If you’re looking for the cutest, coziest treat for your fall table, these Mini Pumpkin Pies are truly irresistible. They’re buttery, easy to pick up with your hands, and perfectly spiced just like the classic—only tiny and adorable! Whether for holiday gatherings or just as a personal-sized dessert, Mini Pumpkin Pies never fail to bring out big smiles.
Why You Should Make This Recipe
- Perfectly Portable: These Mini Pumpkin Pies are individually sized, making them ideal for parties, bake sales, or packing into lunchboxes.
- No-Fuss Crust: The cream cheese pastry is tender and forgiving—no rolling pin required, and it presses right into a muffin tin.
- Classic Flavors, Fun Size: You get all the nostalgic flavors of traditional pumpkin pie, but in an irresistibly cute, personal portion.
- Make-Ahead Friendly: These pies keep beautifully, so you can prepare them ahead of time for stress-free entertaining or busy weeks.
Ingredients & Substitutions
Every ingredient in these Mini Pumpkin Pies serves a real purpose—creating layers of flavor, a dreamy texture, and that beautiful color you expect from pumpkin pies. Best part? There’s nothing fancy here, and I’ll share a few easy swaps if you need them!
- Salted Butter: Gives the crust its melt-in-your-mouth richness and savory balance—swap for unsalted and add a tiny pinch of salt if desired.
- Cream Cheese: The secret to an extra-tender pastry that’s wonderfully easy to work with!
- All-Purpose Flour: Standard pantry flour creates the perfect structure for your mini crusts.
- Granulated Sugar: Sweetens both the crust and the filling for classic pie flavor.
- Pumpkin Purée: Go for canned, not pumpkin pie filling—pure purée gives you control of the spices and sweetness.
- Evaporated Milk: Lends a creamy richness and silky texture to the filling; whole milk can be used in a pinch, but expect a lighter result.
- Egg: Binds the filling and gives that beautiful, custardy set.
- Brown Sugar: Adds a caramel-like depth that plays so well with the warm spices.
- Cinnamon, Ginger, Nutmeg: These spices are classic pumpkin pie, but feel free to add a pinch of cloves or substitute with pumpkin pie spice blend if you have it.
- Salt: Balances all the sweetness and brings out every flavor in the pie.
How to Make Mini Pumpkin Pies
Step 1: Make the Cream Cheese Crust
Start by beating together the room-temperature salted butter and cream cheese until they’re light and fluffy. Sprinkle in the sugar, then gradually add the flour, mixing until a soft, supple dough forms. This is your blank canvas for building up those signature mini pie shells!
Step 2: Shape the Mini Pie Shells
Divide the dough evenly into 12 pieces (I like to divide it into 4, then each of those into 3 for evenness), roll each into a ball, and drop them into a standard muffin tin. Simply use your fingers to gently press the dough into the bottom and up the sides—no rolling or fussing with pie weights required!
Step 3: Whisk the Pumpkin Filling
In a large bowl, thoroughly whisk together the pumpkin purée, evaporated milk, egg, both sugars, and those warming spices plus salt. The mixture should be perfectly smooth and a touch fragrant—get ready, it already smells like autumn!
Step 4: Fill and Bake
Spoon the filling evenly into each mini pie shell, aiming for about 3 tablespoons per crust. Bake in your preheated oven until the crusts are golden and the filling has just set with gentle cracks on top, about 35 minutes. Your kitchen will smell heavenly!
Step 5: Cool and Release
Let the Mini Pumpkin Pies cool in the muffin tin for 10 minutes (they’ll firm up as they sit). Then, run a paring knife gently around each crust and carefully lift them out onto a wire rack to finish cooling—they should pop out easily and hold their cute little shape!
How to Serve Mini Pumpkin Pies
Garnishes
A dollop of freshly whipped cream is classic (and highly recommended for maximum coziness!), but a sprinkle of cinnamon, a drizzle of caramel sauce, or even a little sugared pecan adds extra flair and crunch to these Mini Pumpkin Pies.
Side Dishes
Serve alongside a warm mug of spiced cider or coffee for the perfect afternoon treat. For a holiday table, Mini Pumpkin Pies make a delightful sweet bite beside a fruit salad, or a platter of other mini desserts—think thumbprint cookies or chocolate truffles.
Creative Ways to Present
Arrange the pies on a vintage cake stand, nestle each into a cupcake liner for easy grab-and-go, or tie them into parchment bundles with twine for adorable edible gifts. For parties, pair with little flags or a “Mini Pie Bar” sign for an extra-festive touch!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, tuck the Mini Pumpkin Pies into an airtight container and store in the refrigerator for up to 4 days. The crust holds up beautifully, and the flavors actually deepen as they sit, so they’re even tastier on day two!
Freezing
Mini Pumpkin Pies are a dream for freezing—cool them completely, wrap each pie individually with plastic wrap or foil, and store in a zip-top bag for up to 2 months. To thaw, simply place them in the fridge overnight; they’ll emerge as delicious as the day you baked them.
Reheating
If you love your pies warm, reheat them gently in a 300°F oven for about 8–10 minutes, or until just warmed through. This refreshes the crust and brings out all the cozy aromas once again—just like they’re fresh from the oven!
FAQs
-
Can I make Mini Pumpkin Pies ahead of time for a party?
Absolutely! These pies are actually best made a day in advance, as the flavors continue to meld and the crust stays beautifully tender. Just refrigerate until ready to serve, and bring to room temperature before enjoying—or serve chilled if you prefer.
-
Can I use store-bought pie crust instead of making my own?
You can, but the homemade cream cheese crust is ultra-flaky and totally worth the small extra effort. If you’re short on time, a good-quality store-bought pie crust works — simply cut into circles and press into the muffin tin as directed.
-
How do I prevent the Mini Pumpkin Pies from sticking to the muffin tin?
Be sure to grease your muffin tin really well, or use nonstick spray. Let the pies cool for 10 minutes before releasing—this helps the pastry firm up so they pop out cleanly with the help of a small knife.
-
Is it possible to make these dairy-free or gluten-free?
Yes! For gluten-free, use a 1:1 flour substitute in the crust. For dairy-free, choose vegan butter and a plant-based cream cheese substitute. The filling works well with canned coconut milk instead of evaporated milk and a dairy-free pie crust.
Final Thoughts
If you’re searching for a dessert that’s as charming as it is delicious, you truly can’t top Mini Pumpkin Pies. They’re simple, festive, and endlessly adaptable—perfect for sharing (or not!). I can’t wait for you to try them and add a little extra joy to your fall baking traditions.
Print
Mini Pumpkin Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mini pies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delicious mini pumpkin pies with a buttery crust and spiced pumpkin filling, perfect for a fall dessert or snack.
Ingredients
Crust
- 8 Tbsp salted butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 cup + 2 tbsp all-purpose flour
- 1 Tbsp granulated sugar
Filling
- 1/2 15oz. can pumpkin purée
- 3/4 cup evaporated milk
- 1 large egg
- 1/4 cup granulated sugar
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350ºF. Make the pie crust by beating butter and cream cheese until fluffy. Add sugar and flour gradually until a soft dough forms. Divide into 12 balls and press into muffin tin wells.
- Make the filling: Whisk together pumpkin purée, evaporated milk, egg, sugars, spices, and salt. Divide mixture into pie shells.
- Bake: Bake pies for 35 minutes until crust is golden and filling is slightly cracked. Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
- Serve: Enjoy the pies at room temperature or refrigerate for longer storage.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 11g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
