Name: Mini Pumpkin Pies
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 refrigerated pie crusts; 1 ¼ c pumpkin purée; ½ c plus 2 Tbsp packed brown sugar; 1 ½ tsp vanilla extract; 1 tsp cinnamon; 1 tsp pumpkin pie spice; ½ cup evaporated milk; 1 large egg (lightly beaten, room temperature); ¼ sea salt; 1 cup heavy cream (very cold); 2 Tbsp powdered sugar; 2 Tbsp brown sugar; 1 tsp vanilla extract

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These quick and easy mini pumpkin pies are topped with brown sugar whipped cream and are the perfect handheld dessert this season. Less than 20 minutes to prep, perfect to make ahead of time to get something off the to-do list, and full of warm spices and pumpkin flavor. Option to use pre-made crust or your own–either is great!

Cooling rack with miniature pumpkin pies topped with whipped cream and cinnamon.

Why you’ll love this family favorite recipe!
Ingredient Notes
Recipe Variations
Step-By-Step Instructions
Recipe Tips
Storage
Other Pumpkin Recipes
Mini Pumpkin Pies Recipe
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I wanted so badly to make these mini puff pastry pumpkin pies, but after many fails, we are going the safer route and keeping it classic pie crust for these cute little mini pumpkin pies.

Still yummy, super simple, great for making ahead and easy serve since they are technically finger food. Hope you love these as much as we do!

Try these other favorite holiday and Thanksgiving recipes: Pumpkin Pie Crumble, No Bake Pumpkin Cheesecake Bars, or this Apple Cranberry Crisp!

Why you’ll love this family favorite recipe!

We always have a big spread at the family holiday gathering with lots of hands going toward the desserts. Easy grab and go desserts and handhelds fare well in this sort of serving, but how does one still do pie this way?

MINI PIES, of course!! These adorable miniature pumpkin pies can very easily be swooped up and eaten in one or two bites and you don’t have to hold up the dessert line!

Ok but also, these mini pumpkin pies are:

great as a make-ahead dessert recipe
take only about 20 minutes to prep
freezer friendly
the perfect pot luck Thanksgiving recipe or fall gathering treat

Enjoy these little cuties!

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Rolled up pie crust, pumpkin purée, egg, spices and other ingredients.

Make sure you have plain pumpkin purée and not pumpkin pie filling. The pumpkin pie filling is already spiced and sweetened so if you use that, it could make the pie filling pretty intense.
Make it a bit sweeter: you can add a sprinkle of white sugar into the pie filling to add more sweetness if desired.
I used Pillsbury refrigerated pie crust in this recipe. You will use both pie rounds int the package.

Recipe Variations

add a crumbly topping: mix together about 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, 6 tablespoons of melted butter, cinnamon and a sprinkle of sea salt and mix until crumbly. Sprinkle over top of the pies before baking.
use homemade pie crust
make sweet potato mini pies! Use sweet potato purée instead of the pumpkin
sprinkle the pie crusts with a cinnamon sugar mixture
use your favorite gluten free crust

Step-By-Step Instructions

Pumpkin, evaporated milk, butter and other ingredients in bowl with whisk.

Step 1: Add all of the pumpkin filling ingredients to a medium bowl.

Step 2: Whisk until smooth.

Pie crust rolled on parchment paper with rolling pin and biscuit cutter.

Step 3: Roll a chilled pie crust out on a lightly floured surface into about 1/8 inch thickness. Using about a 3 ½ inch cookie cutter, biscuit cutter, etc. cut out 9 rounds, pulling together the scraps and rolling again as needed. Repeat with both pie crusts.

Muffin tin with pie crust in each muffin cavity.

Step 4: Spray the muffin cavities of 2 muffin tins with oil, or work in batches if you only have one tin. Press the pie rounds into each cavity, molding the dough into cup-like shape.

Muffin tin with mini pumpkin pies before baking.

Step 5: Spoon the pie filling evenly across the 24 pie crusts. I used about 1 ½ – 2 Tablespoons per pie.

Muffin tin with mini pumpkin pies after baking.

Step 6: Bake on the middle rack for about 25-30 minutes or until the crust is golden and the pie filling is set. Remove and cool.

Step 7: Before serving, beat the brown sugar whipped cream ingredients together for several minutes until stiff peaks form.

Miniature pumpkin pies on wire rack, some with whipped cream piping and others without.

Step 8: Pipe or spoon a dollop onto each pie. Enjoy. Chill any leftovers.

Recipe Tips

Roll the pie crust out a touch thinner than you feel comfortable doing. As long as you can pick it up from the surface, you are good to go. If you roll the dough too thick, the pie to crust ratio isn’t ideal and it can be a bit too much crust. The thickness of the crust is what will really vary the amount of pies you get from this recipe.
You can opt for a store-bought whipped cream if desired. For even easier and quicker prep when making this mini pumpkin pie recipe, you can just grab a can of whipped cream instead. Certainly not the same as homemade but still tasty!

Miniature pumpkin pies on parchment with bite taken out of one mini pie.

Storage

Refrigerate these mini pies for about 3-4 days in an airtight container. I like to let them sit out for about 10-15 minutes before serving. They are best stored without the whipped cream–add the whipped cream when serving.

To freeze, make sure they are cooled completely and then place in an airtight container, add parchment paper to separate layers of the pies if needed. Freeze without whipped cream for best results. Thaw in the refrigerator overnight.