Last updated: November 5, 2026
These mini pumpkin pies bake in a standard muffin tin, so you get a flaky crust and a silky spiced filling in every single-serving bite. Read on for the full walkthrough, or scroll to the recipe card below if you only need the quantities.
What You Need to Make Mini Pumpkin Pies
Mini pumpkin pies need just two refrigerated pie crusts, one cup of pumpkin puree, and a handful of pantry staples. Everything for the filling mixes in a single bowl, and the whole list takes about five minutes to gather.
The Crust
Use two refrigerated 9-inch pie crusts, which is one 14.1-ounce box of Pillsbury or a similar brand. Cold dough cuts cleanly and presses into the tin without tearing, so keep it in the refrigerator until you are ready to roll.
A homemade double-crust batch of pie dough works just as well if you prefer to make your own. Either way, you also need a 4-inch round cutter, a standard 12-cup muffin tin with 2 3/4-inch cups, and a little all-purpose flour for dusting the counter.
The Pumpkin Filling
The filling uses 1 cup of 100% pure pumpkin puree, 3/4 cup of evaporated milk, 1 large egg, and 1 large egg yolk. Libby’s pumpkin puree and Carnation evaporated milk are easy to find, and 3/4 cup is exactly half of a 12-ounce can of evaporated milk.
Check the pumpkin label before you buy, because canned pumpkin pie filling already contains sugar and spices and will throw the recipe off. Regular milk is not a good swap for evaporated milk, since the extra water keeps the custard from setting as creamy.
Sugar, Spices, and Vanilla
Sweeten the filling with 6 tablespoons of granulated sugar, then add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of ground cloves, and 1/4 teaspoon of salt. One teaspoon of vanilla extract softens the earthy edge of the pumpkin and rounds out the flavor.
If you keep pumpkin pie spice on hand, about 2 teaspoons of it can replace the cinnamon, ginger, nutmeg, and cloves. You also need nonstick cooking spray to grease the tin.
How to Make Mini Pumpkin Pies Step by Step
Mini pumpkin pies take about 25 minutes of hands-on work and roughly 25 minutes in the oven. The rest of the time is a hands-off cool down, which is what lets the filling set.
Heat the Oven and Grease the Tin
Place a rack in the middle of the oven and heat it to 375°F. Grease all 12 cups of the muffin tin well with nonstick cooking spray, since the filling can stick to bare metal.
Cut and Press the Crusts
Unroll the crusts one at a time on a lightly floured counter and cut as many 4-inch circles as you can from each. Gather the scraps, gently reroll them once, and keep cutting until you have 12 circles in total.
Press one circle into each muffin cup so it sits flat on the bottom and the edge ruffles up the sides. Slide the tin into the refrigerator while you make the filling, because cold dough holds its shape better in the oven.
Mix the Filling
Whisk the egg, egg yolk, and sugar in a large bowl until smooth, then whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Add the evaporated milk and vanilla and whisk until the filling is uniform with no streaks.
Whisk gently instead of beating hard. Too much air makes the filling puff in the oven and sink as it cools.
Fill and Bake
Pour or spoon about 3 tablespoons of filling into each crust-lined cup, which fills it about three-quarters full. Bake for 22 to 26 minutes, until the crust edges are golden and the filling is set around the edges with a slight jiggle in the center.
The safe doneness mark is an internal temperature of 160°F, which is the USDA Food Safety and Inspection Service guideline for egg dishes. Slide an instant-read thermometer into the center of one pie to check.
Cool and Chill
Cool the pies in the tin for 10 minutes, then run a thin knife around each one and lift it onto a wire rack. Let them cool for 20 more minutes, then cover and refrigerate for at least 2 hours.
Chilling is what firms the custard, so the filling turns silky and holds its shape when you bite in. Top with whipped cream just before serving if you like.
Tips for Perfect Mini Pumpkin Pies
The best mini pumpkin pies have a smooth, crack-free filling and a crust that stays crisp at the edges. A few small habits make the difference every time.
Keep the Filling Smooth and Crack-Free
Pull the pies from the oven when the centers still jiggle slightly, because they keep setting as they cool. An overbaked custard cracks and turns grainy, so check at 22 minutes instead of waiting for the full 26.
Pour the filling from a jug or scoop it gently so it settles without bubbles. If you spot a few bubbles on top, tap the tin lightly on the counter before it goes into the oven.
Prevent Soggy or Shrunken Crusts
Chilling the lined tin while you mix the filling helps the dough hold its shape and keeps the crust from slumping down the sides. Baking on a middle rack gives the bottoms steady heat, so the crust crisps instead of staying pale and soft.
Easy Variations and Substitutions
Swap the granulated sugar for 6 tablespoons of packed light brown sugar for a deeper, molasses-like flavor. For a filling without evaporated milk, use 3/4 cup of full-fat canned coconut milk instead, though the set will be slightly softer.
Chopped pecans, a drizzle of caramel sauce, or a pinch of cinnamon on top all dress these pies up. The recipe card keeps toppings simple with whipped cream only, so treat the others as optional extras.
How to Serve Mini Pumpkin Pies
Serve mini pumpkin pies chilled or after they sit at room temperature for a few minutes, with a spoonful of whipped cream on top. Each pie is a single serving, so guests can pick one up without anyone having to cut a slice.
For Thanksgiving and Holiday Tables
Mini pies solve the slicing problem at big gatherings, since everyone gets a whole pie and the same ratio of crust to filling in every bite. Arrange them on a platter lined with a linen napkin, and tuck a few cinnamon sticks and a small sugar pumpkin among them for a fall look.
For Potlucks, Bake Sales, and Fall Parties
These pies travel well when they are chilled, so pack them in a lidded container with a layer of parchment paper between the rows. Add the whipped cream at the last minute so it stays fluffy.
