Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream. They are perfect for Thanksgiving and almost too cute to eat (ALMOST). 

We love all things pumpkin in Fall, from Pumpkin Bread to Pumpkin Cheesecake. If you are a fan of Pumpkin Recipes, these Mini Pumpkin Pies are a must-try. They are the ultimate Fall treat.

Mini pumpkin pie topped with whipped cream

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Mini Pumpkin Pie Video Tutorial

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Individual Pumpkin Pie Recipe

Mini Pumpkin Pies are everything you love about Classic Pumpkin Pie, but they are easier to make. There’s no need to pre-bake the crust, plus the baking and cooling time is quicker so you can be on your way to satisfying your craving for pumpkin pie sooner.

Individual pumpkin pies on wire rack

Tools to make baking easier

I get so many questions about the tools I use in my kitchen and here’s a rundown of the items that will make this recipe easier and quicker to make.

cutting out rounds from pie dough

Ingredients for Mini Pumpkin Pies

  • Pie dough – 1 homemade pie dough disk or 2 store-bought pie disks (the rolled-up refrigerated kind). In my testing, the homemade pie dough was significantly more enjoyable.
  • Pumpkin puree – Libby’s brand canned pumpkin puree is best
  • Egg – you’ll need 1 large egg plus one large yolk. Helps the pie filling to set properly.
  • Sugar – we combine packed light brown sugar and granulated sugar to sweeten the pie without making the filling too dark.
  • Pumpkin pie spice – using a store-bought spice is a big time saver without having to make your own pumpkin spice.
  • Cinnamon – really brings out the pumpkin flavor
  • Salt – it’s just a little. bit of salt but it balances the sweetness of the pie.
  • Vanilla extract – we love using our homemade extract which has just 2 ingredients, but storebought works great.
  • Evaporated milk – we use whole evaporated milk (not skim or low fat).
Ingredients for mini pumpkin pies

How to Make Mini Pumpkin Pies

  1. Roll pie dough to 1/8” thick on a floured surface. Cut 12 (3 1/2” diameter) circles. Re-roll scraps of homemade pie dough if needed to get 12.
  2. Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding it to the sides of the muffin cups.
  3. Make the filling – In a large bowl, whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt and vanilla. Gradually whisk in evaporated milk.
  4. Bake at 350˚F for 30-40 minutes or until tops of crusts are golden brown. Homemade crust take longer while storebought crust bakes faster.
  5. Cool in pan 10 minutes then transfer to a wire rack and cool to room temperature before topping with whipped cream.
Step by step how to make mini pumpkin pies in cupcake tin

The Best Pumpkin Puree

We highly recommend using Libby’s brand pure pumpkin puree for making pumpkin pie.

Why? Libby’s is thick and concentrated in texture, color, and flavor, which results in a thicker pumpkin pie filling that will set properly. I have tested different brands which resulted in a watery filling that takes forever to bake and creates a soggier crust. Save yourself some trouble and try Libby’s before experimenting with anything else.

mini pumpkin pie cut in half to show filling

Make-Ahead

  • To Refrigerate – allow mini pies to cool completely on your counter, transfer to an airtight container and refrigerate up to 5 days. Garnish with whipped cream and cinnamon just before serving.
  • Freezing: once cooled to room temperature, place in a freeze zip lock bag or freezer container, remove excess air and freeze up to 2 months. Thaw in the refrigerator overnight.
mini pumpkin pie recipe cooled on wire rack ready to refrigerate

How to Serve

Serve Mini Pumpkin Pies chilled or at room temperature. Just before serving, top with a big puff of sweetened whipped cream and a sprinkle of cinnamon.

Homemade whipped cream tastes best (see recipe below). I use a Piping Bag fitted with a Large Open Star Tip, but you can also dollop the whipped cream over the top with a spoon. Store-bought whipped cream also works if you are short on time.

Homemade Mini pumpkin pies

More Fall Baking Recipes to try

If you love the cozy flavors of Fall, then you won’t want to miss these Fall baking projects. P.S. If you’re looking for some savory baking, you’ll love our Chicken Pot Pie.

Natasha's Kitchen Cookbook

Mini Pumpkin Pies Recipe

5 from 65 votes
Author: NatashasKitchen.com
mini pumpkin pie with whipped cream and cinnamon
Mini Pumpkin Pies are easier than pie and they are the ultimate Fall treat. You’ll love the buttery crust and creamy pumpkin center topped with whipped cream. These Individual Pumpkin Pies are everything you love about Classic Pumpkin Pie, but they are easier to make.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Ingredients 

Servings: 12 people

Mini Pumpkin Pie Ingredients:

Ingredients for Whipped Cream

Instructions

How to Make Mini Pumpkin Pies

  • Unroll pie crusts or roll homemade pie dough into 1/8” thick on a floured surface. Cut 3 1/2” circles using a cookie cutter or the lid from a wide-mouth quart-sized jar will work great. Should get 12 disks total. If using homemade pie dough, you will need to re-roll scraps to get 12 rounds of dough.
  • Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding the dough to the sides of the muffin cups.
  • In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up. 
  • Bake at 350˚F for 30-40 minutes or until the tops of crusts are golden brown (Homemade crust takes longer to bake and is closer to 40 minutes, while store-bought bakes in about 30 minutes).
  • Cool in pan 10 minutes then run a knife or cake release tool around the edges to help release and transfer to a wire rack and cool to room temperature. Once cool, pipe with whipped cream and dusted with cinnamon.

How to Make Whipped Cream

  • Beat heavy cream for 1 minute until soft peaks form then add 3 Tbsp granulated sugar and 1/2 tsp vanilla extract and beat for 2 minutes or until it's pipeable is no longer runny. Do not overbeat. 

Nutrition Per Serving

242kcal Calories28g Carbs3g Protein13g Fat7g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1g Trans Fat62mg Cholesterol141mg Sodium171mg Potassium1g Fiber19g Sugar5887IU Vitamin A2mg Vitamin C80mg Calcium1mg Iron
Nutrition Facts
Mini Pumpkin Pies Recipe
Amount per Serving
Calories
242
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
62
mg
21
%
Sodium
 
141
mg
6
%
Potassium
 
171
mg
5
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
3
g
6
%
Vitamin A
 
5887
IU
118
%
Vitamin C
 
2
mg
2
%
Calcium
 
80
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: individual pumpkin pies, mini pumpkin pies
Skill Level: Easy
Cost to Make: $$
Calories: 242

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Terra
    November 21, 2023

    I tried this recipe yesterday to see if I should bring to Thanksgiving this year, and they are SO good. These mini pies are delicious, not too sweet, and beautiful (and just the right size! ) Definitely will make again, this time I’ll double the recipe. Thank you!

    Reply

    • NatashasKitchen.com
      November 21, 2023

      Hi Terra! I’m so glad you loved it. Thank you for trying the recipe. Happy Thanksgiving to you and your family!

      Reply

  • Abby
    November 17, 2023

    Hello Natasha! Does this recipe makes 12 or 24 mini pumpkin pies total? Thank you!

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Hi Abby. Using a standard cupcake/muffin tin, this makes 12 mini pies.

      Reply

  • Bella
    October 13, 2023

    Hello, am I able to make these in advance and freeze then in a freezer bag? If so, would it need to be sealed with no air or with air??the bag need air or without Hopefully this makes sense.

    Thanks so much!

    Reply

    • NatashasKitchen.com
      October 13, 2023

      Hi Bella! Yes- they can be frozen. See my note above for instructions.

      Reply

  • Rose
    September 18, 2023

    I love your recipes, however I was looking for a recipe that doesn’t use evaporated milk. Do you think I could sub the canned milk for heavy cream? Not a fan of canned milk.

    Reply

    • Natashas Kitchen
      September 18, 2023

      Hi Rose, I wish I could be more helpful with this, but I haven’t not tried that substitute to advise on the outcome. If you experiment, let me know how you liked the recipe.

      Reply

      • Rose
        September 18, 2023

        I made them tonight, mini pies and a whole pie with heavy cream. I have 10 taste testers that will try them tomorrow. I’ll let you know what the feedback was. ( I don’t eat desserts hence my taste testers)

        Reply

  • Carol
    December 20, 2022

    I used this recipe for Thanksgiving and it was absolutely perfect!!

    Reply

    • NatashasKitchen.com
      December 20, 2022

      I’m so glad to hear that, Carol! 🙂

      Reply

  • Diane Stevens
    November 24, 2022

    Made these mini pumpkin pies for the first time for our Thanksgiving dinner today. Just barely tried one as I was too full from dinner. Oh my gosh it was so flavorful and delicious! I will definitely make these again and not just at Thanksgiving. Very quick and easy to make. Love this recipe! Highly recommend it!

