Mini Pumpkin Pies

These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion!

Mini Pumpkin Pie Bites |

Things have been sort of strange lately. We’ve been anticipating the arrival of baby #3 for over a week and a half now. Yes, I’m 1 ½ weeks overdue, which means I’ve been extremely tired and sluggish. Blog things have been pushed back and rescheduled, hence the random posts here on LMS. I apologize, but know that I have lots of delicious recipes ready for Thanksgiving and Christmas!

Mini Pumpkin Pie Bites |

Alright, who loves pumpkin pie? It’s something I look forward to baking every fall. Simple, delicious and full of spices. Nothing beats a slice of homemade pie! Since my mini pumpkin cheesecakes from way back were so popular, I thought it would be fun to make miniature versions of classic pumpkin pie.

Mini Pumpkin Pie Bites |

These bite-size treats would be perfect for parties or special occasions. They look like you spent all day making them, but in reality, they only take about 20 minutes to assemble. Too good to be true? Nope!

Mini Pumpkin Pie Bites |

As far as “special equipment” goes, you’ll need two mini muffin tins and a 3-inch cookie cutter (it can be round or scalloped). I’m sure you could get away with using a drinking glass too if you don’t have the right size cookie cutter on hand.

Mini Pumpkin Pie Bites |


Make sure to spray your pan well so that the pies pop right out. When they’ve cooled enough you can top them with whipped cream and a dusting of cinnamon, or eat them plain! It’s totally up to you.

Mini Pumpkin Pie Bites |

I had such a fun time making these mini pumpkin pies with my kiddos, I’m positive we’ll be making them again & again!

Mini Pumpkin Pie Bites |

Mini Pumpkin Pie Recipe

These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion!
4.8 from 10 votes
Pin Rate
Course: Pastries, Pies & Tarts
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 24 mini pies
Calories: 39kcal
Print Recipe


  • 2 rounds pie dough - store-bought or homemade
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher sea salt
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
  • Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
  • Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
  • Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
  • Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
  • Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.


Serving: 24g | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1672IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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  1. 5 stars
    Hi Natalie,

    Thank you so much for this great recipe! I have been looking for a good traditional mini pumpkin dessert recipe, but every other one I’ve seen includes instant pudding, cornstarch or something equally villainous. I love your website and recipes! Have you considered writing a cook book? Best wishes, Margot Hallgren, Cape Cod

    1. Awe, thank you so much for saying that!! I am glad you found this recipe. I have thought about a cookbook, but not at this time. Thanks again!

  2. Would it be possible to use this filling recipe with a full pie? Would the cook time or temperature change? I have never had a pumpkin pie that tastes so amazing! I got a lot of compliments at work with the mini version! Now I want to make a full pie for our “Friendsgiving”. Thank you!

    1. I personally have not tried making a regular size pie with this recipe. I would keep the temp the same, but the time will definitely need to be longer. Usually they are close to an hour. Maybe you can check on it at the 45 min mark. Also, it might be a little thin, so you may want to double it. Glad the mini’s are a hit!

    1. I personally have not tried, but I think they would be ok 🙂 If you try that, I’d love to know how they turn out.

  3. I know this sounds dumb, but the size of the muffin pans, are they traditional cupcake size or the smaller ones. Thanks….and congrats on the new baby (1 year old now?)

  4. 5 stars
    Iʻve made these a bunch and everyone always loves them, so thank you so much for such a reliably excellent recipe! It is a little difficult for me to source heavy cream where I am (weird!) and Iʻm wondering if I could swap in half & half instead?

    1. That makes me so happy! I haven’t tried using the half & half, but a god substitute for heavy cream is 2/3 cup whole milk & 1/3 cup melted butter.

  5. Hi!! These are so cute and look perfect for my Christmas in July bridal shower! Just wondering if you’ve ever made them with premade mini tart shells, and if they can be frozen after baking?

    1. Premade tart shells would be a good time saver. To freeze the pies after baking,let them cool completely. Place the pies uncovered in the freezer until they are frozen then wrap tightly with plastic wrap or aluminum foil and store in a plastic freezer bag. They should keep for at least 2 months.