Author: Kris Lodhi
Here’s a Mini Pumpkin Pie version that’s great for parties, Thanksgiving buffets, or just portion-friendly treats!
Mini Pumpkin Pies
Ingredients:
For the crust:
1 package refrigerated pie crust (or homemade if you prefer)
For the filling:
1 (15 oz) can pumpkin purée (or 2 cups homemade)
¾ cup brown sugar (or granulated sugar or use a sugar substitute)
2 large eggs + 1 yolk
1 cup heavy cream (or evaporated milk)
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
½ tsp salt
1 tsp vanilla extract
Instructions:
Prep pans
Preheat the oven to 350°F.
Grease a standard muffin tin (12 wells).
Cut and press crusts
Roll out the pie crust.
Cut circles about 3 ½ inches wide (a cookie cutter or glass works well).
Press each round into a muffin tin well, making little crust “cups.”
Make filling
Whisk pumpkin purée, sugar, eggs, cream, spices, salt, and vanilla until smooth.
Fill & bake
Spoon filling into each crust (about ⅔ full).
Bake for 25–30 minutes, until centers are set but slightly jiggly.
Cool & serve
Let cool in the tin for 10 minutes, then carefully remove.
Cool fully before topping with whipped cream and a sprinkle of cinnamon.
Tip: You can also make these crustless by skipping the pastry and just baking the filling in greased muffin tins. They pop out like pumpkin custard bites. See our Traditional vs Crustless Pumpkin Pie article for more information.
