Deliciously Easy Mini Pumpkin Pies for Fall Baking Fun

Mini Pumpkin Pies are the answer if you’re standing in your kitchen, late September, wondering how to bring that warm, cozy fall comfort into your house without battling a whole pie crust at midnight. Seriously, sometimes you just crave that pumpkin spice goodness but can’t be bothered with all the dough drama. Or maybe you just want something a bit more bitesize and kid-friendly? Trust me, I’ve been in your shoes. Sometimes I even swap between these and my favorite cinnamon swirl pumpkin bread mini loaves or go all-out on deliciously spooky jack-o-lantern pumpkin hand pies for a treat that gets the neighbors talking. Anyway, let’s get into this easy, stress-free way to make mini pumpkin pies that are basically fall in a muffin tin.

You Will Love These Mini Pumpkin Pies Because:

First off, mini pumpkin pies are just plain fun. Maybe I’m a sucker for anything "mini" (looking at you, mini pizza bagels), but people always light up when you bring these out. They’re bite-sized, perfectly spiced, and honestly less intimidating than juggling a big, wobbly pie. They also travel way better than regular pie, just saying!

Have picky eaters in the house? Or folks avoiding certain foods? These can be tweaked super easily. Even if you mess up the crimping (happens here… a lot), they still look adorable. No need to fuss too much.

If you love that classic pumpkin-y flavor but prefer a lighter dessert, these are your ticket. You’ll get all that creamy filling with an easy crust snap in every bite. Kind of makes you want to bake a second batch "just in case", right?

My family devoured these mini pumpkin pies in about twelve minutes. No leftovers. Even my picky teenager called dibs on the last one, which basically never happens with pumpkin stuff!

Overview: How to Make Mini Pumpkin Pies

So, let’s break it down without any of the fuss. You’ll need some simple ingredients: a good can of pumpkin puree, egg, sweetened condensed milk, your favorite pumpkin pie spices (if you skip nutmeg, that’s cool, no judgement), sugar, and—don’t come at me—store-bought pie crust. Listen, homemade pie dough has its place, but if I’m trying to whip up mini pumpkin pies before anyone gets hangry, store-bought saves the day!

Roll out your dough, cut circles to tuck in a muffin tin (honestly, a glass or biscuit cutter works just fine). Mix up your filling, spoon it right in, and bake. There’s almost zero stress with these. Messy edges? It adds character.

I usually serve these warm and then have to remind myself not to touch another one until everyone’s had their share. If you get a little wild, top with whipped cream or even a dollop of ice cream (or, hey, go for delicious pumpkin cupcakes with cinnamon cream cheese frosting if you want an extra treat). That’s it. Done.

Ingredient	Amount	Notes
Pumpkin Puree	1 can (15 oz)	Use 100% pure pumpkin
Egg	1 large	Room temperature for best mixing
Sweetened Condensed Milk	1 cup	Adds sweetness and creaminess
Pumpkin Pie Spice	1 tablespoon	Or adjust to taste
Sugar	3/4 cup	Regular granulated sugar
Pie Crust	1 store-bought crust	Cut into circles for mini pies

Filling is Adapted From My Favorite Pumpkin Pie

Let me spill the beans: the filling for these mini pumpkin pies is basically a foolproof riff on my classic go-to pumpkin pie. Years back, I’d tinker with ratios and spice combos every year, trying (and failing) to impress my picky aunt at Thanksgiving. Turns out, simplicity wins every time.

What makes this filling stand out? It’s sweet because of condensed milk, but not cloying. It gets that nice hint of cinnamon and just a tiny smack of nutmeg, if you want it. The egg makes it sturdy but creamy. No wateriness here—I seriously can’t stand soggy pumpkin desserts.

Also, it’s forgiving. Maybe you underbake one tray and overbake another… nobody notices with mini pumpkin pies, since they set up like a dream. And if you swap in a splash of maple syrup or a pinch of ginger, the recipe won’t protest. I even let the kids help stir, even though half the cinnamon ends up on the table. Oops.

More Variations of Pumpkin Pie

There’s something about fall that gets me into mad scientist mode in the kitchen, especially when it comes to these little pies. Mini pumpkin pies are great blank canvases, so why not experiment? If you get bored easily (me), you can:

• Use graham cracker crust instead of traditional pie dough for that extra crunch.
• Swirl in some chocolate chips or pecan pieces before baking for a surprise crunch.
• Add a dash of chai spice if you want a little warmth in each bite.
• Serve with caramel drizzle or a sprinkle of sea salt, and suddenly your kitchen smells like a five-star restaurant!

Families love to decorate them too. Kids can get creative with silly whipped cream faces or sprinkles. If you want more inspiration, check out these apple pumpkin streusel muffins for another fun twist. You could make a pumpkin dessert sampler board if you’re stubborn like me and cannot settle on just one treat.

Related Recipes

If you fell in love with mini pumpkin pies (and you will, I promise), there’s a whole line-up of sweet fall recipes waiting for you. For something just as easy but a little quirky, these delicious pumpkin cheesecake truffles are perfect for late-night snack runs to the fridge—or midnight stress eating, hey, no judgment.

Craving something on the spicier side? Oh, heck, don’t miss these heavenly brown butter pumpkin chocolate chip cookies or, if chocolate isn’t your thing, peek at deliciously easy the best crumbl pumpkin pie cookies everyone will love. There’s pretty much a pumpkin thing here for every mood—cozying up with hot tea, fast desserts for parties, or just bribing your roommates to do the dishes.

You could even get wild and go the savory route (think easy mini deep dish crescent roll pizzas). The possibilities are kind of endless!

Common Questions

Can I freeze mini pumpkin pies?
Yep, absolutely. Let them cool first, wrap each in foil, pop them in a bag, and you’re set. Defrost on the counter or nuke them gently.

Can I use a different crust?
For sure. Graham crackers, crushed cookies, or even phyllo dough if you’re fancy. Store-bought pie crust is fine. Flaky is best, but I won’t judge shortcuts.

How do I know when they’re done baking?
Look for mostly set filling (maybe a tiny jiggle), golden edges, and a toothpick in the center comes out almost clean. Trust your nose too.

Can I make these dairy free?
You sure can. Try coconut milk instead of condensed milk, and use a vegan crust. Tastes just as amazing.

How long do they last?
They’ll keep in the fridge for three or four days, but honestly, they disappear much quicker. You’ve been warned.

Give These Mini Pies a Try This Fall

If you’re tired of complicated recipes or cleaning up someone else’s pie fail, mini pumpkin pies are about to become your new favorite fall activity. They’re cheerful, easy, and perfect for sharing… not that you’ll actually want to share, though! Give them a whirl, experiment with new spins, and tag a friend to bake with you. If you ever want more pumpkin inspiration, hit up sites like Serious Eats or check out King Arthur Baking’s huge fall recipe collection for new ideas. Happy fall baking, friends!

Print