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Mini Pumpkin Pies for Easy Fall Baking
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Mini Pumpkin Pies

These delightful mini pumpkin pies are bite-sized dessert treats featuring a spiced custard filling nestled inside a crisp, buttery pastry shell. Perfect for holiday gatherings or casual fall events, these handheld portions offer the classic flavor of pumpkin pie without the mess of slicing. They bake quickly in a mini muffin tin, ensuring a uniform ratio of crust to filling in every bite, making them a crowd-pleasing, easy-to-transport dessert for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Easy No Bake Treats
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 15 oz 100% pumpkin puree
  • 5 oz evaporated milk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 2 sheets pie crust dough

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease a 24-cup mini muffin tin with non-stick cooking spray.
  3. Roll out the pie dough on a lightly floured surface to a 1/8-inch thickness.
  4. Cut the dough into 3-inch circles using a biscuit cutter or a round glass.
  5. Press each circle gently into the muffin tin cups, ensuring the edges stand slightly above the rim.
  6. Whisk the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin spice in a large mixing bowl until perfectly smooth.
  7. Pour the mixture into the prepared dough shells until each cup is about three-quarters full.
  8. Bake for 20 to 25 minutes or until the center of the pies is set.

Notes

Ensure the pumpkin puree is not pumpkin pie filling. Keep refrigerated if storing leftovers. These are best served at room temperature or slightly chilled.