Mini Pumpkin Pies are a festive dessert that are perfect for your holiday! Made right in a muffin tin, these are easy to make too!

When it comes to holiday desserts it doesn’t get anymore classic than Pumpkin Pie. And while a traditional pumpkin pie is great, if you are looking for an easier dessert this holiday season look no further than these Mini Pumpkin Pies.

Not only are they easy to make but they cool down much faster than a full size pie so you get to enjoy them even sooner! They also are handheld so they are easy to serve. And if all of this isn’t enough, with the addition of maple syrup, they are an even more delicious version of pumpkin pie too.

Let’s talk about what you need to make them.

Mini Pumpkin Pie Ingredients:

  • NON-STICK SPRAY: Important so that the pies don’t stick to the muffin tin.
  • PIE CRUST: I am a huge fan of using refrigerated pie crust because it just makes things so much easier, especially on busy holidays. If you prefer homemade crust you can use that too.
  • PUMPKIN PUREE: Even though we are making pumpkin pie here, it is important to use pumpkin puree instead of pumpkin pie filling. We’ll season the pie filling.
  • EGGS
  • GRANULATED SUGAR
  • PUMPKIN PIE SPICE: This is going to add all the classic pumpkin pie flavor to these mini pies.
  • EVAPORATED MILK: Adds creaminess and richness to the pie filling.
  • SALT: Seems weird in a dessert but it brings out the flavor!
  • MAPLE SYRUP: This is not usually found in pumpkin pie but adds a subtle yet delicious flavor.
  • WHIPPED CREAM AND CINNAMON: Optional but make a great garnish.

Step by Step Photos and Instructions:

Making mini pumpkin pies is fairly easy, especially by using refrigerated pie crust. Let me walk you through with these step by step photos and instructions.

  • Use a cookie cutter to cut 3.5 inch rounds into pie crust.
  • Place pie rounds into muffin tin. Mold to fit cups.
  • Make filling.
  • Divide filling among cups.
  • Bake 30 – 35 minutes. Allow to cool to room temperature.
  • STEP #1: Spray 2 12-count muffin tins with non stick spray. Use a 3.5 inch cookie cutter (or a wide mouth quart sized jar lid!) to cut circles in the pie dough. You should have 18 – 20 if using two refrigerated pie crust. You will need to re-roll the scraps to get enough rounds of dough.
  • STEP #2: Place the dough rounds into the muffin cups and mold to fit the cups.
  • STEP #3: Make the pie filling by combining pumpkin puree, sugar, evaporated milk, pumpkin pie spice, eggs, salt and maple syrup in a large bowl. Whisk until smooth.
  • STEP #4: Divide the filling evenly among the cups. About 1/4 filling per cup. You may have leftover filling.
  • STEP #5: Bake at 350 degrees for 30 – 35 minutes or until crusts are golden and a toothpick inserted into the pies come out clean.
  • STEP #6: Let pies cool 10 minutes in pan. Use a knife to carefully loosen the pies to remove from the muffin tin. Place on a cooling rack and cool to room temperature. Top with whipped cream and cinnamon if desired. Serve.

Storage and Leftovers:

Store any uneaten leftovers in the refrigerator and use within 3 – 4 days.

These can be made ahead of time and kept in the refrigerator. Don’t garnish them with whipped cream and cinnamon until just before serving or the whipped cream will fall.

Recipe FAQ:

Does pumpkin pie need to be refrigerated?

For food safety, homemade pumpkin pie should be refrigerated since it doesn’t have the same preservatives as store-bought pie.

Why not use pumpkin pie filling?

Pumpkin pie filling will have additional ingredients like spices, sugar and thickeners.

If you loved these Mini Pumpkin Pies you’ll love these other pumpkin desserts:

This Pumpkin Cake with Chocolate Ganache constantly gets great reviews and is a family favorite!

If you love cheesecake and pumpkin, you’ll love these Pumpkin Cheesecake Bars.

Need more holiday desserts? Try these:

Cranberry Apple Crumble Pie combines two fall flavors in one.

Cherry Cheesecake is one of my must makes each holiday season.

Mini Pumpkin Pies
15m
Prep
30m
Cook
45m
Total

Servings

18

Ingredients

  • 2 refrigerated pie crusts
  • 15 ounces pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 12 ounces evaporated milk
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1/4 tsp salt
  • whipped cream
  • ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Unroll pie crusts. Use a 3.5 inch (or the lid of a wide mouth quart sized jar) to cut rounds into pie crusts. You will need to reroll the scraps to make enough rounds. You should get 18 - 20 rounds.

  2. Spray 2 12-count muffin tins with non-stick spray. Place rounds into muffin tin cups and mold to fit cups pressing to the bottom and up the sides.

  3. Combine pumpkin puree, pumpkin pie spice, evaporated milk, sugar, eggs, maple syrup and salt together in a large bowl. Whisk to combine.

  4. Divide the mixture evenly between the cups (about 1/4 cup each) . Depending on how many rounds you get from your pie crusts, you might have leftover pie filling.

  5. Bake 30 - 35 minutes or until toothpick inserted into pies comes out clean. Allow to cool 10 minutes in pan. Use a knife to loosen the edges then remove and cool completly on a cooling rack.

  6. Top whipped cream and cinnamon if desired.

Nutrition Facts
Amount per serving
Calories
165
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 138mg 6%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 3g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

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