Enjoy the flavors of fall with these mini pumpkin pies — individual, spiced pumpkin fillings wrapped in a tender, buttery crust.
Table of Contents
- Bite-sized pumpkin pies
- Mini Pumpkin Pies Recipe
- Ingredients for mini pumpkin pies
- How to make this mini pumpkin pie recipe
- How to serve mini pumpkin pies
- Storage
- Frequently Asked Questions
- More pumpkin recipes
- Latest Recipes
Bite-sized pumpkin pies
These individual pumpkin pies are ideal for sharing and sampling a variety of dishes. They follow the same basic method as a classic pumpkin pie but in a convenient mini size. If you’ve made the standard canned-pumpkin recipes before, you’ll find these just as straightforward.
Instead of evaporated milk, this version uses eggnog for richness and holiday flavor. I also add dark brown sugar and nutmeg to boost depth and warmth. Use your favorite pie crust — store-bought crusts work well when you want to save time, though homemade crust is always delicious.
Mini Pumpkin Pies
Ingredients
- 1 package Pillsbury pie dough, or homemade piecrust
- 15 oz can pumpkin
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1 cup eggnog
Instructions
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Cut: Unroll the dough and use a round cutter slightly larger than the mini muffin cavities to cut 48 circles. Reroll scraps as needed.
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Press: Gently press each circle into a non-stick mini muffin pan. Liners can help with removal.
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Mix spices: Whisk the brown and white sugars together with the cinnamon, ginger, cloves and nutmeg in a small bowl.
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Combine filling: In a large bowl or pitcher, stir together the pumpkin, sugar-spice mix, eggs and eggnog until smooth.
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Fill: Carefully pour the pumpkin filling into the unbaked mini crusts, avoiding spills over the edges.
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Bake: Bake at 425°F (220°C) for about 15 minutes, until crust edges are golden and filling is set. Cool and serve topped with whipped cream and a light dusting of ground cloves if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients for mini pumpkin pies
- Pillsbury pie dough or homemade pie crust
- Pumpkin puree: Use canned or fresh pumpkin puree.
- Brown sugar
- White sugar
- Cinnamon
- Ground ginger
- Ground cloves
- Nutmeg
- Eggs
- Eggnog: Homemade or store-bought works well.
Substitutions: One tablespoon of pumpkin pie spice can replace the individual spices.
See the recipe card above for exact quantities and servings.
How to make this mini pumpkin pie recipe
- Cut: Unroll the dough and cut circles slightly larger than your mini muffin cups to make 48 crusts, rerolling scraps as needed.
- Press: Press each circle into a non-stick mini muffin pan; use liners if you prefer easier removal.
- Mix: Combine the brown sugar, white sugar and spices in a small bowl.
- Combine: Stir the pumpkin, sugar-spice mix, eggs and eggnog together in a large bowl or pitcher until smooth.
- Pour: Carefully fill each mini crust with the pumpkin mixture, wiping away any spills around the edges.
- Bake: Bake at 425°F (220°C) for about 15 minutes, until crusts are golden and the filling is set. Cool and serve with whipped cream and a light sprinkle of ground cloves.
How to serve mini pumpkin pies
Present these mini pies on a platter after Thanksgiving or at any autumn gathering. They are delicious chilled and topped with a dollop of whipped cream or Cool Whip.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, layer pies with parchment paper and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes. Make them a day ahead and chill in the refrigerator until serving.
Yes. Double the ingredients and follow the same method.
You can substitute a 14 oz can of evaporated milk if you prefer.
Thaw them overnight in the refrigerator.
More pumpkin recipes
- Pumpkin Chess Pie
- Pumpkin Bear Claws
- Pumpkin Spice Latte Doughnuts