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Pumpkin pies are great, but MINI pumpkin pies are even better! At a time when you’re going to be stuffed like a turkey with delectable dishes and wanting to try everything on the table, this dessert is a great way to get your pumpkin pie fix without indulging in an entire slice along with all the other desserts. Something that all the kids and grown-ups alike will love, these bite-sized desserts are easy to make, since you don’t need to worry about making a crust from scratch– and they’re really fun to eat. Whip up a batch (or four) of these and make sure to hard some, because they’re going to go fast!

Mini Pumpkin Pies

Yields 3 dozen


  • 3 store-bought roll-out pie dough crust or mini tart shells
  • 1 cup canned pumpkin
  • 1 (5 oz.) can evaporated milk
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice
  • mini muffin pan (or regular, just use larger cookie cutter)


  1. Preheat oven to 350º F.
  2. In a medium bowl, mix together pumpkin, evaporated milk, sugar, vanilla, cinnamon, nutmeg, allspice and salt until smooth.
  3. Beat in egg until just incorporated.
  4. Take pie crust out of refrigerator and roll it out on a generously floured surface. Roll dough out to a 1/4-inch thickness.
  5. Use a 2-3-inch cookie cutter to cut out mini pie crusts. Return pie crust to the fridge while first round bakes.
  6. Transfer crusts to muffin tin and gently mold them into the muffin rounds.

    Optional: “flute” the edges of the crusts with your fingers or a fork.

  7. Fill each crust with 1/2-1 tablespoon pie filling.
  8. Transfer muffin tin to oven and bake for 15-17 minutes, or until crusts are golden and centers have set.
  9. Remove to a wire rack to cool and serve at room temperature.

    Optional: garnish with whipped cream.

Recipe adapted from Dessert For Two

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