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Mini Pumpkin Pies (VIDEO)

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.

Mini Pumpkin Pies Recipe

5 from 38 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
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.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $10-$12
Keyword: individual pumpkin pies, mini pumpkin pies
Cuisine: American
Course: Dessert
Calories: 242
Servings: 12 people

Ingredients

Mini Pumpkin Pie Ingredients:

Ingredients for Whipped Cream

  • 1 cup heavy whipping cream
  • 3 Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

How to Make Mini Pumpkin Pies

  1. 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.

  2. 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.

  3. 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. 

  4. 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).

  5. 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

  1. 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 Facts
Mini Pumpkin Pies Recipe
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg21%
Sodium 141mg6%
Potassium 171mg5%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 5887IU118%
Vitamin C 2mg2%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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

Read comments/reviewsAdd comment/review

  • MissPhoebes
    December 2, 2021

    I made these for Thanksgiving and they were a huge hit. It makes more than 12. I used boxed pie crusts and by re-rolling the scraps I was able to get 18 mini crusts and still had filling left. Everyone loved these.

    Reply

    • Natashas Kitchen
      December 2, 2021

      Thank you so much for sharing that with me! I’m happy you all enjoyed these pies!

      Reply

  • susan zalomski
    November 26, 2021

    These mini pies were the best!
    I also made your dough recipe, which turned out great! Everyone loved them, and they made a great presentation 🦃🥧

    Reply

    • Natashas Kitchen
      November 26, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Susan!

      Reply

  • Anna
    November 25, 2021

    They came out delicious! So quick and easy to make. Thank you 😊

    Reply

    • Natasha's Kitchen
      November 26, 2021

      Hello Anna, thanks for the review. Great to know that you enjoyed it!

      Reply

  • Elizabeth
    November 25, 2021

    These were AMAZING. I was intending to make a regular large pie, but in the last minute decided to go with this. Did I say AMAZING? Even people who usually would not touch pumpkin pie LOVED these……

    Reply

    • Natasha's Kitchen
      November 26, 2021

      Wonderful to hear! I’m happy to know the recipe was a huge hit. Thank you for the review, we appreciate it.

      Reply

  • Cheryl
    November 25, 2021

    Just took these out of the muffin pan. I used your pie crust recipe. They came right out of the muffin tin. The pie crust browned perfectly, and the filling is perfect….not overly sweet. This recipe is a keeper!

    Reply

    • Natashas Kitchen
      November 25, 2021

      I’m so glad this is a keeper, Cheryl! Thank you so much for sharing that excellent review with me!

      Reply

  • Leah
    November 24, 2021

    me and my mom loved the mini pumpkin pies! Thanks for sharing!

    Reply

    • Natasha's Kitchen
      November 25, 2021

      You’re so welcome, Leah. Great to hear that your mom loved this pie!

      Reply

  • Laura
    November 24, 2021

    We belong to a homeschool coop and had a class where we talk about times in history and do a recipe from that time. I had a class of teen boys and we made this recipe. It was easy enough they totally pulled it off and they loved how they tasted. I’m hoping they will try to make them for their family this Thanksgiving.

    Reply

    • Natashas Kitchen
      November 24, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Laura! I hope they make them for Thanksgiving too. They’re the perfect treat! Happy Thanksgiving!

      Reply

  • andrea
    November 23, 2021

    I want to make tiny 2-bite pies. Could you make these in a mini muffin pan?

    Reply

    • Natashas Kitchen
      November 23, 2021

      Hi Andria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Luke
    November 23, 2021

    I made this recipe yesterday and doubled it. It was amazing and so delicious. Except I had enough filling to make 28 pies. Even after that i still had more filling left. Did I do something wrong? I used a normal sized muffin tin.

    Reply

    • Natasha
      November 23, 2021

      Hi Luke, that is very unusual, did you possibly use the large size can of pumpkin puree?

      Reply

    • Kell
      November 24, 2021

      I also had pie crust dough and filling leftover, so I made more! I decided to just make the recipe again and all in all it was enough for me to make 36 mini pies with a little left over. So doubled the recipe, 36 mini pies, and leftovers. Not sure what happened but it’s plenty of dessert and I’m good with that.

      Reply

      • Natashas Kitchen
        November 24, 2021

        Thank you so much for sharing that with me! I’m happy it worked out!

