Go Back

Mini Pumpkin Pies

Mini pumpkin pies with buttery refrigerated crust cups and a smooth custard filling, baked until just set and golden. Chill for 1 hour for clean, sliceable mini pies topped with whipped cream and cinnamon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
chilling 1 hour
Total Time 1 hour 47 minutes
Servings: 24 mini pies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For pie crust cups
  • 2 refrigerated pie crusts Use store-bought refrigerated pie crust; cut into 3.5-inch circles.
  • 1 greased mini muffin tin Grease the tin before pressing in dough, or use a nonstick 24-cup mini muffin tin.
For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup evaporated milk Or substitute heavy cream for a richer filling.
  • 0.67 cup brown sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon Ground cinnamon for the filling.
  • 0.25 tsp salt
  • 1 tsp vanilla
  • 1 whipped cream For serving.
  • 1 cinnamon Extra cinnamon for a dusting on top.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Preheat and shape the crust cups
  1. Preheat the oven to 375°F, and grease a mini muffin tin so the crust cups release easily.
  2. Cut refrigerated pie crusts into 3.5-inch circles and press one into each greased mini muffin cup.
Make the pumpkin custard
  1. Whisk pumpkin puree, eggs, evaporated milk (or heavy cream), brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla until smooth.
Fill and bake
  1. Fill each crust cup about 3/4 full with the pumpkin custard.
  2. Bake for 18-22 minutes at 375°F, until the filling is just set and the crust is golden with a lightly browned edge.
Chill and serve
  1. Cool the mini pies completely at room temperature before chilling.
  2. Refrigerate for 1 hour to fully set the custard.
  3. Top each mini pumpkin pie with whipped cream, then dust with cinnamon right before serving.

Notes

For the neatest texture, bake until the center jiggles only slightly—overbaking can make the custard grainy. Refrigerate mini pies in a covered container for up to 4 days; freeze for up to 1 month (freeze without whipped cream, then thaw in the fridge). For a dairy-free swap, use coconut milk or unsweetened oat cream in place of evaporated milk/cream to keep the custard smooth.