Tired of struggling with serving full-sized pumpkin pies at gatherings? Mini pumpkin pies are the perfect solution that will delight your guests with their cute appearance and incredible flavor in just a few bites. These adorable bite-sized treats deliver all the rich, warm spices and creamy texture of traditional pumpkin pie without the mess of slicing.
Hi, I’m Emma, the heart behind GusRecipes! My journey with mini pumpkin pies began at a Thanksgiving gathering where I noticed guests struggling to find room for dessert after our feast. That’s when I created these perfectly portioned treats that became an instant hit. After refining these recipes over countless family gatherings, I’m thrilled to share my collection of mini pumpkin pies that combine traditional flavors with creative twists.
In this guide, you’ll discover how to select the perfect ingredients, master the art of mini pie crusts, explore exciting flavor variations, and learn pro tips to ensure your mini pumpkin pies turn out picture-perfect every time.
Why These Mini Pumpkin Pies Work
- Uses simple pantry staples and affordable ingredients
- Bakes in just 15-18 minutes for quick holiday desserts
- Perfect for portion control and reducing food waste
- Ideal for holiday buffets, potlucks, and family gatherings
- Freezes beautifully for make-ahead convenience
- Versatile base recipe allows endless flavor variations
Choosing the Right Ingredients for Mini Pumpkin Pies
Best Pumpkin for Mini Pumpkin Pies
For consistent results, canned pumpkin puree (not pumpkin pie filling) works wonderfully in mini pumpkin pies. If you prefer using fresh pumpkin, sugar pumpkins or pie pumpkins yield the best flavor and texture simply roast until tender, puree, and strain to remove excess moisture.
Pie Crust Options for Mini Pumpkin Pies
- Homemade Butter Crust: Creates the flakiest texture and richest flavor
- Store-Bought Pie Dough: Perfect time-saver that still yields delicious results
- Graham Cracker Crusts: Offers a sweet, crunchy alternative to traditional pastry
- Cookie-Based Crusts: Try gingersnap or speculoos cookies for complementary spice flavors
Sweeteners and Spices for Mini Pumpkin Pies
The perfect mini pumpkin pie balances sweetness with warm spices. Brown sugar adds depth while maple syrup brings natural sweetness. For spices, a classic pumpkin spice blend (cinnamon, ginger, nutmeg, cloves, and allspice) creates that signature flavor, but don’t be afraid to adjust ratios to suit your preference.
Ingredients & Prep for Mini Pumpkin Pies
Crust Preparation Essentials
- Rolling dough to 1/8-inch thickness ensures the perfect bite
- Use a 3-inch cookie cutter or drinking glass to cut perfect circles
- Chill cut dough circles for 15 minutes before pressing into tins
- Pre-bake crusts for 5-7 minutes to prevent soggy bottoms
Filling Ingredients for Mini Pumpkin Pies
- 15 oz pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup evaporated milk or heavy cream
Equipment Needed for Mini Pumpkin Pies
- Mini muffin tin (24-cup) or mini tart pans
- Mixing bowls and measuring tools
- Cooling rack
- Piping bag for toppings (optional)
Step-by-Step Mini Pumpkin Pie Instructions
Pre-Cooking Prep for Mini Pumpkin Pies
- Preheat oven to 375°F (190°C)
- Prepare mini muffin tins with non-stick spray
- Roll out pie dough and cut into circles
- Press dough circles into mini muffin cups, creating a small rim
- Chill prepared crusts for 15 minutes before filling
Baking Method for Mini Pumpkin Pies
- Whisk together pumpkin puree, brown sugar, eggs, vanilla, salt, and spices until smooth
- Gradually whisk in evaporated milk or cream until fully incorporated
- Fill each crust with pumpkin filling, about 3/4 full
- Bake for 15-18 minutes until centers are just set but still slightly jiggly
Doneness Check for Mini Pumpkin Pies
Mini pumpkin pies are done when the edges are set but the centers still have a slight jiggle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Avoid overbaking, which can cause the filling to crack.
Cooling Mini Pumpkin Pies
Allow the mini pumpkin pies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents the crusts from becoming soggy and allows the filling to set properly.
Pro Tips for Perfect Mini Pumpkin Pies
Avoiding Common Mini Pie Mistakes
- Prevent soggy crusts: Blind bake with pie weights for 5-7 minutes
- Stop overbaking: Remove pies when centers are still slightly jiggly
- Fix cracks: Top with whipped cream to hide any imperfections
- Ensure easy removal: Use non-stick spray or parchment paper liners
Storage & Serving Mini Pumpkin Pies
- Refrigerate cooled mini pies in airtight containers for up to 3 days
- Freeze fully cooled pies on a baking sheet, then transfer to freezer bags for up to 2 months
- Thaw frozen pies in the refrigerator overnight before serving
- Bring to room temperature for 20-30 minutes for best flavor and texture
Looking for more delicious holiday recipes? Explore my collection of seasonal treats on Pinterest for endless inspiration to make your celebrations extra special!