    Reply

    • NatashasKitchen.com
      November 24, 2022

      Hi Diane! I”m so glad you loved this recipe. Thank you for the wonderful review.

      Reply

  • Patsy Goldsmith
    November 24, 2022

    I will never make a big pumpkin pie again. These mini pies are the best. So easy and so DELICIOUS! You made my day!

    Reply

    • NatashasKitchen.com
      November 24, 2022

      Hi Patsy! So glad you loved this recipe. Thank you!

      Reply

  • Maggie
    November 23, 2022

    Can these be made ahead of time and if so, how would you store them?

    Reply

    • Natashas Kitchen
      November 23, 2022

      Hi Maggie, Please see the section in the post titled “Make-Ahead”.

      Reply

  • Carolyn
    November 22, 2022

    I tested your pumpkin pie recipe using sweet potatoes & made mini pies. l got 24 gems & they lasted one day. I’m making more for Thanksgiving. Great recipe. Happy Thanksgiving to you & yours 🦃

    Reply

    • NatashasKitchen.com
      November 22, 2022

      That’s wonderful, Carolyn! Thank you for sharing. Happy Thanksgiving!

      Reply

  • Judith DeWall
    November 22, 2022

    You’re the best.
    Love this fun and easy short cut mini pumpkin pies 😊.
    Have a blessed an safe holiday season to you and your family ❤️

    Reply

    • Natashas Kitchen
      November 22, 2022

      Thank you, Judith! Happy Thanksgiving and blessings to you!

      Reply

  • Eva Candelario
    November 22, 2022

    Hi Natasha and Happy Holidays to you and your family.
    Rookie question
    (from a non-baker):
    Can the whip cream be added in advance for traveling to the inlaws or will the w/c fall apart? If so, how or what type of w/c can I apply it so it keeps?

    Reply

    • Natasha
      November 22, 2022

      Hi Eva, I would add it before serving. If it were me, I would pack the carton of heavy whipping cream and ingredients for the cream and an electric hand mixer if your inlaws don’t have a mixer, then make it after arriving and refrigerate.

      Reply

  • Sanita
    November 21, 2022

    Hello! Would it be fine to use Morton’s Iodized Salt instead of sea salt? Would the amount required in this recipe stay the same?

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Hi Sanita, iodized salt requires less salt from what I know so just be careful in adding that.

      Reply

  • Jay
    November 20, 2022

    I made these with my 2 year old and they came out so good! Can this pumpkin filling be used to make a regular sized pie? Any suggestion on bake time for a full pie?

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Hi Jay, I’m sure that will work but I have to personally test it out to give you some recommendations. If you try that out, we’d love to hear how it goes for you.

      Reply

  • Jay
    November 20, 2022

    I made these with my 2 year old and they came out so good! Can this pumpkin filling be used to make a regular sized pie? Any suggestion on bake time for a full pie?

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Hi Jay, here’s my recipe for Pumpkin Pie, the regular one.

      Reply

  • Carol
    November 18, 2022

    Hi Natasha, love this idea. Could I use the same idea for cherry and blueberry little pies?

    Reply

    • NatashasKitchen.com
      November 18, 2022

      Hi Carol! I have a recipe for blueberry pie and cherry pie. But I have not tested it in mini version to provide specific instructions.

      Reply

  • Karlie
    November 15, 2022

    Hi Natasha,
    This recipe looks exciting; I can’t wait to try it! Do you think it would be fine to use homemade pumpkin puree from big pumpkins?

    Reply

    • NatashasKitchen.com
      November 15, 2022

      Hi Karlie! Yes, but make sure your pumpkin puree is really well-drained or your filling will be watery.

      Reply

      • Karlie
        November 15, 2022

        Thank you so much! Do you recommend adding anything to the puree itself to make it more like Libby’s, or should I leave it as it is?

        Reply

        • NatashasKitchen.com
          November 15, 2022

          This is how I process my homemade pumpkin puree. You will need to add the spices and sugar of course.

          Reply

          • Karlie
            November 16, 2022

            Thanks again! Sorry to keep bugging you, but another thing; will the final outcome change drastically if I use dark brown sugar instead of light brown? 😅

          • Natasha
            November 16, 2022

            Hi Karlie, I haven’t tested that but it should work fine. The color will be slightly darker but that is ok.

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