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+ servings

Miniature Pumpkin Pies

All of the wonderful things you would expect from a delicious pumpkin pie in a mini version.

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 20


  • 1 small can of pumpkin puree
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 can evaporated milk
  • 2 rolls refrigerated pie dough


  1. Preheat oven to 425 degrees.

  2. Filling:  Combine pumpkin puree, sugar, eggs, pumpkin pie spice, salt and evaporated milk and mix until smooth, using a whisk or hand held mixer.  Set aside.

  3. Crusts:  Open and unroll both pie crusts.  Using a 2" round cookie cutter or rim of cup {that is equivalent} cut out 10 circles from each crust.  {See below how to make pumpkin pie dough topper with extra scraps}  Spray the bottom of 20 muffin cups with non stick cooking spray and place a pie dough circle into each one.  Be sure to push dough down into cup and up the sides of cup.

  4. To assemble/bake:  Divide the pumpkin filling between the 20 cups and bake for 10 minutes in the preheated 425 degree oven.  After 10 minutes turn the oven down to 350 degrees and cook for an additional 20-25 minutes or until a knife inserted in the middle of the pie comes out clean.  Cool for 5 minutes and remove from pan to cool for an additional 15 minutes on a cooling rack.  {Refrigerate if you are not going to eat them within 3 hours}

  5. To serve:  Top with whipped cream and pumpkin pie dough topper {see note below} if desired.

Recipe Notes

*To make the pumpkin pie dough topper:  Take the remaining scraps of pie dough and cut 20 small pumpkins using a cookie cutter.  Put onto a greased baking sheet and sprinkle with cinnamon sugar mixture.  Bake for 8-10 minutes in a 350 degree oven and serve over the top of your Miniature Pumpkin Pie.

*Don't have pumpkin pie spice?  Combine 1 teaspoon cinnamon, 1/4 teaspoon loves, 1/4 teaspoon ginger, 1/4 teaspoon allspice and 1/4 teaspoon nutmeg.  Makes 1 tablespoon.