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The only thing better than pumpkin pie are mini pumpkin pies! You don’t need a special pan to make these (they bake in a muffin pan). You only need a few ingredients and can use homemade or store-bought crust. Plus they bake faster than regular pie and are easier to serve!
I don’t know about you, but I have a thing for mini desserts. They’re just so cute and perfect if you plan to serve a variety of desserts for holiday dinners. Everyone gets their own little bite! My Mini Pumpkin Pie Recipe are small, bite sized versions of my easy pumpkin pie recipe – so you know they have to be good.
For this recipe, all you need is a bowl, a whisk and a standard-sized muffin tin. No fancy pans or mixers required – it’s the easiest pumpkin pie recipe ever. You can even make them in MINI muffin pans! Whenever I make this recipe I use a refrigerated crust (to make life easy) but you can also use my all-butter crust recipe!
How to make Mini Pumpkin Pies
- Pumpkin: use canned pumpkin puree, not pumpkin pie filling. Puree is just plain pumpkin while the pie filling has other ingredients like added sugars.
- Sweetened condensed milk: makes this easy – adds sweetness and milk all in one step. It makes the filling really creamy and smooth. Don’t confuse it with evaporated milk, so double check the label when you’re at the store.
- Egg and Salt: typical for pumpkin pie
- Pumpkin Pie Spice: you can use my DIY mix or from the store, or use a combination of spices. Pumpkin pie spice is just a mix of different spices like cinnamon, ginger, nutmeg, and cloves. I love it because you don’t have to measure out a bunch of different spices – they’re already mixed up ready to use.
- You can make these in a regular muffin tin or a mini muffin tin. If you opt for the smaller tin, you just need to cut the dough rounds smaller so they fit (about 2-inch rounds).
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Dorothy’s Expert Tips
- Baking Time: Once question I get a lot about pumpkin pie is how long to cook it. Every oven is different so it’s important to check on them – they may take more or less time than the recommended baking time.
- How to tell if mini pumpkin pies are done: The easiest way to tell if they are done is to gently shake the pie. The filling should not jiggle in the center of each pie. At that point, they’re done baking.
- Serving: Whipped cream is a must for pumpkin pie!
Mini Pumpkin Pies Recipe
Ingredients
- 1 pie crust recipe from scratch or from a package of 2
- 1 cup ( 244g) pumpkin puree
- 5 ounces sweetened condensed milk (about ½ of a 14 ounce can or 180g)
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F.
- Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.
- Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.
- Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.
- Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.
- Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Recipe Notes
- This recipe is easily doubled to use the entire can of sweetened condensed milk and 2 pie crusts
- To use spices: 1/2 tsp cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon each allspice and ginger
Recipe Nutrition
Step-by-Step Photos
- To make mini pies, you will need to cut the pie dough into small rounds. Unroll the dough and then use a 4-inch round cookie cutter to cut out the mini crusts. You can also use a 4-inch glass or jar lid if you don’t have a cookie cutter. You should be able to get eight to nine rounds. If needed, reroll the dough so you can use it up.
- Spray the muffin pan with cooking spray and press one mini dough round into each mold.
- Whisk the pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the filling among the muffin molds.
- Bake the pies for 25 to 35 minutes or until they are baked through and the crust is golden around the edges.
- Cool the mini pumpkin pies in the pan. Once cooled, use a butter knife to loosen them from the molds. This will make it easier to remove them.
FAQs
They’ll be done when the filling only jiggles slightly – no longer rolls when the pan is tapped.
Freeze pumpkin pie in an airtight container for up to 3 months. Cover the top of the pies with paper towels to absorb condensation as they thaw.
What a terrific and simple recipe! I had extra crust after making a batch of mini pot pies. Looked thoroughly and went with your recipe. Thrilled that I did and so is my wife! Scrumptious and a real winner. Thank you for sharing.
That’s great, Jerry! So glad you and your wife enjoyed this recipe.
I was comparing the mini recipe to your full pie recipe. The salt is listed the same amount for both. – 1/2 tsp. Is this also for the mini size or would it be decreased to 1/4 tsp? All the other ingredients seemed to be halved except salt. Anxious to make the minis but wanted the correct info. Thanks for your help. They look adorable and yummy!
You can half the salt, yes. It won’t make too much of a difference.
Aboslutely LOVED this recipe! Simple, easy and tastes fabulous! Using condensed milk gave it a tad bit of sweetness to it. I made 2 sizes…one using standard muffin silicone cups and the other using a mini muffin pan. Both baked at the same time and was delish!
These are super easy and delicious 😋. Family requests me to bring them to every get together ❤️
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