Easy Mini Pumpkin Pies Recipe

I make these tiny pumpkin pies when I want autumn in bite-sized form without the drama of a full pie pan. They’re flaky, spiced, and ridiculous to eat two (or three) at a time, and they come together fast enough that I can actually serve them warmed up straight from the oven. If you like cozy, not-too-sweet fall desserts that look fancy but are dumb-easy, this is your jam.

My husband announced these were “the pie of his people” after the first batch — dramatic, but accurate. The kids call them pumpkin tarts and fight over the crust edges. Once, I tried to be clever and double the filling without changing anything else; it was a gooey, almost-lava situation. We still ate them with spoons. Now they’re a Saturday-afternoon staple: quick to make, great for drop-ins, and they vanish so fast I consider it a compliment.

Kitchen Talk

I always underbake the crust by a minute or two and let the pies carryover-cook in the tin — feels a little witchy but it keeps the centers silky. Also, I once grabbed pumpkin pie spice by mistake and used three times the amount; the kids spat it out, the husband loved it, and now I eyeball spices like a gambler. If you wanna skip rolling dough, use store-bought tart shells and call it a life-saver — no shame.

Shopping Tips

– Baking Basics: Grab all-purpose flour and brown sugar with your usual brands; a decent brown sugar makes a noticeable difference in that caramel-y pumpkin flavor.
– Canned Goods: Use 100% pure pumpkin puree, not pumpkin pie filling (the latter already has sugar and spices). Libby’s is a safe bet.
– Dairy: Heavy cream makes the filling lush, but whole milk works fine if you’re trimming calories; avoid ultra-low-fat milks for texture.
– Eggs: Use large eggs at room temperature so the custard sets evenly and mixes smoothly.
– Spices: Freshly ground cinnamon and nutmeg are small splurges that punch up the flavor — if your spice jars are ancient, toss them and buy new.
– Fats & Oils: If making crust from scratch, cold unsalted butter gives the flakiest crust; you can use shortening if you want extra lift but the flavor changes.

Prep Ahead Ideas

– Make the crust dough a day ahead, wrap tight, and chill — it actually relaxes and becomes easier to roll.
– Mix the pumpkin filling and store it in an airtight container in the fridge for up to 24 hours; give it a quick whisk before filling shells.
– Blind-bake shells a few hours before serving and keep them covered on the counter; fill and reheat just before guests arrive.

✔Time-Saving Tricks

– Use store-bought pie dough or mini tart shells when you’re short on time — they crisp up in under 10 minutes.
– Microwave the pumpkin puree briefly to take the chill off, so the filling mixes faster with the eggs and dairy.
– Make these on a sheet pan so you can transport many at once; a hot oven is better than trying to reheat one pie alone.

✔Common Mistakes

– Overbaking the filling so it becomes dry and crumbly — pull them when the centers still jiggle a bit.
– Wet, soggy bottoms from under-baked shells — blind bake the crust a few minutes or use a hot baking sheet.
– Too much spice makes the pumpkin taste medicinal; start conservative and add more next time. I once dumped an extra spoon of cloves and learned humility.

What to Serve It With

– Whipped cream or a scoop of vanilla ice cream for classic cozy vibes.
– A drizzle of warm caramel or a sprinkle of toasted pecans for crunch.
– Strong coffee or a chicory latte to cut the sweetness.
– A simple arugula salad tossed with lemon and olive oil if you need something green to balance the meal.

✔Tips & Mistakes

– Let pies cool at least 20 minutes so the custard sets and slices don’t collapse.
– If the crust shrinks, next time chill it longer before baking and avoid overstretching the dough.
– Too-sweet? Reduce sugar in the filling by 1–2 tablespoons without wrecking texture.
– Fillings that crack = overbaked. A tiny jiggle at center is perfect.

✔Storage Tips

Store leftovers loosely covered in the fridge for up to 4 days. They’re fine cold for breakfast (no judgment — I’ve done it), and they reheat gently in a 300°F oven for 8–10 minutes to regain some flake. You can freeze baked minis individually wrapped for up to 2 months; thaw overnight in the fridge and rewarm.

✔Variations and Substitutions

Try swapping half the canned pumpkin for sweet potato puree for a deeper, naturally sweet filling. If you’re out of eggs, a silken tofu/arrowroot blend can work as a binder, but texture will be slightly different — still tasty. Replace brown sugar with maple syrup (reduce liquid elsewhere by a tablespoon) for a woodsy flavor.

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Frequently Asked Questions

Easy Mini Pumpkin Pies Recipe

This easy mini pumpkin pie recipe is perfect for fall gatherings!

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups Pumpkin puree Use canned or fresh puree
• ▢ 0.75 cups Brown sugar Packed brown sugar
• ▢ 1 teaspoon Ground cinnamon
• ▢ 0.5 teaspoon Ground ginger
• ▢ 0.5 teaspoon Nutmeg
• ▢ 0.25 teaspoon Salt
• ▢ 2 large Eggs
• ▢ 1 cup Heavy cream
• ▢ 1 package Mini pie crusts Store bought

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt.
• Add the eggs and heavy cream to the mixture and whisk until smooth.
• Pour the filling into the mini pie crusts.
• Bake for 25-30 minutes or until the filling is set.
• Let cool before serving.

Notes

These mini pies are a hit at parties and can be made ahead of time!