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    Home » Pies

    Mini Pumpkin Pies

    Published: October 11, 2021 - Last updated: February 8, 2023 by Erika

    Jump to Recipe
    mini pumpkin pies pin

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

    Mini Pumpkin Pies are the dessert every Thanksgiving table needs. It's filled with a creamy combination of pumpkin pie mix, eggs and evaporated milk, baked in mini pie crusts and topped with a dollop of whipped cream. No need for knives or plates, each person gets their very own individual pumpkin pie all to themselves!

    mini pumpkin pies on a table.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Pumpkin Recipes You'll Love
    • Mini Pumpkin Pies

    Check out my Cake Mix Pumpkin Muffins and my Pumpkin Spice Syrup for more great pumpkin recipes!

    Thanksgiving isn't quite the same without some pumpkin pie. The holidays and pumpkin pie go hand in hand! These mini pumpkin pies are perfect for Thanksgiving because each person gets their very own individual pie all to themselves.

    I don't know about you, but I'm happy to have less dishes to wash from a holiday dinner! No plates or knives required here. All you need is a fork, or spoon!

    top view of mini pumpkin pies on a table.

    Why You’ll Love This Recipe

    • Made with canned pumpkin pie mix for a consistently good result.
    • Made with a store bought pie crust to save time, especially during the busy holiday season!
    • Pumpkin pie is one of the easiest of all the pies to make.
    • This recipe makes 6 mini pumpkin pies, but can easily be doubled.
    • Perfect for any holiday, not just Thanksgiving! We love it at Halloween and Christmas too!

    Ingredients You’ll Need

    mini pumpkin pies ingredients.
    • Pumpkin Pie Mix: Puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, cloves and sugar.
    • Eggs: Typical for pumpkin pies.
    • Evaporated Milk: Gives the pies a lighter, airier bake.
    • Mini Pie Crusts: I use mini graham cracker crusts.
    • Whipped Cream - Totally optional, but who doesn't love a little whipped cream on their pumpkin pie?!

    Step-By-Step Instructions

    four image process making mini pumpkin pies.

    Step 1:

    Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.

    Step 2:

    In a large mixing bowl, mix together the pumpkin pie mix and evaporated milk. Whisk in the the two eggs.

    Step 3:

    Pour the mixture into the mini pumpkin pie crusts. Place them on the baking sheet.

    Step 4:

    Bake the pies for 45 minutes. To be sure they are done, test by placing a toothpick in the center and it should come out almost clean.

    Step 5:

    Let the pies cool. Serve topped with whipped topping and enjoy!

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    top view of mini pumpkin pies on a kitchen towel.

    Expert Tips

    • Some cracking on the tops of the pumpkin pies is completely normal!
    • Pumpkin pie is great for holidays because you can make it ahead. Just keep them covered or in an airtight container.
    • The mini pies may still be a slightly jiggly in the center when it’s ready to take out of the oven. They will firm up afterwards since the pies will continue to cook a bit after being removed from oven.

    Variations

    • Try melting some chocolate chips and swirling some of the chocolate on top of the pies with a butter knife before baking.
    • Sprinkle some streusel on top of the pies before baking!
    • Roll out some store bought pie crust, cut out 1-inch leaves with a leaf cookie cutter. Bake at 350 degrees F for about 8-10 minutes, or browned. Once cooled, place a leaf cutout on top of a dollop of whipped cream on each mini pie for a fancier presentation.
    • Chop up some walnuts and sprinkle them on top before baking for some extra crunch!

    Storing & Freezing

    Storing: Cover the pumpkin pies with plastic wrap and store in the refrigerator for up to 4 days.

    Freezing: Cover the pies tightly is plastic wrap, then aluminum foil and store in the freezer for up to a month. Place in the refrigerator overnight to thaw.

    Recipe FAQ's

    How can I tell when my pumpkin pies are done baking?

    Pumpkin pie has a slight jiggle when it's done baking, but it shouldn't appear wet on top. The pie will actually set up once it sits after it's done baking.

    Do I need to blind bake the crust before adding the filling?

    Nope! Just pour the pumpkin pie filling into an unbaked pie crust, and bake it in the oven.

    Can I make these pies ahead of time?

    Absolutely! These pies last up to 4 days in the refrigerator, so feel free to make these pies at least a day ahead of a big dinner!

    Can I use pumpkin pie purée instead of the pumpkin pie mix?

    Sure! Pumpkin pie mix is just pumpkin purée with the seasonings already added. If you use pumpkin purée you'll need to add sugar and some pumpkin pie spice seasonings to the purée.

    How do I make pumpkin pie spice?

    Pumpkin pie spice consists of ground cinnamon, nutmeg, ginger, allspice, and cloves. You can buy it at the store or make it at home.

    Can I double this recipe to make more mini pumpkin pies?

    Absolutely! This recipe is pretty easy to double, or even triple!

    More Pumpkin Recipes You'll Love

    • chocolate pumpkin cake roll thumbnail picture.
      Chocolate Pumpkin Roll Cake
    • pumpkin banana muffins thumbnail picture.
      Pumpkin Banana Muffins

    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.

    mini pumpkin pies thumbnail picture.

    Mini Pumpkin Pies

    Erika
    Mini pumpkin pies are the dessert every Thanksgiving table needs. It's filled with a creamy combination of pumpkin pie mix, eggs and evaporated milk, baked in mini pie crusts and topped with a dollop of whipped cream. No need for knives or plates, each person gets their very own individual pumpkin pie all to themselves!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Pies
    Cuisine American
    Servings 6 Servings
    Calories 313 kcal

    Equipment

    • Stainless Steel Mixing Bowls with Lids, Set of 3

    Ingredients
      

    • 30 ounce can pumpkin pie mix
    • 12 ounce can evaporated milk
    • 2 large eggs
    • 6 graham cracker mini pie crusts I use Keebler
    • Whipped cream for topping optional
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    Instructions
     

    • Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
    • In a large mixing bowl, mix together the pumpkin pie mix and evaporated milk. Whisk in the the two eggs.
    • Pour the mixture into the mini pumpkin pie crusts. Place them on the baking sheet.
    • Bake the pies for 45 minutes. To be sure they are done, test by placing a toothpick in the center and it should come out almost clean.
    • Let the pies cool. Serve topped with whipped topping and enjoy!

    Notes

    • Some cracking on the tops of the pumpkin pies is completely normal!
    • Pumpkin pie is great for holidays because you can make it ahead. Just keep them covered or in an airtight container.
    • The mini pies may still be a slightly jiggly in the center when it’s ready to take out of the oven. They will firm up afterwards since the pies will continue to cook a bit after being removed from oven.
    • Storing: Cover the pumpkin pies with plastic wrap and store in the refrigerator for up to 4 days.
    • Freezing: Cover the pies tightly is plastic wrap, then aluminum foil and store in the freezer for up to a month. Place in the refrigerator overnight to thaw.

    Nutrition

    Calories: 313kcalCarbohydrates: 49gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 72mgSodium: 363mgFiber: 5gSugar: 36g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keyword Mini Pumpkin Pies
    Tried this recipe?Let us know how it was!

    Enjoy!

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    Welcome!

    I'm Erika! I'm so glad you're here. I live in Arizona where the sun is always shining! I'm a mom of four who loves spending time in the kitchen cooking, baking and eating!

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