Dive into a world of tiny, tasty delights with mini pumpkin pies! These little guys are the ultimate treat for anyone who believes that good things come in small, delicious packages.
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Hey there, pumpkin pie lovers! Get ready to embark on a mouthwatering journey through the world of mini pumpkin pies. If you’re anything like us, you can’t resist the cozy, comforting embrace of a slice of pumpkin pie, especially when it’s shrunken down into adorable, bite-sized portions. These mini wonders pack all the pumpkin spice goodness you crave into a single, irresistible bite.
Whether you’re planning a fall gathering, a Thanksgiving feast, or just want to treat yourself to a mini-dessert indulgence, these little pumpkin pies are the perfect choice. They’re not just delicious; they’re downright adorable!
Looking for more pumpkin goodness? Check out our Pumpkin Dump Cake, Pumpkin Spice Icebox Cookies, and Pumpkin Mousse Pie.
Recipe Ingredients
These mini pumpkin pies require all of the classic pumpkin pie ingredients – all of which are super accessible and may even be lurking in your pantry right now! Find ingredient notes (including substitutions and swaps) below.
- Pie Crust – for these mini pies, you’ll need 2 pie crusts. We went store-bought here, but you can absolutely make your own gluten-free pie crust or a homemade graham cracker crust!
- Pumpkin Puree – you’ll also need pumpkin puree! Feel free to grab some at the store (just make sure it’s pure pumpkin puree and not pumpkin pie filling) or use our Instant Pot pumpkin puree recipe.
- Whipped Cream – just like the pumpkin puree, you can absolutely buy homemade whipped cream for this recipe or you can make homemade honey-sweetened whipped cream.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- If you don’t have pumpkin pie spice, you can use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8th teaspoon ground cloves instead.
- For dairy-free – use full-fat coconut milk in place of the heavy cream
- For refined sugar-free – use coconut sugar in place of the brown sugar
How to Make Mini Pumpkin Pies
This recipe is pretty easy, especially if you’re going the store-bought crust route. Here’s how you’ll bring it together.
Step 1: Preheat the oven to 375°F. Crack the eggs into a large bowl, then whisk them. Once whisked, add the pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt to the bowl and whisk to combine. Then, stir the heavy cream into the pumpkin mixture.
Step 2: Roll out the pie crusts on a floured surface, then use a 3.5-inch cookie cutter (or another similarly-sized lid or cup) to cut out circles of the pie dough. After you’ve cut out the circles, take the scraps of pie dough and form them into a ball, then roll the dough out again, and cut out more circles until you have a total of 15.
Step 3: Place the pie crust circles in a muffin tin, then pour 1/4 cup of the pumpkin pie filling in each mini crust.
Step 4: Bake the mini pies for 25 minutes, until the center of the pie is set. Let the mini pies cool for 1 hour, then refrigerate until you’re ready to serve.
Step 5: Top your mini pies with a dollop of whipped cream and a sprinkle of cinnamon and enjoy!
Recipe Tips
- Get creative – if you don’t have a cookie-cutter, just use a 3.5-inch cup or lid!
- Use 2 crusts – we recommend using 2 pie crusts for this recipe. You’ll definitely have leftover crust, but using 2 crusts (as opposed to 1) will keep you from re-rolling the pie crust over and over again!
- Use the right muffin tin – make sure you are using a 12-count muffin tin (regular-size muffins) for this recipe, not a 24-count tin (mini muffin pan size)!
- Use what you have – if you don’t have pumpkin pie spice on hand, feel free to use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8th teaspoon ground cloves instead.
