Mini Pumpkin Pies
Transform classic pumpkin pie into small cupcake-sized portions with these adorable mini pumpkin pies. Easy to make and perfect for meal prepping or freezing!
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Table of Contents
- About Mini Pumpkin Pies
- What’s in mini pumpkin pies?
- Pumpkin puree vs pumpkin pie filling
- Can you still use pumpkin pie filling?
- Can you make these in advance?
- How long are pumpkin pies good for?
- Can you freeze these mini pies?
- What temperature should pumpkin pie be served at?
- How do you warm up pumpkin pie in the oven?
- Notes & tips for mini pumpkin pies
- More delicious pumpkin recipes
- How to make mini pumpkin pies
- Recipe Details
About Mini Pumpkin Pies
Turn traditional pumpkin pie into a fun, individual-sized portion dessert with these quick and easy mini pumpkin pies.
What’s in mini pumpkin pies?
In order to make your own mini pumpkin pies this holiday season, you’ll need the following ingredients:
- Refrigerated pie crusts – To keep things easy, this recipe uses two sheets of store-bought premade pie crusts, such as Pillsbury refrigerated pie crusts. No matter which brand you use, the pie crusts should come in a package and not already attached to a pan. You can also substitute this for homemade pie crusts, if you’d like.
- Pumpkin puree and pumpkin pie spice – The stars of the show! Creates the base of the fillings for these mini pies.
- Sweetened condensed milk – Adds sweetness and creaminess.
- Eggs and salt – Classic baking ingredients for creating texture and enhancing flavor.
- Cool Whip – A totally optional but totally classic topping for pumpkin pie.
Pumpkin puree vs pumpkin pie filling
When it comes to holiday treats, you’re going to be faced with two types of canned pumpkin in the baking aisle:
Pumpkin puree and pumpkin pie filling.
And while these types might seem interchangeable, there is a slight (yet significant) difference.
With pumpkin puree, the only contents are cooked and mashed pumpkin (or a variety of winter gourds), with no added flavors or spices. Pumpkin pie filling is made with cooked and mashed pumpkin, too, but it also has flavor added, typically with pumpkin pie spice.
The key difference here is convenience. If you don’t have (or don’t want to buy) pumpkin pie spice, using pumpkin pie filling can save you some time and effort; you simply add it to the recipe and skip measuring the spices. However, it does limit your ability to control the taste, and if you’re using the pumpkin pie filling with other flavors, there’s no way to guarantee how they’ll interact.
This is why you’ll see many homemade recipes use pumpkin puree (which, again, is just the gourds, no added flavor) and season and spice the recipe by hand as needed. It is a tad more work but it also gives you more control over the flavor of your fall treats.
Can you still use pumpkin pie filling?
If pumpkin pie filling is what you have to work with, then yes, you can use it in this recipe. Just be sure to omit the pumpkin pie spice when mixing the ingredients.
Can you make these in advance?
Certainly! Pumpkin pie is great for making in advance.
Once prepared and cooled, these pies can be stored in a sealed container in the refrigerator until ready to eat. To ensure the best presentation, I would recommend making them up to 24 hours in advance.
How long are pumpkin pies good for?
Once prepared and cooled, mini pumpkin pies can be stored in a sealed container in the refrigerator for up to three days.
Can you freeze these mini pies?
Yes, you totally can!
Once prepared and cooled, these pies can be stored in a sealed container or freezer bag for up to three months.
What temperature should pumpkin pie be served at?
In most cases, pumpkin pie is commonly served at or around room temperature. However, you can also serve it stilled – such as after chilling in the refrigerator for at least one hour – or these mini pies can be warmed up in the microwave (preferred) or oven. Ultimately, there’s no right or wrong way to enjoy pumpkin pie, so use whatever temperature you’ll enjoy the most.
How do you warm up pumpkin pie in the oven?
To heat these pies in the oven, follow these instructions:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper. Arrange pumpkin pies on top, then cover them with aluminum foil to prevent the tops from burning.
- Bake for 5-15 minutes or until heated through.
Notes & tips for mini pumpkin pies
- If you have any leftover pie crust, you can cut out decorative patterns (like leaves, pumpkins, partial lattice, etc) and place them on top of the pumpkin pie filling before baking.
- Instead of Cool Whip, you can top these pies with ice cream, caramel sauce, homemade whipped cream, marshmallow fluff, or even with buttercream frosting designs.
More delicious pumpkin recipes
How to make mini pumpkin pies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Start by rolling out the refrigerated dough, then using a round shape that’s about 3 1/3 inches wide (such as a bowl, jar, or a large canning ring) cut out about 14-16 circles.
Step 2 – Spray two muffin tins with cooking spray, then press the cut-out pie dough into each cavity, lining up the edges so that the dough lines up with the rims in the tin. Once all the dough has been placed, set the muffin tins aside for now.
Step 3 – Using a stand mixer (or hand mixer + large bowl), whip together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
Step 4 – Spoon the pumpkin pie mixture on top of the prepared pie dough, filling each cavity up almost all the way.
Step 5 – Bake!
Step 6 – Allow pies to cool to room temperature on a wire cooling rack. If desired, garnish each pie with a dollop of Cool Whip and more pumpkin pie spice (both optional).
Step 7 – Serve and enjoy!
Mini Pumpkin Pies
- 2 sheets refrigerated pie crust
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice, plus more for garnish (optional)
- 1/2 teaspoon salt
- 1/2 cup Cool Whip, optional
- Heat oven to 400 degrees F. Spray 2 muffin tins with cooking spray, then set aside.
- Unroll refrigerated picrustst. Use a 3 1/2 inch wide jar, bowl, or canning ring and press down on pie crust, cutting out circles. Repeat this step until you have 14-16 circles, making sure cut them close together so as to not waste any space.2 sheets refrigerated pie crust
- Press pie crusts into prepared muffin tins, ensuring that edges of dough match up with tops of each cavity. Set muffin tins aside for now.
- Using a stand mixer (or hand mixer + large bowl), whip together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt on medium speed until smooth, about 2-3 minutes.15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 large eggs, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt
- Pour pumpkin mixture on top of pie crusts in muffin tin, filling them almost full.
- Bake mini pumpkin pies for 10 minutes. Reduce oven temperature to 325 degrees F, then cook for an additional 10 minutes. Pies are done when a tester toothpick inserted in center comes out clean with no crumbs.
- Allow pies to cool for 5-10 minutes in muffin tin, then transfer to a wire cooling rack to cool completely, about 30 minutes. NOTE: Pies can be served warm or chilled instead, if desired.
- When ready to eat, add a dollop of Cool Whip and a sprinke of pumpkin pie spice on top of each pie (both optional).1/2 cup Cool Whip
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.