Easy Mini Pumpkin Pies

⭐️ Why These Mini Pumpkin Pies Are The Best

People searching for pumpkin pie, mini pumpkin pies, pumpkin pie bites, or easy Thanksgiving desserts want:

• Simple ingredients

• Clear, tested instructions

• Foolproof baking tips

• A recipe that works with store-bought or homemade crust

• Step-by-step guidance for muffin tin pumpkin pies

• Seasonal flavor with rich pumpkin spice

• A dessert that is cute, transportable, and perfect for parties

This blog post gives readers all of it — plus the option to use your Caraway non-stick muffin pan, which makes the pies release beautifully without sprays or liners.

What Are Mini Muffin Tin Pumpkin Pies?

Mini muffin tin pumpkin pies are individual handheld pumpkin pies made by cutting pie dough into circles, pressing them into your muffin tin, and filling each cup with a creamy pumpkin filling. They bake quickly (just 15–17 minutes!) and set beautifully, making them ideal for gatherings.

They taste exactly like traditional pumpkin pie — but cuter, easier to serve, and easier to bake.

Ingredients You Need

You only need six ingredients for the pumpkin filling:

• 1 can pumpkin purée

• 1 can sweetened condensed milk

• 2 large eggs

• 2 tbsp pumpkin pie spice

And:

• 1–2 pie shells or my homemade pie crust recipe (included below!)

This recipe makes enough filling for two pie shells OR roughly 24 mini pies. If using store-bought dough, grab two pie crusts so you can make a second batch — you will have leftover filling.

Use a Caraway Muffin Pan for the BEST Results

Caraway’s non-toxic non-stick bakeware is a game changer for recipes like this. Because the surface is naturally non-stick, there is no need for cooking spray. The crust pops right out, evenly browned and perfectly shaped every time.

If you’re not using a Caraway muffin tin, you can lightly spray each cup with nonstick spray to help the mini pies release.

And don’t forget — you can get 10% off sitewide at Caraway with code STACIE. Perfect for stocking up before holiday baking!

How to Make the Best Mini Pumpkin Pies

Here’s the simple step-by-step process:

1. Roll out your pie crust

You can use store-bought or homemade dough. Roll it out on a lightly floured surface.

2. Cut into circles

Use a round drink glass, biscuit cutter, or cookie cutter about 3 to 3.5 inches wide.

3. Press into your muffin tin

Gently stretch the dough circles so they fit down into the cups with little crust “walls” that hold the filling.

4. Make your pumpkin pie filling

Whisk your eggs, then add pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Whisk until smooth.

5. Fill each pie shell

Fill almost to the top — the filling puffs slightly but settles as it cools.

6. Bake at 375°F for 15–17 minutes

The centers should still be slightly jiggly. They’ll finish setting as they cool.

7. Cool before removing

Let them sit in the pan for 10 minutes before transferring to a cooling rack.

Baking Tips for Perfect Mini Pumpkin Pies

✔ Keep your pie dough cold

Cold dough = flaky crust.
Warm dough = shrinking and slumping in the pan.

If homemade dough warms up as you cut and press circles, pop the muffin tin into the fridge for 10–15 minutes before filling.

✔ Don’t overfill

Fill the crusts just below the rim.
The custard will puff slightly while baking and fall back into place as it cools.

✔ Let them rest after baking

Custard continues setting after it leaves the oven.
If you try to move them too soon, they tear or collapse.

That 10-minute rest in the tin is crucial.

✔ Use pumpkin purée, not pumpkin pie filling

Pumpkin pie filling already contains sweetener and spices — skip it and go with pure pumpkin for the perfect consistency.

✔ Sweetened condensed milk makes them ultra-creamy

No need for evaporated milk + sugar.
Sweetened condensed milk guarantees:

• Creamy texture

• Perfect set

• No cracks

• Foolproof custard consistency

✔ Bake on the lower-middle rack

This helps the crust brown while the custard sets gently.

✔ Want glossy pie tops?

Brush a tiny amount of warm condensed milk over the tops immediately after baking for a delicate sheen.

How to Serve Mini Pumpkin Pies

You can serve these warm, room temperature, or cold — they’re delicious every way.

Top with:

• Homemade whipped cream

• Maple whipped cream

• Cinnamon sugar dust

• Caramel drizzle

• Candied pecans

• A tiny fall-themed cookie cutter shape (leaves, pumpkins, hearts)

They also make perfect dessert board additions for parties!

Storage & Make-Ahead Instructions

✔ Store in the refrigerator

Pumpkin pie is a custard pie, so it needs to be refrigerated.

Store in an airtight container for up to 4 days.

✔ Freeze

Freeze in a single layer on a baking sheet, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight.

✔ Make-ahead

You can bake these 24 hours in advance, and they taste even better the next day as the flavors deepen.

Can I Use Gluten-Free Pie Crust?

Absolutely! Use your favorite gluten-free pie crust recipe or store-bought version.

The filling is naturally gluten-free, so only the crust determines whether your mini pies are gluten-free.

Homemade Pie Crust Recipe (Flaky, Easy, Foolproof)

You can absolutely use store-bought dough, but if you want mini pumpkin pies that taste like true bakery perfection, use this homemade crust.

Ingredients:

• 2 ½ cups all-purpose flour

• 1 cup cold unsalted butter, cubed

• 1 tsp salt

• 1 tbsp granulated sugar

• 6–8 tbsp ice water

Method:

1. Mix flour, salt, and sugar.

2. Cut in the cold butter until pea-sized crumbs form.

3. Add ice water, 1 tbsp at a time, until the dough comes together.

4. Form into a disc, wrap, and chill for at least 1 hour.

5. Roll out and use for your mini pies!

Troubleshooting: Why Did My Mini Pumpkin Pies Shrink?

Shrinking can happen if:

• The dough was too warm

• The custard overbaked

• The dough wasn’t pressed firmly into the muffin cup

• The oven temperature wasn’t calibrated

solution: chill dough, check oven temp with a thermometer, don’t overmix the custard.

How Many Mini Pumpkin Pies Does This Make?

This recipe makes:

• 18–24 mini pies, depending on circle size

• Enough filling for 2 pie shells

If you buy store-bought crust, grab two so you don’t waste filling.