Oh wow, have you ever had a pie that fits right in your hand? Mini pumpkin pies are the cutest and yummiest little treats ever. I made these once, and now I just can’t stop!

They’ve got that cozy fall flavor we all love—sweet pumpkin, warm spice, buttery crust. And guess what? You don’t need to be a pro to make them.

They’re perfect for holidays, parties, or just because. I mean, who doesn’t want their very own pie? Every time I serve these, people smile so big!

So come on, let’s make a batch together! You’ll love how easy they are. And trust me—your kitchen is gonna smell amazing.

Why You’ll Love This Recipe

Deliciously Spiced: With cinnamon, nutmeg, and pumpkin pie spice, these mini pies are bursting with warm fall flavors.
Perfectly Sized: Each mini pie is a perfect portion, ideal for parties or personal indulgence.
Great for All Occasions: Whether for Thanksgiving, a fall gathering, or just a weekend treat, these mini pies will be a hit.
Simple Ingredients: This recipe calls for simple pantry staples you probably already have on hand.
Customizable: Feel free to tweak the spices, or add a unique twist to the crust or filling.
Easy to Store: Leftovers can be easily stored and enjoyed later, making them ideal for meal prepping or potlucks.

Required Kitchen Tools

Here are the essential tools you’ll need to create these mini pumpkin pies:

Pie Dish or Muffin Tin: If you want individual pies, a muffin tin works perfectly. If you prefer a small pie dish, that’s fine too.
Rolling Pin: For rolling out the dough for your pie crust.
Mixing Bowls: For mixing your filling and preparing the dry ingredients.
Electric Mixer or Whisk: Either an electric mixer or a good old-fashioned whisk to blend your ingredients together.
Measuring Cups and Spoons: For accuracy in ingredients.
Pastry Brush: For brushing the edges of the crust with egg wash before baking (optional but highly recommended for a golden finish).
Cooling Rack: After baking, allow the pies to cool properly on a rack.

Ingredients

Here’s what you’ll need to make these delicious mini pumpkin pies (exact measurements are in the recipe card below):

2 Discs of Unbaked Pie Crust: You can use store-bought or make your own. If you use store-bought, go for a high-quality all-butter variety.
1 and 1/4 cups (285g) Pumpkin Puree: Fresh or canned pumpkin puree works equally well, but avoid pumpkin pie filling as it’s already sweetened and spiced.
3/4 cup (150g) Packed Light or Dark Brown Sugar: Brown sugar gives the pies a rich flavor, but you can adjust the sweetness depending on your preference.
1/2 cup (120ml) Heavy Cream: This adds the richness and smooth texture to the filling.
1/4 cup (60ml) Whole Milk: For a balanced creaminess in the pie filling.
1 Large Egg: The egg helps bind the filling and gives it structure when baked.
1/4 Teaspoon Salt: A pinch of salt helps balance the sweetness and enhance the flavors.
1 Teaspoon Ground Cinnamon: Cinnamon is a classic spice for pumpkin pie, adding warmth and depth to the flavor.
1 Teaspoon Pumpkin Pie Spice: You can use store-bought or make your own mix of cinnamon, ginger, nutmeg, and cloves for a personalized touch.
Small Pinch of Black Pepper (Optional): This may sound unusual for a sweet dish, but black pepper can add a subtle depth of flavor. It’s optional, so skip it if you prefer a more traditional pumpkin pie.

Variations for Mini Pumpkin Pies

If you’re looking to change things up or try something different, here are a few variations you can experiment with:

Use a Graham Cracker Crust: For a twist on the traditional crust, substitute a graham cracker crust for the pie dough. Simply crush graham crackers and mix with melted butter and sugar to create a sweet, crunchy base.
Add a Streusel Topping: For extra sweetness and crunch, sprinkle a cinnamon sugar streusel on top of the pumpkin filling before baking.
Spice it Up: If you love a little heat, add a dash of ground ginger or even a bit of cayenne pepper to the filling for an unexpected kick.
Use Maple Syrup: Substitute part or all of the brown sugar with pure maple syrup for a deeper, natural sweetness.
Dairy-Free Version: Replace the heavy cream and whole milk with coconut milk or a dairy-free cream to make these pies suitable for dairy-sensitive guests.
Boozy Twist: For an adult-only variation, add a splash of bourbon or rum to the filling for a unique flavor.

Step-by-Step Instructions

1. Prepare the Pie Crust

Start by rolling out your pie dough on a lightly floured surface. Use a rolling pin to roll the dough to about 1/8 inch thick. Cut the dough into circles that will fit your muffin tin or mini pie dish. You can use a glass or round cutter to make sure the crust fits neatly.

Once the circles are cut, gently press the dough into each compartment of your muffin tin or mini pie dish. If you have extra dough, you can either trim the edges or use it to make decorative shapes for the tops of the pies.

Place the crust-lined tin into the fridge for about 15 minutes while you make the filling. This helps the crust hold its shape during baking.

2. Make the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and optional black pepper. Whisk until smooth and fully combined.

If you want to adjust the sweetness, taste the mixture and add more sugar if needed. If you’re using a more intense spice mix, be sure to taste and balance the seasonings.

3. Assemble the Mini Pies

Take the pie crust out of the fridge, and using a spoon, fill each crust with the pumpkin mixture. Be careful not to overfill; leave a little space at the top to prevent spillage.

If you have leftover dough, roll it out and cut small shapes, such as leaves or stars, to decorate the tops of your pies. Place them gently on top of the filling.

4. Bake the Mini Pumpkin Pies

Preheat your oven to 350°F (175°C). Place the muffin tin or mini pie dish on the middle rack of the oven and bake for 20-25 minutes or until the edges of the crust are golden brown, and the filling is set. You can test the filling by gently shaking the pie—if it moves slightly in the center, it’s ready.

5. Cool and Serve

Once baked, allow the mini pumpkin pies to cool in the tin for about 5 minutes. After that, transfer them to a cooling rack to cool completely. They’ll set further as they cool, so don’t worry if they look a little soft in the middle when they first come out of the oven.

Serve them as-is or with a dollop of whipped cream or a sprinkle of cinnamon for that extra cozy touch!

How to Serve Mini Pumpkin Pies

These mini pumpkin pies are versatile and perfect for a wide variety of occasions:

For Thanksgiving or Holidays: Serve them as an adorable addition to your dessert spread.
As Party Treats: These mini pies are perfect for parties or family gatherings where everyone wants their own slice.
With Whipped Cream or Ice Cream: Add a spoonful of whipped cream or a scoop of vanilla ice cream for a creamy contrast to the spiced filling.
With a Cup of Coffee or Tea: Mini pumpkin pies are the perfect complement to a warm beverage for an afternoon treat.
For Meal Prepping: Make a batch and store them in the fridge to enjoy throughout the week.

Storing Mini Pumpkin Pies

Refrigerate Leftovers: Store leftover mini pumpkin pies in an airtight container in the fridge for up to 3 days. They’ll stay fresh and delicious, and the filling will firm up even more as it cools.
Freeze for Later: These pies freeze beautifully! Just wrap each mini pie in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight and warm them up in the oven before serving.
For Best Results: Make sure the pies are completely cooled before storing to avoid any condensation that could make the crust soggy.