How to Store and Make Ahead Mini Pumpkin Pies
Store mini pumpkin pies covered in the refrigerator for 3 to 4 days, per USDA Food Safety and Inspection Service guidance for pumpkin pie. Do not leave them at room temperature for more than 2 hours, because an egg and milk custard needs to stay cold.
Make-Ahead Plan
Bake the pies the day before and keep them covered in the refrigerator, which lets the flavor settle and frees up oven space on the day of your event. Add whipped cream just before serving.
Freezing
Freezing the baked pies is not recommended, because the custard turns watery and the crust softens after thawing. Refrigerating them is the better option for keeping the texture silky.
The Story Behind Pumpkin Pie
Pumpkin has been baked into sweet dishes in North America for centuries, and early American cookbooks, including Amelia Simmons’s American Cookery from 1796, include recipes for pumpkin baked in pastry. By the 1800s, pumpkin pie had become a fixture of New England autumn tables.
Pumpkin Pie Then and Now
Writer Sarah Josepha Hale, who campaigned for a national Thanksgiving holiday, helped tie the dessert to the holiday meal in the American imagination. Today, canned pumpkin puree and refrigerated crusts make the classic far easier than it was in a colonial kitchen.
Why Mini Versions Took Off
Muffin tin pies caught on with home bakers because the tin does the shaping for you. There is no pie plate to line, no slicing, and no wedge that falls apart on the way to the plate.
Ready to bake? Use the recipe card below to print or save the full ingredient list and steps.
Mini Pumpkin Pies
Flaky pie crust circles baked in a muffin tin and filled with a silky, spiced pumpkin custard for easy single-serving pies.
Ingredients
- Nonstick cooking spray, for the tin
- 2 refrigerated 9-inch pie crusts (one 14.1-ounce box)
- All-purpose flour, for dusting
- 1 cup 100% pure pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg
- 1 large egg yolk
- 6 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, for serving (optional)
Instructions
- Place a rack in the middle of the oven and heat it to 375°F. Grease all 12 cups of a standard muffin tin well with nonstick cooking spray.
- Unroll the crusts one at a time on a lightly floured counter and cut 4-inch circles, gathering and rerolling the scraps once, until you have 12 circles. Press one circle into each muffin cup so the edge ruffles up the sides, then refrigerate the tin while you make the filling.
- Whisk the egg, egg yolk, and sugar in a large bowl until smooth. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the evaporated milk and vanilla and whisk gently until the filling is uniform with no streaks.
- Pour or spoon about 3 tablespoons of filling into each crust-lined cup, filling it about three-quarters full.
- Bake for 22 to 26 minutes, until the crust edges are golden, the filling is set around the edges with a slight jiggle in the center, and an instant-read thermometer in the center of a pie reads 160°F.
- Cool in the tin for 10 minutes, then run a thin knife around each pie and lift it onto a wire rack. Cool for 20 more minutes.
- Cover and refrigerate for at least 2 hours before serving. Top with whipped cream, if you like.
Notes
Do not leave the pies at room temperature for more than 2 hours. Store covered in the refrigerator for 3 to 4 days, per USDA Food Safety and Inspection Service guidance for pumpkin pie. Freezing is not recommended. Optional: swap the granulated sugar for 6 tablespoons packed light brown sugar, use about 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves, or use 3/4 cup full-fat canned coconut milk in place of the evaporated milk (the set will be slightly softer). Check your pie crust label if you need to follow a specific diet.
Nutrition Information:
Yield:
12Serving Size:
1 mini pieAmount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 5gSodium: 320mgCarbohydrates: 29gFiber: 1gSugar: 10gProtein: 3g
Mini Pumpkin Pies Questions Answered
Can you use pumpkin pie filling instead of pumpkin puree?
No. Canned pumpkin pie filling already contains sugar and spices, which throws off both the sweetness and the set.
Use 100% pure pumpkin puree and add the spices yourself.
Do you need to blind bake the crusts?
No. The crusts bake right alongside the filling at 375°F, and chilling the lined tin while you mix keeps them from slumping.
How do you know when mini pumpkin pies are done?
The crust edges should be golden and the filling set around the edges with a slight jiggle in the center. An instant-read thermometer in the center of a pie should read 160°F.
Can you make mini pumpkin pies ahead of time?
Yes. Bake them the day before and keep them covered in the refrigerator, where they stay good for 3 to 4 days.
Can you use a mini muffin tin instead?
This recipe is written and sized for a standard 12-cup muffin tin. A mini muffin tin needs smaller crust circles and a shorter bake time, so stick with the standard tin for reliable results.
Why did my filling crack or puff up?
Overbaking and whisking too hard are the usual causes. Pull the pies when the centers still jiggle slightly and whisk the filling gently.
Why This Mini Pumpkin Pies Recipe Works
Evaporated milk is the secret to a rich, silky filling. It has less water than regular milk, so the custard sets creamy instead of loose.
One whole egg plus one extra yolk gives the filling enough structure to set while keeping it tender. The sugar is whisked into the eggs first and the spices go in with the pumpkin, so the flavor spreads evenly through every pie.
The crusts go into the tin raw and chill while you mix the filling, then bake with the custard at 375°F. That means no blind baking, and the crust edges turn golden as the center sets.
A short rest in the tin and a full chill in the refrigerator finish the job. The cold firms the custard into a smooth, silky bite.
Make Mini Pumpkin Pies Part of Your Fall Baking
These mini pumpkin pies deliver a flaky crust and a silky spiced filling in a portion that needs no slicing. Line the tin, whisk the filling, and let them chill so they are ready whenever you are.
Leave a star rating and a comment below to tell us how they turned out, and share the recipe with someone who loves pumpkin pie.
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