Bake Your Way into Fall with These Adorable Mini Pumpkin Pies!

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These easy mini pumpkin pies are the perfect Fall dessert. Made in a mini muffin pan, they’re bite-sized but overflowing with the pumpkin pie flavor we all love (and can’t get enough of this time of year). These mini pies feature a homemade pie crust and a deliciously creamy pumpkin pie filling that includes canned pumpkin puree and spices like cinnamon, ginger, nutmeg, and cloves. Just like a traditional pumpkin pie, these mini versions aren’t complete without whipped topping.

In case you weren’t already enticed to try this mini pumpkin pie recipe, did I mention the cooking, prep, and cooldown time are a lot less than when you bake a regular-sized pumpkin pie? No blind-baking the crust either (yay!). These handheld pies are also so easy to serve, particularly if you have kids.

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Recipe Ingredients

Pie Crust Recipe Ingredients

• 6 tablespoons cold unsalted butter, diced
• 3 tablespoons cold shortening, diced
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold water

Filling Ingredients

• 3 tablespoons + 1 teaspoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• pinch of ground cloves
• pinch of salt
• 1/2 cup + 2 tablespoons canned pumpkin puree
• 2 tablespoons milk
• 2 large eggs

Freshly whipped cream, for serving

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In a medium bowl, combine the butter, shortening, flour, and salt.

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Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results.

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When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork.

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It may need more water, but try not to err on the dry side.

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Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.

Meanwhile, preheat the oven to 400°F.

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Stir together all pumpkin filling ingredients with a whisk. Set aside.

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Remove the pie dough from the fridge and flour a work surface. Roll the dough out to a rough 9″ circle, using more flour as needed to prevent sticking.

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Use a 4″ round cookie cutter to cut out 10 round pieces of dough. You’ll need to gather scraps and re-roll to get 10 circles.

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Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic.

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Divide the pumpkin mixture between the muffin tin cups.

Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.

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Let mini pies cool in the pan completely before removing them. You may need to run a knife around the edges of the pie crusts to pop them out of the muffin tin.

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Serve with homemade whipped cream or a dollop of Cool Whip.

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Storage

• Store your leftover pumpkin pie bites in an airtight container in the fridge for up to 5 days.
• To freeze, layer your cooled mini pumpkin pies on parchment paper in an airtight container for up to 3 months. Thaw them at room temperature before serving.

Recipe Notes

• You can serve your individual pumpkin pies warm or chilled. If you prefer the latter, let them chill for at least three hours after baking.
• If you’d like your pumpkin pie filling to be even more flavorful, you can swap the granulated sugar for brown sugar.
• You can also substitute the cloves, ginger, and nutmeg for 1 teaspoon of pumpkin pie spice.
• Instead of whipped cream, why not top your pies with meringue and torch them for a delicious marshmallow-like finish?
• You can use store-bought and refrigerated roll-out pie crust instead.

Recipe FAQs

Can I make my mini pumpkin pies ahead of time?

Yes, you can definitely make this mini pumpkin pies recipe in advance. Once baked, you can store them, covered, in the fridge for up to 5 days. Serve them chilled or warm them up quickly in the oven before serving with whipped cream. Alternatively, prepare your dough and store it in the fridge for up to 5 days, prepare your filling and store in the fridge for up to 2 days, and then bake them following the instructions below.

Can I add other flavors to the pumpkin pie filling?

For adults only, you could definitely add a tablespoon or two of bourbon or rum. Otherwise, opt for two tablespoons of maple syrup for a sweeter filling, a teaspoon of orange zest, or a teaspoon of your favorite spice, like cardamom or allspice.

What can I use instead of a cookie-cutter?

Instead of a cookie-cutter, you could use a glass or bowl that’s the same size.

Here are a few more of my favorite pumpkin recipes:

Pumpkin Fritters with Orange Marmalade Dipping Sauce

Pumpkin Spice Cupcakes with Cream Cheese Icing

Quick and Easy Pumpkin Spice Cinnamon Rolls