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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.
I love anything that’s mini! These are so delicious and the perfect little bites.
These are not only adorable, they are the tastiest bite sized treat ever!
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!
Ok, these are the cutest little pies ever!! Perfect for little hands & not feeling guilty!!
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!
So cute and adorable to serve. Miniature pumpkin puppies!
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.
Awe, thank you!! That makes me so happy!
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?
Yay! Glad they were a hit! I haven’t tried, so not sure if you would need to double it or not.
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!
I am glad you liked them! Yes, I am sure it would 🙂
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!
Here is our recipe for Pumpkin Pie in a 9 inch pie plate… there are more eggs in this one which helps it set up a bit more for such a large tin. https://lilluna.com/pumpkin-pie/
Can these be froze?
I personally have not tried, but I don’t see why not 🙂