All the cozy spice and creamy texture of a classic pumpkin pie—shrunk into individual portions! These mini pumpkin pies are baked in tart tins with flaky pie crust and topped with lightly sweetened whipped cream. They’re perfect for Thanksgiving or Friendsgiving dessert tables, or just to satisfy that pumpkin craving any time of year.
Ingredients
For the Filling:
• 1 (14 oz) can pumpkin purée
• ¾ cup evaporated milk
• 2 large eggs
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ teaspoon salt
For the Crust:
• 2 store-bought pie crusts
• Extra flour, for dusting
For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Pumpkin pie spice, for dusting (optional)
Instructions
1. Prep your tart tins.
Roll out the pie crust and cut 4½-inch circles. Gently press into tart tins or muffin tins. Prick the bottoms with a fork and chill while you prep the filling.
2. Make the filling.
Whisk together the pumpkin, evaporated milk, eggs, both sugars, pumpkin pie spice, vanilla, and salt until smooth.
3. Bake.
Preheat oven to 350°F (175°C). Fill each crust about ¾ full. Bake for 22–26 minutes, or until the centers are just set with a slight jiggle.
4. Cool.
Let pies cool completely before removing from tins.
5. Whip and top.
Whip the cream, powdered sugar, and vanilla to soft peaks. Top each mini pie with a dollop or swirl, and dust with pumpkin pie spice if desired.
Suggested Pairings
• Serve with gingersnap cookies or spiced pecans
• Add to a Thanksgiving dessert board
• Pair with a hot latte or cinnamon tea
FAQs
Can I use condensed milk instead of evaporated milk?
Yes, but it’s sweeter—so reduce the sugar by about half.
Can I make these ahead?
Yes! Store in the fridge for up to 4 days. Add whipped cream just before serving.
Can I use a graham cracker crust?
Absolutely! Just press it into muffin tins and bake as directed.
✅ Why You’ll Love This Recipe
• Classic pumpkin pie flavor in a fun, personal size
• Great for make-ahead entertaining
• Topping with whipped cream + spice makes them feel extra special
Mini Pumpkin Pie
Ingredients
- 14 oz Can pumpkin purée
- ¾ cup Evaporated milk
- 2 Large eggs
- ½ cup Granulated sugar
- ¼ Light brown sugar
- 1½ tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- ½ tsp Salt
- 2 Store-bought pie crusts
- 1 cup Heavy whipping cream
- 2 tbsp Powdered sugar
- ½ tsp Vanilla extract
- Pumpkin pie spice (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or mini tart pans.
- Roll out the store-bought pie dough on a lightly floured surface. Cut out 4½-inch circles and gently press each into the muffin tin wells. Trim any excess dough and prick the bottoms with a fork. Chill the pan while you make the filling.
- In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the filling into each prepared crust, filling each about ¾ of the way full.
- Bake for 22–26 minutes, or until the centers are set but still have a slight jiggle and the crusts are golden.
- Let the mini pies cool in the tin for about 15–20 minutes, then carefully remove and transfer to a wire rack to cool completely
- In the meantime, whip the cream with powdered sugar and vanilla until soft peaks form.
- Top each cooled pie with a swirl of whipped cream and a light dusting of pumpkin pie spice before serving.
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