Flavor Variations for Mini Pumpkin Pies
Decadent Enhancements
- Chocolate-Swirled: Swirl melted chocolate into the filling before baking
- Streusel-Topped: Sprinkle a cinnamon-pecan streusel on top before baking
- Marshmallow-Crowned: Add a mini marshmallow during the last 2 minutes of baking
Dietary Adaptations
- Gluten-Free: Use almond flour crust or gluten-free cookie crumb base
- Dairy-Free: Substitute coconut cream for evaporated milk
- Vegan: Use flax eggs and coconut cream with maple syrup for sweetness
Global Flavor Influences
| Variation | Key Ingredients | Special Notes |
|---|---|---|
| Mexican Spiced | Add cinnamon, cayenne, chocolate | Pairs wonderfully with coffee |
| Coconut Thai | Coconut milk, ginger, lemongrass | Lighter, tropical flavor profile |
| Chai Spiced | Cardamom, star anise, black tea | Rich and aromatic |
| Maple Bourbon | Maple syrup, vanilla, cinnamon | Sophisticated adult version |
| Gingerbread | Molasses, extra ginger, cloves | Perfect for Christmas gatherings |
Serving Suggestions for Mini Pumpkin Pies
Garnishing Mini Pumpkin Pies
- Classic whipped cream dollop with cinnamon dust
- Candied pecan or pepita (pumpkin seed) on top
- Tiny pie crust cutouts (leaves, stars, or hearts)
- Drizzle of caramel or white chocolate
- Sprinkle of turbinado sugar for sparkle and crunch
Perfect Pairings for Mini Pumpkin Pies
- Hot beverages: Spiced apple cider, chai tea, or coffee
- Cold treats: Vanilla ice cream or cinnamon gelato
- Complementary desserts: Arrange on a platter with apple and pecan mini tarts
- Cheese plate: Serve alongside aged cheddar or brie for a savory-sweet experience
FAQs About Mini Pumpkin Pies
Can I make mini pumpkin pies ahead of time?
Yes! You can prepare mini pumpkin pies up to 3 days in advance and store them in the refrigerator. For longer storage, freeze them for up to 2 months.
Why are my mini pumpkin pies sinking in the middle?
Sinking typically occurs when pies are underbaked or cooled too quickly. Ensure proper baking time and allow them to cool gradually at room temperature before refrigerating.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s better to use plain pumpkin puree rather than pre-spiced pumpkin pie filling so you can control the sweetness and spice levels. If using pie filling, reduce or eliminate the added sugar and spices in the recipe.
How do I prevent my mini pie crusts from shrinking?
Chill the dough thoroughly before baking, use pie weights during pre-baking, and don’t stretch the dough when placing it in the tins.
What’s the best way to transport mini pumpkin pies to a gathering?
Place cooled pies in a single layer in a shallow container with a tight-fitting lid. If stacking is necessary, place parchment paper between layers to prevent sticking.
Conclusion
Mini pumpkin pies are the perfect solution for holiday entertaining combining the beloved traditional flavors in adorable, portion-controlled bites that will impress your guests. These versatile treats require minimal effort but deliver maximum impact, whether you’re serving them at Thanksgiving dinner, a holiday potluck, or packaging them as thoughtful homemade gifts.
I hope this collection of mini pumpkin pie recipes inspires you to get creative in your kitchen this season! Don’t forget to tag @GusRecipes when you share your creations on social media—I’d love to see your mini masterpieces!
Print
Mini Pumpkin Pies: 10 Irresistible Bite-Sized Delights
- Total Time: 40 mins
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Adorable and delicious mini pumpkin pies with a buttery crust and perfectly spiced pumpkin filling the perfect bite-sized dessert for the holidays or any fall gathering.
Ingredients
1 package refrigerated pie crusts (2 crusts)
1 cup canned pumpkin purée
1/2 cup brown sugar
1/2 cup evaporated milk
1 large egg
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
Whipped cream for topping (optional)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
2. Roll out pie crusts and use a round cookie cutter (about 3–4 inches wide) to cut circles.
3. Press each circle into the muffin tin cups to form mini crusts.
4. In a bowl, whisk together pumpkin purée, brown sugar, evaporated milk, egg, pumpkin pie spice, cinnamon, and salt until smooth.
5. Spoon the pumpkin mixture evenly into each crust, filling about 3/4 full.
6. Bake for 20–25 minutes, or until the filling is set and crust is golden brown.
7. Let cool completely in the pan before removing.
8. Top with whipped cream just before serving.
Notes
Make ahead by baking and storing in the fridge for up to 3 days.
You can freeze mini pies for up to 1 month — thaw before serving.
Add a pecan on top before baking for a festive touch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mini pumpkin pies, fall dessert, thanksgiving recipe, bite-sized pies