        Reply

  • Marida
    November 20, 2021

    How can I find your pie crust recipe? I watched your pumpkin pie recipe video and the crust looked yummy and flaky!

    Reply

    • Natashas Kitchen
      November 21, 2021

      Hi Marida, we have it linked in this recipe, but you can also find it HERE.

      Reply

  • Alesia
    November 20, 2021

    I made these last night. I don’t like pumpkin pie so I used my sweet potato recipe instead. They were a big hit. Another great recipe.

    Reply

    • Natashas Kitchen
      November 20, 2021

      I’m so glad to hear these were a hit, Alesia!

      Reply

  • Veronika
    November 9, 2021

    Made them today and they turned out amazing,so easy and yummy,just the perfect serving size when you are ready for a pumpkin pie .I used a non dairy whip cream instead and it was still so very good

    Reply

    • Natasha's Kitchen
      November 9, 2021

      Thanks for sharing that with us, Veronika. Great to hear that you enjoyed it!

      Reply

  • Katty
    November 9, 2021

    these were gone in less than 5 minutes! I have never tried to make a pumpkin pie from scratch and this recipe definitely goes straight to my favorites!

    Reply

    • Natashas Kitchen
      November 9, 2021

      That’s so great! I’m so glad this was a hit!

      Reply

  • Mayra
    November 2, 2021

    I made these for a Halloween party and they were a HUGE hit! Thank you so much for all your recipes!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Great to hear that it was a success, Mayra. Thank you for your good comments and review!

      Reply

  • Valentina
    November 2, 2021

    Made these tonight, and I agree homemade crust is the way to go! Was able to make 18 🙂 tasted good! I switched up the creme and made white chocolate heavy whip 🙂 thanks for the recipe.will be making mini pies from now!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Hi Valentina, I’m so glad you loved the homemade crust!

      Reply

  • lisa
    November 1, 2021

    can these be done with cherry and apple pie filling ? looking to make these along with mini apple and cherry pies on my wedding desert table.

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Lisa, I bet other fillings may work here! I hope you love this recipe!

      Reply

  • annmarie
    October 31, 2021

    what size star tip do you use. thanks for ALL your videos. love them and You!!!

    Reply

    • Natashas Kitchen
      November 1, 2021

      We used the Large Open Star Tip.

      Reply

      • Nicole
        November 18, 2021

        Could you make a graham cracker crust instead of the regular pie crust? We prefer graham cracker crust.

        Reply

        • Natasha's Kitchen
          November 18, 2021

          Hi Nicole, I haven’t tried that yet but I think it’s worth experimenting with. If you try that, please share with us how it goes.

          Reply

  • Linda Seitz
    October 31, 2021

    Would like to say Thank you this is our go to for pumpkin pie the family loves them. Happy holiday to you and your family

    Reply

    • Natashas Kitchen
      November 1, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Sophia Yevtukh
    October 30, 2021

    Question about the homemade pie crust; I was going to double the mini pumpkin pie recipe (to yield 24) so I doubled the homemade pie crust recipe too! However, I was able to roll out one pie crust into 24- 3 1/2 inch circles. Should one crust recipe be enough for 24 mini pumpkin pies? … I have a whole pie crust ready to use; but no big deal! I plan to make another batch of mini pumpkin pies here soon! 🙂

    Reply

    • Natasha
      November 1, 2021

      HI Sophia, one full recipe of pie dough (which is a double-crust) should be enough for 24 mini pumpkin pies. I was able to get 12 from 1 single pie disk (which is half of my pie crust recipe since my pie crust recipe makes 2 disks). If you got 24 out of a single disk of pie dough, it may have been rolled too thinly and that is quite an accomplishment!

      Reply

  • Connie
    October 27, 2021

    Video says you should have just enough for 12 pies, I had left over mix. Is it common to have left over mix?

    Reply

    • Natasha's Kitchen
      October 27, 2021

      Hi Connie, that should be alright. It’s not really going to be exact all the time but it’s normal to have some leftovers.

      Reply

  • Esther
    October 27, 2021

    Need the recipe for your homemade pie crust, I don’t have a food processor

    Reply

  • Dan Howard
    October 27, 2021

    I have tried many of the recipes that you have posted on YouTube. They are great and usually easy to make. Thank you! When I saw this one I had to let you know that these are great especially for kids. They are individually sized and they are really tasty! I also make them with a cream cheese mix and they are heavenly also! They will make your tastebuds do the dance!

