This post may contain affiliate links. Please read our disclosure policy.

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

For more must-make minis, be sure to add Mini Cinnamon Rolls, Mini Pecan Pies and Mini Chocolate Chip Cookies 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. I thought it would be fun to make miniature versions of classic pumpkin pie, and we love them!

We love them because:

  • Party perfect. Being bite-size, these are great for parties or special occasions like Thanksgiving.
  • Quick + Easy. They only take about 15 minutes to assemble.
  • Delicious. You get all the flavors and spices of pumpkin pie, but in a mini bite-sized dessert.
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).

  1. 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.
  2. CRUST. Roll out pie dough and use a 3″ circle or flower-shaped cookie cutter to cut out 24 pieces. Press cut-outs into the wells of the muffin tins and place in the fridge to chill.
  3. 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.
  4. BAKE. Bake at 350°F 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.
  5. 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.

MakE them in a 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 pre-bake 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.
Mini pumpkin pies on table with bite taken out.

Recipe Tips + Storing

  • 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 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 pumpkin pie bites in the fridge for 3-4 days.
  • FREEZE individual pumpkin pies for 4-6 weeks. For best results thaw in the fridge.
Mini Pumpkin Pie Bites topped with whipped cream and displayed on a wooden table.

For More Pumpkin Recipes, Check Out:

4.95 from 34 votes

Mini Pumpkin Pies

By: Lil’ Luna
Mini pumpkin pies are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite-sized portion!!
Servings: 24
Prep: 10 minutes
Cook: 18 minutes
Cool: 15 minutes
Total: 43 minutes

Ingredients 

  • 2 rounds pie dough homemade or store bought
  • 1 cup pumpkin puree
  • ½ cup heavy whipping cream
  • 1 egg
  • ¼ cup brown sugar
  • 3 tablespoons sugar
  • 1 tsp pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher sea salt
  • ½ teaspoon vanilla extract

Instructions 

  • Preheat oven to 350°F. 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-shaped 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.

Video

Notes

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.

Nutrition

Serving: 24g, Calories: 39kcal, Carbohydrates: 5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 30mg, Potassium: 31mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1672IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

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

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

———————————-

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



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




44 Comments

  1. Hi! Lovely pies. When you say 3″ scalloped round for mini muffin size and 4″ scalloped round cutter for cupcake size, those are not for the pies as you have them in the picture with the flower petal edges higher than the pan correct? So one would have to cut them a little larger?

    Or do those sizes correspond to the pies shown with the flower petal edges?

    Thanks!

  2. I would like to serve these for my daughter’s October wedding. Because we’ll need A LOT, I’ve got to start making them well ahead of time. Have you tried them after frozen? Are they still good?

    1. Yes, they freeze wonderfully! I’d just recommend thawing them in the fridge when you’re ready to serve. Best of luck with the wedding preparations!

  3. 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

  4. 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!

    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. 🙂