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Mini pumpkin pies are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite–sized 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!!
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.
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).
- 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 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.
- 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°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.
- 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.
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.
For More Pumpkin Recipes, Check Out:
- Homemade Pumpkin Pie
- Pumpkin Delight
- Pumpkin Cupcakes
- Pumpkin Dump Cake
- Libby’s Pumpkin Roll
- Crustless Pumpkin Pie
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!!
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.
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These are so cute & yummy looking, Natalie! Thank you for sharing and for more great recipes from Natalie, head over to Life Made Simple.
Are the degrees ment to be in Celcius or in Fahrenheit?
Fahrenheit 🙂
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!!
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!
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!
The cake is creative and beautiful.
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. 🙂
You are so nice!! Thank you so much for sharing that! I like it 😉
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?
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 🙂
Did you by chance ever make these with just the pie filling? I was just wondering how they turned out?
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.
Perfect!! Hope you like them!! Thanks!
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)
Thanks so much!! Love it..to go with their cool whip 🙂
hey girl- these look so yummy!
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
For sure 🙂 Hope you enjoy! Thank you!
So nice little desserts, so decadent, so inviting ! Thank you so much !
Thank you for stopping by!! Hope you’ll give them a try 🙂