    Reply

    • Natashas Kitchen
      October 27, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Marie Roberts
    October 23, 2021

    I would love to make these but canned pureed pumpkin and pumpkin spice are not available in New Zealand stores can you recommend a pumpkin variety I can puree myself and also list the ingredients for pumpkin spice please?

    Reply

    • Natasha
      October 24, 2021

      Hi Marie, you could make homemade pumpkin puree and pumpkin spice (there are quite a few recipes on google for pumpkin spice to give you a good idea), but make sure your pumpkin puree is really well-drained or your filling will be watery.

      Reply

  • Majik
    October 23, 2021

    I like watching your movies you are funny , too cute…I like your recipes…(Merci) Thank you….

    Reply

    • Natashas Kitchen
      October 23, 2021

      I’m so glad you’re enjoying our video recipes! Thank you so much for sharing that with me.

      Reply

  • Yolanda
    October 23, 2021

    Looks delicious…can’t wait to make them! Would you post a recipe for mini pecan pies as well? Then I’d be all set! 😉. Thanks!

    Reply

    • Natasha
      October 24, 2021

      Hi Yolanda, yum that sounds really good. If I come up with something great, I’ll be sure to share it.

      Reply

  • Diane
    October 23, 2021

    these mini pies look great. How long will they keep? Can I make ahead and freeze

    Reply

    • Natasha
      October 23, 2021

      Thank you Diane! Please see the section in the post titled “Make-Ahead”

      Reply

  • Judy Graham
    October 23, 2021

    Can I use the pumpkin cheesecake recipe for the filling? Love the idea of individual servings.

    Reply

    • Natasha
      October 23, 2021

      Hi Judy, I haven’t tried that but it sounds like a delicious idea to make mini pumpkin cheesecakes!

      Reply

  • Joan
    October 23, 2021

    The perfect dessert for Thanksgiving. My grandchildren will LOVE these!!!!

    Thank you.

    Love your site. Your recipes always work.

    Reply

    • Natashas Kitchen
      October 23, 2021

      Thank you for that wonderful compliment, Joan! I’m so glad you’re enjoying my recipes!

      Reply

  • Svetlana
    October 22, 2021

    My family really like pumpkin desserts so I will definitely try making…they look very good….

    Reply

    • Natashas Kitchen
      October 22, 2021

      I hope you all love this recipe, Svetlana!

      Reply

      • Joyce
        October 22, 2021

        Why would you grease the muffin tins? You don’t gerase for pies.

        Reply

        • Natasha
          October 23, 2021

          HI Joyce, just to make it a little easier to release. If you have a good non-stick pan and are using homemade pie dough, it will work ok without greasing. A store-bought crust tends to stick a little more to the muffin tin and would be better to grease if using storebought.

          Reply

  • Betsy
    October 22, 2021

    These were awesome! Perfectly portioned delicious pumpkin pie! No more slicing pie! Now everyone gets their own individual pie! Love it!!

    Reply

    • Natashas Kitchen
      October 22, 2021

      Isn’t that the best!! They’re so cute too! Thank you for your excellent review, Betsy!

      Reply

  • Stephanie
    October 22, 2021

    These little pies are so adorable and more importantly, they are delicious! My kids love having their own little pies:)

    Reply

    • Natasha
      October 22, 2021

      Thank you so much and I agree the kids love these little handheld sizes.

      Reply

  • Erin
    October 22, 2021

    These were delicious and so very cute! I’m going to make them again for Thanksgiving. Thanks!

    Reply

    • Natashas Kitchen
      October 22, 2021

      These are perfect for thanksgiving! I’m so glad you enjoyed these, Erin!

      Reply

  • Ginny
    October 22, 2021

    Hi Natasha – Love your “site” & recipes..
    Have tried many of they & always a “hit” …
    Have mentioned your “Site” &the videos to many young, newly married couples..Love to make recipe along with you on your videos…Always a great help.
    Thanks & keep it up videos..

    Reply

    • Natashas Kitchen
      October 22, 2021

      Thank you for that wonderful feedback, Ginny!

      Reply

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