Mini Pumpkin Pies Recipe for Perfect Fall Desserts

Love homemade pumpkin pie but don’t want to eat a large slice after a big Thanksgiving meal? Try making Mini Pumpkin Pies instead. These bite-sized pies let everyone sample the classic flavor without overfilling—many guests will happily take two!

Mini Pumpkin Pies From Scratch

These mini pies are charming and delicious. The crust is tender and flaky, while the filling is smooth and warmly spiced with cinnamon and ginger. Top each mini pie with whipped cream and a light dusting of cinnamon or pumpkin pie spice for an irresistible finish.

Mini pumpkin pies are perfect for dessert tables, parties, or the Thanksgiving spread when you want to taste several desserts. They’re easier to serve, simple to portion, and great for leftovers—stored in the fridge, they’re quick to grab for a second helping.

Ingredients

You likely have most of these pantry staples on hand. This recipe makes about 18 mini pies.

• All-purpose flour
• Salt
• Shortening
• Cold water
• Pure pumpkin puree (not pumpkin pie filling)
• Evaporated milk (not sweetened condensed milk)
• Eggs
• Brown sugar
• Cinnamon, ginger (and additional pumpkin pie spice if desired)
• Whipped cream for topping (optional)

How to Make Mini Pumpkin Pies

The recipe has two parts: a simple homemade crust and a classic pumpkin filling. Both come together quickly. Overview:

1. Mix flour and salt together. Cut in shortening with a pastry blender until pea-size crumbs form. Add cold water, one tablespoon at a time, mixing gently until a loose dough forms. Form into a disc, wrap, and chill for 30 minutes.
2. Whisk together the pumpkin filling ingredients (pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, and salt) and set aside.
3. Roll chilled dough on a lightly floured surface until very thin. Cut 3½–4 inch circles with a biscuit or cookie cutter.
4. Press each circle into the wells of a muffin tin to form little crusts.
5. Fill each crust with about 3 tablespoons of pumpkin filling (you may have a bit of extra depending on how thinly the dough is rolled).
6. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F and bake another 15–20 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Using Fresh Pumpkin

You can substitute fresh pumpkin puree for canned—use equal amounts (1 cup fresh puree = 1 cup canned). To make fresh pumpkin puree:

1. Wash and dry the pumpkin. Cut in half and remove seeds and stringy fibers.
2. Bake cut-side down at 350ºF until tender, or boil/steam pieces until soft (about 20 minutes).
3. When cool enough to handle, scoop out the flesh, puree in a food processor or blender until smooth.
4. Fresh pumpkin can be watery; drain it in a cheesecloth-lined sieve over a bowl for about 2 hours before using or storing.

Storage and Safety

Refrigeration: Yes—because pumpkin pie contains eggs and milk, homemade pies (including minis) must be refrigerated and should not sit at room temperature for more than 2 hours.

How long they’ll last: Stored loosely covered in the refrigerator, mini pumpkin pies will keep for up to 3–4 days.

Freezing dough: Pie dough freezes well. Form into a disc or ball, wrap tightly, and freeze. Thaw completely before rolling. You can also roll and fit the dough into pans, freeze, thaw, and bake later.

Freezing baked pies: Fully bake and cool pies, then wrap tightly in plastic wrap or freezer bags and freeze for up to 2 months. Thaw in the refrigerator before serving.

Tips for Success

• Use pure pumpkin puree—not canned pumpkin pie filling, which is already sweetened and spiced.
• Use evaporated milk (unsweetened). Do not substitute sweetened condensed milk.
• If you prefer a spicier pie, increase the cinnamon and/or add pumpkin pie spice to taste.
• Roll the dough very thin for tender, delicate crusts; press gently up the sides of each muffin well for higher edges.

More Easy Pie Recipes

If you enjoyed this recipe, try other pies like apple cream, blueberry, or no-bake chocolate pie for a variety of holiday desserts.

Connect with the recipe author on their blog or social channels for more seasonal ideas.