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5 from 1 vote

Mini Pumpkin Pies

These mini pies are the perfect serving size for children and adults who only want a sliver of pie after a filling Thanksgiving spread.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Mexican
Servings: 12 mini pies
Calories: 925kcal


  • 2 9- inch pie crust doughs pre-made from a box
  • 2 cups fresh pumpkin pulp puree or 1 can 16 ounce solid pack pumpkin
  • 1 12 ounce can evaporated milk
  • ½ cup dark brown sugar packed
  • 1/3 cup granulated sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon lime zest


  • whipped cream
  • toasted pepitas pumpkin seeds, optional


  • Preheat oven to 425 degrees F.
  • Prep the dough according to package directions.
  • Use a 4-inch round cookie cutter and cut 6 circles from each of your pie crusts for a total of 12.
  • In a large bowl, add filling ingredients in order given. Mix well with an electric mixer.
  • Place each mini pie crust into a greased muffin tin. Fold over where necessary creating a creased effect.
  • Pour filling all the way to the top into each prepared dough cup.
  • Bake for 15 minutes at 425 degrees then lower temperature to 350 degrees and bake for another 25 to 30 minutes.
  • Place baked muffin tin pan on a cooling rack for a few hours allowing the pumpkin in the pies to set.
  • Add a dollop of whipped cream to each mini pie. Sprinkle with toasted pepitas.


  • I made this recipe with fresh pumpkin puree, but you can simplify this recipe and buy pumpkin in a can and follow the pumpkin pie filling recipe for a one 9-inch pie.


Calories: 925kcal | Carbohydrates: 108g | Protein: 13g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 44mg | Sodium: 863mg | Potassium: 284mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 6mg