Bite-sized pumpkin pies are the perfect little treats for fall gatherings or anytime you crave a taste of pumpkin pie without committing to a full slice.
These mini pies have a buttery, flaky crust and are filled with a creamy, spiced pumpkin filling.
They’re easy to make, adorable to serve, and ideal for parties, holidays, or just a cozy dessert at home.
Top them with a dollop of whipped cream for the ultimate pumpkin pie experience!
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Total Time: 45-50 minutes
- Yield: 24 mini pies 1x
Ingredients
- 1 package refrigerated pie crusts (2 crusts), softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- Whipped cream
- Ground cinnamon, for dusting (optional)
Instructions
- Preheat the oven and prepare the muffin tin (5 minutes):
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin tin (24-cup) with non-stick spray.
- Cut and shape the crust (5 minutes):
- Unroll the pie crusts and use a round cookie cutter (about 2.5-3 inches) to cut out circles.
- Gently press each circle into the cups of the mini muffin tin, pressing down and up the sides to form little crusts. Gather any scraps and re-roll as needed to fill all 24 cups.
- Make the pumpkin filling (5 minutes):
- In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, salt, and evaporated milk until smooth and well combined.
- Fill the mini pie crusts (5 minutes):
- Spoon about 1 tablespoon of pumpkin filling into each prepared crust, filling nearly to the top but being careful not to overfill.
- Bake the mini pies (20-25 minutes):
- Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is set. You can test by gently inserting a toothpick in the center of a pie; if it comes out mostly clean, they’re ready.
- Remove from the oven and let the mini pies cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and garnish (5 minutes):
- Top each mini pie with a small dollop of whipped cream and a light dusting of cinnamon, if desired. Serve these Bite-Sized Pumpkin Pies warm or at room temperature and enjoy!
Notes
These bite-sized treats are great for make-ahead desserts; simply store them in an airtight container in the refrigerator for up to three days.
Just before serving, add the whipped cream for the freshest presentation. You can also customize the flavor by adding a splash of vanilla extract to the filling or by using pre-made pumpkin pie spice instead of the individual spices.
Whether you’re hosting a family gathering or simply indulging in a personal treat, these Bite-Sized Pumpkin Pies are sure to bring smiles!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 mini pie
- Calories: 60
- Sugar: 4g
- Sodium: 55mg
- Fat: 3g
- Carbohydrates: 8g
- Fiber: >1g
- Protein: 1g
- Cholesterol: 10mg