How to Scale This Recipe
This recipe makes a total of 15 mini pumpkin pies. If you want to make 10 pies, you’ll need to scale back the recipe by ⅓, and if you want to make 5 pies, you’ll need to scale back the recipe by ⅔. Here’s exactly what that’ll look like:
For 5 Pies
For 10 Pies
- 1 pie crust
- 1 egg
- 5 ounces of canned pumpkin puree
- ⅓ cup of brown sugar
- ⅔ teaspoon pumpkin pie spice
- ⅔ teaspoon vanilla extract
- *Tiny* pinch of sea salt
- ⅓ cup heavy cream
- Whipped cream + cinnamon, for serving
- 2 pie crusts
- 2 eggs
- 10 ounces of canned pumpkin puree
- ⅔ cup of brown sugar
- 1⅓ teaspoons pumpkin pie spice
- 1⅓ teaspoons vanilla extract
- *Small* pinch of sea salt
- ⅔ cup heavy cream
- Whipped cream + cinnamon, for serving
How to Serve
Serve your sweet potato casserole alongside all of the classic Thanksgiving dishes. Here’s my ideal menu, in case it’s helpful:
- Main: Oven Roasted Turkey
- Starchy Side: Creamy Mashed Potatoes (topped with traditional gravy, of course)
- Stuffing: Gluten-Free Old Fashioned Stuffing
- Sweet Starchy Side: Sweet Potato Casserole with Pecan Streusel Topping
- Veggie Side: Balsamic Roasted Brussels Sprouts with Bacon
- Dessert: these easy, delicious mini pumpkin pies!
How to Store
These mini pumpkin pies are best kept in the refrigerator and will keep for 4-5 days. You can make these mini pumpkin pies up to two days in advance (score!), just make sure they are stored in the refrigerator until you’re ready to enjoy them.
Frequently Asked Questions
Good question! If your Thanksgiving gathering is smaller than usual this year (think: 2-3 people vs. 10-12 people), a whole pumpkin pie may feel like too big of an undertaking (and the potential of possible food waste may be too great) for you this year. We believe that skipping the pumpkin pie is NOT an option, though, so we’re bringing you these mini pumpkin pies because they are more manageable and are sure to be gobbled up by your smaller guest list!
You’ve got a few options here. The *easiest* crust option is a store-bought crust! No shame in store-bought crusts, y’all. If you want to make your own crust, our gluten-free pie crust recipe is an amazing option! Finally, if you’re looking to stick with homemade but aren’t up for rolling out a pie crust, a simple graham cracker crust is a great choice!
While we haven’t tested egg-free or dairy-free substitutions for these mini pumpkin pies, we do have an egg-free, dairy-free pumpkin pie that may be a great option for you!
More Favorite Pumpkin Dessert Recipes
If you tried these Mini Pumpkin Pies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mini Pumpkin Pies
Ingredients
- 2 pie crusts store-bought or homemade
- 3 eggs
- 1, 15 ounce can pumpkin
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- Pinch sea salt
- 1 cup heavy cream
- Whipped cream for serving
- Cinnamon for garnish
Instructions
- Preheat the oven to 375 F.
- Roll out the pie crusts on a floured surface, then use a 3.5-inch cookie cutter, or other similarly-sized lid or cup, to cut out circles in the pie dough. After you’ve cut out the circles, take the scraps of pie dough and form them into a ball, then roll out the dough again and cut out more circles until you have a total of 15.
- Place the pie crust circles in a muffin tin, then make the pie filling.
- Crack the eggs into a large bowl, then whisk them. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt, and whisk to combine.
- Stir the heavy cream into the pumpkin mixture, then pour it into the pie crust.
- Fill the pie crusts with 1/4 cup of pumpkin pie filling.
- Bake for 25 minutes, until the center of the pie is set.
- Let cool for 1 hour, then refrigerate. Serve chilled, garnished with whipped cream and cinnamon.
Recipe Notes
- If you don’t have pumpkin pie spice, you can use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8th teaspoon ground cloves instead.
- For dairy-free: use full-fat coconut milk in place of the heavy cream
- For refined sugar-free: use coconut sugar in place of the brown sugar
Nutrition
Could you use a graham cracker crust instead?
And for using full fat coconut milk – do you use the cream on top or the more watery milk inside? Or a combo?
Thanks!
Sure!! As for the coconut milk, shake the can really well so that the cream and watery part combines!
Can I substitute coconut fat for the heavy cream?
Full-fat coconut milk should work just fine, Heather!