


  • 1 package Pre-made Pie Crust (2 crusts, thawed)
  • 15 ounces pumpkin
  • 1/2 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup half and half
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  • Preheat oven to 350 degrees Fahrenheit and spray a 12 cup muffin pan with cooking spray. Set aside.
  • Use a 3-1/2" circle cookie cutter to cut 6 circles out of each pie crust. Re-roll crust if necessary.
  • Place crust into prepared pan, gently pressing down into each cavity.
  • In a mixing bowl, add pumpkin, sugar, pumpkin pie spice and vanilla extract. Mix well. Stir in eggs and half and half until well combined.
  • Use a 3 Tablespoon portion cookie scoop to scoop filling into each pie shell. Gently tap pan to even out pumpkin mix on the countertop.
  • Bake for 20-25 minutes or until center is set and crust is golden brown. Cool and remove from pan by sliding a sharp knife between the crust and pan.
  • Serve with whipped topping and enjoy!

Nutrition Facts

Calories 206kcal, Carbohydrates 26g, Protein 3g, Fat 9g, Saturated Fat 3g, Cholesterol 32mg, Sodium 134mg, Potassium 133mg, Fiber 1g, Sugar 9g, Vitamin A 5610IU, Vitamin C 1.7mg, Calcium 38mg, Iron 1.5mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 5 votes (4 ratings without comment)

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  1. Carrie says:

    Sorry, I have tried that before. If you try it out, we would love to hear how it goes. Thanks!

  2. Rhonda says:

    5 stars
    If you want to make bit size pecan pies, what Ingredients would you change in a regular size pie? What about temperature and cook time change?

  3. Susan says:

    Love the idea plan to do several types of pies this way

  4. Heather says:

    I always add Dark Rum to my filling for a great flavor…