Mini Pumpkin Pies: 12 Festive Bites for Fall Gatherings

January 6, 2026

Mini Pumpkin Pies have become a delightful staple in my fall baking repertoire. Growing up, my grandmother would whip up her famous pumpkin pie every Thanksgiving, filling the house with the warm, comforting aroma of spices and sweetness. Now, I love creating these miniature pumpkin pies that capture the essence of that tradition but in a fun, bite-sized format. These small pumpkin pies are perfect for gatherings, allowing everyone to enjoy their own little serving. The buttery crust and creamy filling are sure to bring joy to your holiday celebrations. Let’s get cooking!

Why You’ll Love This Mini Pumpkin Pies

Quick and easy to prepare, making them perfect for busy bakers.
Deliciously creamy filling that captures the essence of traditional pumpkin pie.
Perfectly portioned as bite-sized pumpkin pies for guests.
Great for Thanksgiving or any fall gathering.
Can be made gluten-free with the right crust.
Fun for kids and adults alike, making them ideal for family gatherings.

Ingredients for Mini Pumpkin Pies

Here’s everything you need for these delightful mini pumpkin pies:

1 package pie crust – for the perfect flaky base.
1 cup pumpkin puree – the star ingredient that gives these pies their signature flavor.
1 can (14 oz) sweetened condensed milk – adds creaminess and sweetness to the filling.
2 large eggs – binds the filling together.
1 1/2 teaspoons pumpkin pie spice – infuses the pies with warm, spicy flavors.
1/4 teaspoon salt – enhances the sweetness of the filling.
1 teaspoon vanilla extract – adds depth to the flavor.

How to Make Mini Pumpkin Pies

Step 1: Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it lightly or using muffin liners.
Step 2: Roll out the pie crust and cut circles to fit into the muffin tin wells. Press the dough into the wells firmly.
Step 3: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until the mixture is smooth and well combined.
Step 4: Spoon the filling into each pie crust in the muffin tin, filling them nearly to the top.
Step 5: Bake in your preheated oven for 20-25 minutes, or until the filling is set and slightly puffed.
Step 6: Allow the pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Serve with a dollop of whipped cream or your favorite toppings.

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Pro Tips for the Best Mini Pumpkin Pies

Follow these tips for a flawless batch of mini pumpkin pies:

Use a quality pie crust for the best texture and flavor.
Ensure all ingredients are at room temperature for a smooth filling.
Don’t overfill the pie crusts to prevent spilling while baking.

What’s the secret to perfect Mini Pumpkin Pies?

The secret lies in the balance of spices and the quality of your pumpkin puree. Opt for fresh pumpkin puree for a richer flavor if possible.

Can I make Mini Pumpkin Pies ahead of time?

Absolutely! You can prepare the filling and store it in the refrigerator for up to 24 hours before baking.

How do I avoid common mistakes with Mini Pumpkin Pies?

Avoid common pitfalls by ensuring your oven is preheated and your crust is well-fitted in the muffin tin to prevent leaks.

Best Ways to Serve Mini Pumpkin Pies

These mini pumpkin pies are delightful on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair beautifully with hot apple cider for a cozy fall treat.

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Nutrition Facts for Mini Pumpkin Pies

Per serving (1 mini pie):

Calories: 210
Fat: 9g
Saturated Fat: 3g
Protein: 4g
Carbohydrates: 28g
Fiber: 1g
Sugar: 10g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Mini Pumpkin Pies

To store your mini pumpkin pies, let them cool completely before placing them in an airtight container. They can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) until warmed through.

Frequently Asked Questions About Mini Pumpkin Pies

Can I freeze mini pumpkin pies?

Yes! They freeze very well. Just wrap each pie tightly in plastic wrap, then in foil. They can be frozen for up to 3 months.

What is a mini pumpkin pie recipe?

A mini pumpkin pie recipe is a scaled-down version of the traditional pumpkin pie, usually baked in a muffin tin, making them easy to serve and enjoy.

Why are mini pumpkin pies popular?

Mini pumpkin pies are popular because they are adorable, easy to serve at gatherings, and offer the same delicious flavor of traditional pumpkin pie in a convenient size.

What are healthy mini pumpkin pie alternatives?

For a healthier twist, consider using a whole grain crust or a nut-based crust, and substitute the sweetened condensed milk with coconut milk or a dairy-free option.

Variations of Mini Pumpkin Pies You Can Try

Consider trying gluten-free mini pumpkin pies by using a gluten-free crust. You can also experiment with different spices, such as ginger or nutmeg, for a unique flavor. Another fun idea is to create pumpkin tartlets by using a tart pan instead of a muffin tin.