Go Back

Mini Pumpkin Pies

Mini pumpkin pies with flaky 3.5-inch pastry cups and a smooth custard filling, baked until the center is just set. Finished with whipped cream and cinnamon for a classic American dessert bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Cooling 1 hour
Total Time 1 hour 47 minutes
Servings: 24 mini pies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For pastry cups
  • 2 refrigerated pie crusts Use store-bought pie crusts.
For pastry cups
  • 1 greased mini muffin tin Grease the tin before pressing crust circles.
For pumpkin filling
  • 1 can (15 oz) pumpkin puree Use canned pumpkin puree.
For pumpkin filling
  • 2 eggs Room temperature helps the custard blend smoothly.
For pumpkin filling
  • 3 4 cup evaporated milk or heavy cream Use evaporated milk for a lighter custard or heavy cream for richer texture.
For pumpkin filling
  • 2.6667 cup brown sugar Brown sugar sweetens and deepens the pumpkin flavor.
For pumpkin filling
  • 1.5 tsp pumpkin pie spice
For pumpkin filling
  • 1 tsp cinnamon Plus extra for topping.
For pumpkin filling
  • 0.25 tsp ginger
For pumpkin filling
  • 0.25 tsp salt
For pumpkin filling
  • 1 tsp vanilla
For serving
  • 1 whipped cream Use store-bought or homemade.
For serving
  • 1 cinnamon Dust over the whipped cream.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and bake the pastry cups
  1. Preheat the oven to 375F, then grease a mini muffin tin and press 3.5-inch pie crust circles into each cup.
  2. Place the muffin tin on a sheet pan for easier handling, then bake until the pastry is starting to turn golden and fragrant, 5 minutes.
Make the pumpkin filling and bake
  1. Whisk pumpkin puree, eggs, evaporated milk or heavy cream, brown sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until completely smooth.
  2. Fill each crust about 3/4 full with the pumpkin custard, then bake at 375F for 18-22 minutes until the filling is just set and the crust is golden.
Cool and finish
  1. Cool the mini pies completely at room temperature for about 1 hour.
  2. Refrigerate for 1 hour, then top each mini pie with whipped cream and dust with cinnamon before serving.

Notes

Pro tip: for the smoothest custard, whisk the filling until no pumpkin streaks remain, then skim off any foam before filling the crusts. Store covered in the refrigerator up to 4 days; freeze the baked, cooled pies (without whipped cream) up to 2 months and thaw in the fridge. For a dairy-light option, use evaporated milk instead of heavy cream to keep the custard creamy with less richness.