Mini Pumpkin Pies

Mini pumpkin pies are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite sized portion!!

Impress party and dinner guests with these Mini Pumpkin Pies! For more must-make minis, be sure to add Mini Lemon Cakes, Mini Cinnamon Rolls, and Mini Peanut Butter Cheesecakes to your party spread!!

Mini Pumpkin Pies topped with whipped cream on a wooden bowl

Pumpkin Pie Bites

Who loves pumpkin pie? It’s something I look forward to baking every fall. Nothing beats a slice of homemade pie! I thought it would be fun to make miniature versions of classic pumpkin pie, and I’m really happy with how they turned out.

These bite-size Mini Pumpkin Pies would be perfect for parties or special occasions, because you can make so many of them, and they look really impressive. They look like you spent all day making them, but in reality, they only take about 15 minutes to assemble.

With these pumpkin pie bites, you get all the same flavors of a homemade pumpkin pie, with less prep time, less bake time, and a higher crust-to-filling-ratio. 😉 I’m convinced that the crust is sometimes the best part of a pie, and with these mini pumpkin pies, you get flaky crust in every single bite!

Pie crust cut with a floral cookie cutter

How to make Mini Pumpkin Pies:

As far as “special equipment” goes, you’ll need two mini muffin tins and a 3-inch cookie cutter (it can be round or scalloped). I’m sure you could get away with using a drinking glass too if you don’t have the right size cookie cutter on hand.

PREP. Start by preheating the oven to 350° F and spraying the two mini muffin tins with cooking spray. Make sure to spray your pan well so that the pies pop right out.

CRUST. Roll out pie dough and us a 3″ circle or flower shape cookie cutter to cut out 24 pieces. Press cut outs into the wells of the muffin tins and place in the fridge to chill.

FILLING. Meanwhile, make your pie filling by whisking together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla in a large mixing bowl. Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this).

Note. Tap the tins on the counter to create a smooth, even filling.

BAKE. Bake at 350° for 18-22 minutes or until the crust begins to turn golden brown. Let the pies cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.

SERVE. When they’ve cooled enough you can top them with whipped cream and a dusting of cinnamon, or eat them plain! It’s totally up to you. You can serve them at room temperature, or refrigerate them and serve them chilled.

Mini Pumpkin Pies filled with pumpkin puree

Recipe Tips + SToring info

Pumpkin Pie Mix or Pumpkin Puree: This recipe used plain pumpkin puree. For best results I recommend using the ingredients listed on the recipe. However, you can use canned Pumpkin Pie Mix if that is what you have on hand. Simply leave out the pumpkin pie spice, salt and cinnamon.

Adjusting for cupcake tin: Use a 4” diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each muffin well. Chill the dough for 1-2 hours. Heat the oven to 350°F and prebake the crust for 10-13 minutes. Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set. Allow them to cool in the tin before removing them.

Topping: Adding a dollop of whipped cream is pretty classic for a pumpkin pie. You can also add a caramel or chocolate drizzle. You can top them with chopped pecans or walnuts. 

Make these mini pumpkin pies ahead of time, just be sure to store them in the fridge for 24-48 hours in advance. Add whipped cream closer to when serving.

STORE mini pies in the fridge for 3-4 days. FREEZE them for 4-6 weeks. For best results thaw in the fridge.

Pumpkin Pie Bites topped with whipped cream and displayed on a wooden table

For more pumpkin recipes, check out:

Mini Pumpkin Pie Recipe

Pumpkin Pie Bites
4.93 from 27 votes
Everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite sized portion!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Cool 15 minutes
Total Time 43 minutes
Servings 24
Calories 39 kcal
Author Lil’ Luna


  • 2 rounds pie dough homemade or store bought
  • 1 cup pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tbsp sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher sea salt
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
  • Roll out pie dough on a baking mat or lightly floured surface. Using a 3″ circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
  • Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
  • Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
  • Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
  • Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.



These are so cute & yummy looking, Natalie! Thank you for sharing and for more great recipes from Natalie, head over to Life Made Simple.

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About Natalie

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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  1. 5 stars
    Do you think these would work with the frozen Phyllo dough mini cups?
    I think it would be tons faster for me. Thanks for all the great recipes!
    Pam Scott

  2. Super Fantastic! I have a large; 48count mini muffin pan along with several smaller count pans so all fixed up in the pan dept. as I will be making several of these come ThanksGiving time.
    Thank U.

      1. Oh, I’m sure we will as everyone in the family loves pumpkin pie; especially when they have pumpkin pie to go with their Cool Whip. :}
        Will be making between 4-6 doz. of these little babies. (some will be shared with neighbors)

  3. I have a question! What if I only have pumpkin pie filling on hand? Would I still use the ingredients listed, or omit some, like the spices?

    1. That’s a good question. I know the puree has no spices, but I don’t know how much of the spices are in the filling. Maybe add the pie filling, omitting the spices, see how it tastes, then you may need to add a little of the spices listed? I hope that helps! Let me know how it turns out 🙂

  4. 5 stars
    Just want to say your new look is very colorful and easy to read. Very pretty for cooking site. Thanks for the pumpkin recipes, we are ready for pumpkin. 🙂

  5. 5 stars
    These are the best little treats! I love pumpkin, but sometimes a giant slice is just too much. These are the best portion size and crust to filling ratio!

  6. These look great! I’m abroad and in a pinch for thanksgiving tomorrow (no pie dish here sadly and the country I live in doesn’t bake pies so the tins aren’t available anywhere) and i’m having to get creative. Any chance that these would work in a normal muffin tin? If so, what adjustments would you recommend? thanks so much in advance have a fab thanksgiving tomorrow!!

    1. I have not tried in a regular muffin tin, but you can maybe double the ingredients, so you can fill it more & make as many or the recipe may make like 12 regular ones, if you didn’t double it. Hopefully, that helps. I wish I knew for sure. Good luck!! Happy Thanksgiving!

  7. 5 stars
    I made these last year and they were SO good! This year I have a request to make a full-size pie. Would this filling work well in a typical 9″ pie? It’s the yummiest!

      1. 5 stars
        How long would you recommend to bake for a 9 inch pie using this recipe?? I made these mini ones last year and they were a hit. But when I tried it in a full-size pie it wasn’t quite set up enough, I couldn’t figure out the appropriate time!

  8. 5 stars
    Made these for my granddaughters first birthday party. She is an October baby so we went with a fall theme. They were such a huge hit. I love love this pumpkin recipe, can you use the same recipe for a normal size pie?

  9. 5 stars
    Just wanted you to know that I have made these for Thanksgiving for two years now and plan to make them every year in the future. These are delicious. My family loves them.

  10. 5 stars
    Thank you so much for this amazing and really delicious mini pumpkin pies recipe! It’s super easy to make! Will surely have this again, Highly recommended!

  11. 5 stars
    Anything miniature is perfect to eat. And these pumpkin pies are to adorable to pass on. Kids will love them – perfect serving size. And grown ups will love them too! Bring on Thanksgiving!

    1. Yes, you’re right. The mini muffin tin is smaller than the standard muffin tin used for this recipe… The “mini” is referring to a mini pie in comparison to a regular pie tin size. 🙂

  12. 5 stars
    Ive made mini banana pies before and love these pumpkin ones just as much. Thanks for the tip to use a flower cookie cuter to stamp out the pie crusts. The scalloped edges are so pretty!

  13. 5 stars
    Made these this past weekend and were so good. I’m not much of a pumpkin eater but these were just the right size. So good