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    Home » Recipes » American

    Mini Pumpkin Pies

    Published: Oct 31, 2016 · Modified: Nov 16, 2022 by Sherri · This post may contain affiliate links · 31 Comments

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    Pumpkin pie… the ultimate holiday dessert! It’s delicious baked in a whole pumpkin, but you can also make them mini and easier to share with a crowd.

    Mini Pumpkin Pies

    Mini Pumpkin Pies in a Muffin Tin

    When what you crave is a pumpkin pie, but you don’t want to make a large pie, the answer may be to make mini pumpkin pies. They are adorable individual sized treats that are always a hit at holiday dinners.

    They are made in muffin tins, use refrigerated pie crusts or make your own homemade pie crust. Serve them topped with whipped cream or ice cream.

    Ingredient needed for Pumpkin Pie

    ¾ cup granulated sugar

    1 teaspoon ground cinnamon

    ½ teaspoon salt

    ½ teaspoon ground ginger

    ¼ teaspoon ground cloves

    ⅛ teaspoon ground nutmeg

    2 large eggs

    15 ounce can pure pumpkin puree

    12 ounce can Evaporated Milk

    2 pie crusts

    How to Make Mini Pumpkin Pies

    Step 1 – Preheat oven to 425 ° F and grease a muffin tin well with cooking spray.

    Step 2 – Roll each pie crust out on a flat, lightly floured surface and cut 4 inch circles out. (we used a plastic container)

    Mini Pumpkin Pies1

    Step 3- Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles. 

    Form the sides with little crimps however you’d like.  They will look cute no matter what. 🙂

    Mini Pumpkin Pies2

    Step 4 – Score the bottom of each crust with a fork to keep it from getting a bubble.

    Mini Pumpkin Pies4

    Step 5 – In a small bowl, mix sugar, cinnamon, salt, ginger, nutmeg and cloves together. Then in a separate large bowl, add the eggs and beat thoroughly. Then add the pumpkin puree and spice mixture.

    Step 6 – Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)

    Mini Pumpkin Pies3
    Mini Pumpkin Pies5

    Step 7 – Bake for 15 minutes at 425° F. Then reduce the temperature to 350 and bake for another 20 minutes.

    Remove form the oven and transfer to a cooling rack.

    Do mini pumpkin pie need to be refrigerated?

    Yes, pumpkin pie needs to be refrigerated since it contains cream and eggs. They should not be left out at room temperature for longer than 2 hours. Cover with aluminum foil or place in a plastic pie keeper and store in the refrigerator for up to 4 days.

    Can you freeze mini pumpkin pies

    Yes! You can make them ahead of time and freeze them for up to 2 months. Or if you have leftovers you can freeze them for when you have a pumpkin cravings. Place them on a rimmed baking sheet and freeze them for 30 minutes. Then transfer them to an airtight container or zip closure freezer bag.

    Thaw in the refrigerator when ready to serve.

    How to Reheat?

    Place in a 325° F preheated oven and heat for 5-10 minutes until heated through. You can also place in the microwave for 10 seconds.

    closeup of a mini pumpkin pie.

    Mini Pumpkin Pies

    Pumpkin pie… the ultimate holiday dessert! It’s delicious baked in a whole pumpkin, but you can also make them mini and easier to share with a crowd.
    4.75 from 4 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 pies
    Calories: 244kcal
    Author: Sherri Hagymas

    Ingredients

    • ¾ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ⅛ teaspoon nutmeg
    • 2 large eggs
    • 15 ounces pure pumpkin puree
    • 1 12 ounces can Evaporated Milk
    • 2 pie crusts

    Instructions

    • Mix sugar, cinnamon, nutmeg, ginger, cloves and salt in small bowl.
      ¾ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon nutmeg
    • Beat eggs in large bowl.
      2 large eggs
    • Stir in pumpkin and sugar-spice mixture.
      15 ounces pure pumpkin puree
    • Gradually stir in evaporated milk.
      1 12 ounces can Evaporated Milk
    • Grease each of the muffin tins with non-stick cooking spray or coconut oil.
    • Roll out pie crust and use a 4 inch wide plastic bowl or round cookie cutter. you will be able to get 4 on the rolled out dough and then just re-roll out the remaining dough to get 2 more. Repeat with the 2nd pie crust for a total of 12 mini pies.
      2 pie crusts
    • Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles. Form the sides with little crimps however you’d like. They will look cute no matter what. 🙂
    • Score the bottom of each crust with a fork to keep it from getting a bubble.
    • Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)
    • Bake in preheated 425° F oven for 15 minutes.
    • Then reduce temperature to 350° F and bake for and additional 25 – 30 minutes or until knife inserted near center comes out clean.
    • Cool on wire rack.
    • Top with whipped cream before serving if desired.

