Mini Pumpkin Pies

Mini Pumpkin Pies put a fun twist on a Thanksgiving classic dessert that will leave an impression with your guests!

These tiny treats are perfect for satisfying your sweet tooth without overindulging.

And this pumpkin recipe is so easy – just taking 15 minutes to prep that’s is really easy to serve for Thanksgiving. This post contains affiliate links.

Don’t miss my other delicious Thanksgiving recipes!

Made with a buttery graham cracker crust and a creamy pumpkin filling, they’re a flavorful and seasonal dessert that everyone is sure to love.

Plus, their small size makes them easy to share and enjoy

Mini Pumpkin Pies

Prep time: 15 minutes
Baking time: 20-22 minutes
Yields: 21 servings 

Be sure to check out the rest of our best pie recipes and tarts, too!

Ingredients: 

• 15-oz. package ready-to-bake pie crusts
• 15-oz. can pumpkin puree (not pumpkin pie filling)
• 12-oz. evaporated milk
• ¾ c. brown sugar
• 2 large eggs
• 1 t. ground cinnamon
• ½ t. ground nutmeg
• ¼ t. ground cloves

Toppings: Whipped cream and ground cinnamon, if desired.

Mini Pumpkin Pies Directions:

1. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
   
2. Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
   
3. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
   
4. Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
   
5. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy! 

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Mini Pumpkin Pies

Yield: 21

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Mini Pumpkin Pies put a fun twist on a Thanksgiving classic dessert that will leave an impression with your guests!

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Ingredients

• 15-oz. package ready-to-bake pie crusts
• 15-oz. can pumpkin puree (not pumpkin pie filling)
• 12-oz. evaporated milk
• ¾ c. brown sugar
• 2 large eggs
• 1 t. ground cinnamon
• ½ t. ground nutmeg
• ¼ t. ground cloves

Instructions

1. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside
2. Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles
3. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells
4. Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
5. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy! 

Notes

For toppings: Use whipped cream and ground cinnamon, if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater
• 
  Mixing Bowls - Stainless Steel, Non Slip, Colorful Silicone Bottom
• 
  Cooling Racks

Nutrition Information:

Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 123mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 3g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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