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+ servings
Three mini pumpkin pies with whipped cream on top

Mini Pumpkin Pies Recipe

Mini Pumpkin Pies are made in a muffin tin! This easy recipe uses sweetened condensed milk and couldn't be more simple - it's an easy portable pumpkin pie. We love these with whipped cream!
Course Dessert
Cuisine American
Keyword pie, pumpkin
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 pies
Calories 154kcal
Author Dorothy Kern
Cost $5


  • 1 pie crust recipe from scratch or from a package of 2
  • 1 cup pumpkin puree
  • 5 ounces sweetened condensed milk about 1/2 of a 14 ounce can
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice


  • 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.


  • 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


Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4305IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg