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A mini pumpkin pie on a small blue and white plate.

Mini Pumpkin Pies

Personal pumpkin pies topped with a dollop of whipped cream!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 pies
Calories 170kcal


  • Large bowl
  • Rolling Pin
  • Muffin tin


  • 1 pie crust I used my butter crust recipe but frozen pie dough works too.
  • 1 cup can pumpkin puree
  • ½ cup brown sugar lightly packed
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 egg room temperature, large
  • 1/2 cup heavy cream 120mL


  • Heat the oven to 350 degrees. Remove your chilled pie dough and let it sit on the counter for about 5 minutes to soften slightly. Roll our on a floured surface to about 1/8 an inch thick.
  • Use a round 3.5-4 inch cookie cutter to cut circles for the mini pies. Re-roll scraps if needed.
    Mini Pumpkin Pies
  • Press cut dough into wells of your muffin tin. If you think you crusts look a bit shallow then use your fingers to work the crust upwards so you can add more filling later.
    Mini Pumpkin Pies
  • In a large bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, egg, cream, and vanilla.
    Pumpkin Pie
  • Fill each mini pie about 3/4 the way up, you want to leave about a 1/4 inch of crust exposed.
  • Bake for about 25 minutes, until the filling is just set and the edge of the pie crust s golden.
  • Set aside to cool completely.
  • Serve with the whipped cream and a sprinkle of cinnamon.


  • Try adding strips of parchment paper in the wells of the muffin tin before adding the dough. These will act as handles making t easy to remove the mini pies after baking.
  • Roll that pie dough out thinner than you are used to! It should be closer to 1/8 an inch than the standard 1/4 inch thickness. These are min pies and you want a thin crust with lots of filling.
  • If it's a Cold day then try warming the pie filling in a pot over medium low heat before adding to the pie shells. Make sure to stir constantly. Doing this will help the pies bake faster and more evenly. 
  • Feel free to adjust the spice profile/level to your liking.
  • Sub in a few tablespoons of water for vodka. The vodka will burn off during baking but help your dough come together without activating the gluten.
  • Try adding a half teaspoon of cinnamon and a few pinches of your favorite spices to the pie dough along with the flour if you're making it from scratch.
  • Whipped cream is a classic topping but you can always whip up a batch of meringue, pipe beautiful dollops and torch them for a marshmallowy finish.
  • These keep really well in the fridge so go ahead and make them a day or two in advance!


Serving: 1g | Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 115mg | Potassium: 29mg | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.7mg