The Best Mini Pumpkin Pies

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There’s something irresistibly nostalgic about pumpkin pie, but when it comes in a mini version with flaky crusts and the perfect whipped topping, it’s simply unforgettable. These Mini Pumpkin Pies bring the best of fall flavors into the palm of your hand—spiced filling, buttery crust, and a dollop of sweet whipped cream all in one compact, party-friendly bite.

Perfect for Thanksgiving dessert tables, fall parties, or even as a cozy afternoon treat, these mini pies come together faster than a full-sized version and make portion control deliciously easy. They’re freezer-friendly, easy to customize, and just the right mix of creamy and crisp.

What Kind of Pie Crust Should I Use?

You can use either store-bought pie crusts for convenience or homemade if you want full control over flavor and flakiness. Pre-rolled refrigerated pie dough is our go-to for this recipe since it’s quick, consistent, and bakes up beautifully in muffin tins. If you’re using homemade dough, be sure it’s rolled thin enough to avoid overpowering the pumpkin filling.

Ingredients for the Mini Pumpkin Pies

• Refrigerated Pie Crusts: Essential for the base, forming the buttery and crisp mini shells.
• Pumpkin Puree: The star ingredient—smooth, earthy, and perfectly seasonal.
• Sweetened Condensed Milk: Adds creamy sweetness that balances the pumpkin and spice.
• Eggs: Help bind the filling and create that silky-smooth custard texture.
• Pumpkin Pie Spice: Brings warmth and depth with a blend of cinnamon, nutmeg, ginger, and cloves.
• Vanilla Extract: Just a splash enhances the flavor complexity.
• Salt: A pinch sharpens all the flavors.
• Whipped Cream & Cinnamon (optional): For garnish, adding a creamy, spiced finish.

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How To Make the Mini Pumpkin Pies

Step 1: Prep the Crusts

Roll out your pie dough and use a 3.5 to 4-inch round cookie cutter to cut circles. Press each into the cavity of a muffin tin, gently molding the dough up the sides.

Step 2: Make the Pumpkin Filling

In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt until smooth and well combined.

Step 3: Fill and Bake

Spoon the filling into each crust, filling about 3/4 full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the centers are set and a toothpick comes out clean.

Step 4: Cool and Garnish

Allow the mini pies to cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, top with whipped cream and a light dusting of cinnamon.

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Storing and Serving Your Mini Pumpkin Pies

These pies are best served chilled or at room temperature, making them ideal for make-ahead planning. Store in an airtight container in the fridge for up to 4 days. If you want to freeze them, skip the whipped topping until after thawing. To serve, let them sit out for 20 minutes or warm slightly in the microwave for a just-baked taste.

What to Serve With Mini Pumpkin Pies?

Spiced Apple Cider

The warm cinnamon-apple flavor pairs beautifully with the creamy pumpkin filling.

Maple-Glazed Pecans

Add crunch and sweet-salty contrast to your dessert table.

Whipped Mascarpone

A richer alternative to whipped cream, slightly tangy and velvety.

Espresso Shots

A bold coffee cut balances the sweet, spiced profile.

Vanilla Bean Ice Cream

A scoop on the side adds a cool, creamy touch.

Caramel Drizzle

A light caramel sauce over the whipped cream makes it extra indulgent.

Gingerbread Cookies

Serve alongside for a spiced dessert platter.

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Want More Pie Ideas with a Twist?

If you loved these mini pumpkin pies, you’ll definitely want to try these other delicious creations:

• Chocolate Cherry Cream Pie for fruity decadence.
• Cinnamon Roll Cheesecake when you can’t decide between breakfast and dessert.
• Nutella French Toast Casserole for a comforting holiday brunch.
• Cream Cheese Flan if you’re craving a rich and silky classic.
• Pumpkin Spice Latte Cupcakes for a coffeehouse-inspired bake.

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And let me know in the comments how yours turned out. Did you try a homemade crust or stick with store-bought? Add extra cinnamon? Maybe a caramel drizzle?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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