    Notes

    Make your own homemade pie crust.

    Nutrition

    Serving: 1mini pie | Calories: 244kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 259mg | Potassium: 205mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5635IU | Vitamin C: 2.1mg | Calcium: 101mg | Iron: 1.5mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

    adapted from Very Best Baking

    Mini Pumpkin Pies6

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    Reader Interactions

    Comments

    1. Tammy McClurg

      September 09, 2018 at 3:29 pm

      4 stars
      I made these yesterday. They came out very yummy, but I had a hard time getting them out of the cupcake tin, I even greased with shorting. Any suggestions on how to make sure they don’t stick to the bottom?

      Will definitely make them again.

      Reply
      • Sherri

        September 10, 2018 at 4:32 pm

        So happy you liked them! As far as the sticking, make sure to grease the muffin tin very, very generously 🙂 (even the top of the pan)

        Reply
    2. Victoria @DazzleWhileFrazzled

      October 15, 2017 at 8:35 am

      I’m definitely trying these since “real” pie is a little intimidating for me. Pinned. Visiting from Nifty Thrifty party.

      Reply
    3. Rebecca Smith

      October 13, 2017 at 11:10 am

      5 stars
      Aww these are too cute! I adore pumpkin pie and these little darlings would be perfect for my family

      Reply
    4. Diane Balch

      November 20, 2014 at 4:34 pm

      This is an adorable idea and great for portion control. Pinned. Thanks for bringing this by Weekend Bites.

      Reply
    5. Susan

      November 19, 2014 at 6:15 am

      Libby’s is the recipe I use and have always had success. I love your tips on making mini pies and am excited to be trying it out. Visiting from SYC

      Reply
    6. Jennifer Dawn

      November 18, 2014 at 11:08 pm

      These look wonderful! My momma makes pumpkin pies every year for Thanksgiving. I love the idea of making minis.

      Reply
    7. Jann Olson

      November 18, 2014 at 10:50 pm

      I’m sure it’s not intentional, but I forgot to mention that I did not see a link back to Share Your Cup.
      hugs,
      Jann

      Reply
    8. Kristina & Millie

      November 18, 2014 at 8:59 pm

      Can I eat several? Please? lol These look delish! Thanks for linking up to Snickerdoodle Sunday!

      Reply
    9. Theresa @DearCreatives

      November 18, 2014 at 3:38 pm

      I love the idea of making mini pies! Thanks for sharing at the party! Pinned

      Reply
    10. swathi

      November 17, 2014 at 5:46 pm

      Delicious mini pumpkin pies looks perfect, thanks for sharing with Hearth and soul blog hop pinning.

      Reply
    11. Miz Helen

      November 17, 2014 at 11:05 am

      I just love your little Pumpkin Pies they are awesome! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
    12. Andrea Fogleman

      November 16, 2014 at 7:38 pm

      What a wonderful idea. This is my daughter’s first year out on her own in her new place. She wanted to know what to bring for Thankgiving this year and I told her pumpkin pie. Mini pumpkin pies would be something everyone would love and something new to try at the same time. Thanks for sharing and linking up to Scraptastic Saturdays. This post will be shared via FB, Twitter and Pinterest. Have a wonderful week.

      Reply
    13. Kimberly

      November 16, 2014 at 4:24 pm

      Hello cute lady! They look so good. Pinned. We really appreciate you taking the time to stop by our party. It wouldn’t be a party without you. Please join us on Monday at 7 pm. Happy Sunday! Lou Lou Girls

      Reply
    14. Mary @Sweetwater Style

      November 16, 2014 at 9:51 am

      Oh…why didn’t I ever think of this? I think these will be the newest “tradition” for our table. I always love the crust as much as the pie 🙂 Thanks

      Reply
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    4.75 from 4 votes (2 ratings without comment)

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