I’ve just created a Mini Pumpkin Pie Recipe that uses a flaky refrigerated pie crust paired with creamy pumpkin puree and a blend of both granulated and light brown sugars. I mixed in aromatic spices such as cinnamon, ginger, and nutmeg for a uniquely delicious twist perfect for fall gatherings.

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I’ve been playing around in the kitchen lately and decided to try something different this fall—mini pumpkin pies made in muffin tins. I used a refrigerated pie crust (thawed, of course) alongside a can of pumpkin puree, a can of evaporated milk, and eggs to form the base for these small desserts.

I mixed in granulated sugar, light brown sugar, salt, cinnamon, ginger, cloves, and nutmeg to bring out that classic pumpkin pie flavor in each tiny pie. I know it sounds simple but trust me, they pack all the fall vibes of a traditional pumpkin pie in a handy size that are perfect for your Thanksgiving table or even a little Halloween treat.

I’m excited for you to try this recipe and see how a few pantry staples can transform into something super fun and absolutely delicious. Give it a shot!

Why I Like this Recipe

I really like this mini pumpkin pie recipe for a bunch of reasons. First, I love how simple it is to make—using the pre-made pie crust saves me a ton of time, and it still tastes homey and fresh. Second, I like that it has all those warm fall spices that make me think about cozy autumn days and family gatherings, even if it’s just a regular weeknight. Third, making them in a muffin tin means everyone gets their own little pie, which is pretty cool and stops any fights over who gets the last slice. Lastly, I like that you can easily play around with the presentation, like adding a dollop of whipped cream on top, making it even more fun to eat and share.

Ingredients

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Refrigerated pie crust provides essential carbohydrates and a crispy base that holds the filling well.
Pumpkin puree is loaded with fibre and antioxidants, lending an earthy, comforting flavor.
Evaporated milk adds creaminess and protein, making the filling smooth and luscious.
Granulated and light brown sugars give sweetness and depth while balancing the spices perfectly.
A blend of cinnamon, ginger, cloves, and nutmeg gives a warm, spicy kick to every bite.
Eggs deliver structure due to protein, binding the filling and supportin the rich flavors.
Salt enhances flavors while maintaining a balanced taste profile throughout the pie.
All ingredients mix together to create a perfectly balanced flavor in these mini pies.

Ingredient Quantities

1 refrigerated pie crust (thawed if frozen, or use 4 pre-made mini crusts)

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

2 large eggs

3/4 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

How to Make this

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1. Preheat the oven to 375°F and grease a muffin tin lightly with non-stick spray or butter.

2. If you’re using a refrigerated pie crust, unroll it and cut it into circles that fit into the muffin cups. If using pre-made mini crusts, simply place them in the tin.

3. In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, granulated sugar, light brown sugar, and salt until its smooth.

4. Stir in the cinnamon, ginger, cloves, and nutmeg until theyre well combined.

5. Fill each crust with the pumpkin filling; don’t overfill since the mixture will puff a little bit while baking.

6. Place the muffin tin in the oven and bake for about 20 to 25 minutes or until the filling is set and a toothpick inserted in the center comes out clean.

7. Once done, remove the tin from the oven and let the mini pies cool for a few minutes in the tin.

8. Carefully transfer the pies from the tin to a cooling rack to completely cool.

9. Serve warm or at room temperature with a dollop of whipped cream if you like.

10. Enjoy these tasty little pies as a perfect fall treat for Thanksgiving or any day you want a sweet slice of autumn!

Equipment Needed

1. Oven – Preheat to 375°F for baking
2. Muffin tin – For shaping the mini pies
3. Large mixing bowl – To combine all the filling ingredients
4. Whisk (or spoon) – For stirring the mixture until smooth
5. Knife or round cookie cutter – To cut the pie crust into circles
6. Cooling rack – To let the mini pies cool evenly after baking
7. Toothpick – To test if the filling is properly set
8. Measuring cups and spoons – For accurate ingredient measurements

FAQ

Q: How long do these mini pumpkin pies need to bake?

They usually take around 20 to 25 minutes at 375°F until the edges start to turn golden. Check 'em early if your oven tends to run hot.

Q: Can I use pre-made mini crusts instead of a full refrigerated pie crust?

Yup, you can use 4 pre-made mini crusts and they'll work just fine. It's a real timesaver if you're in a rush.

Q: Can I make these ahead of time or freeze them?

Definitely, you can make 'em ahead and store in the fridge for a few days or freeze them. Just let them cool completely before packing in an airtight container.

Q: Is it okay to substitute fresh pumpkin for the canned puree?

Sure thing. If you wanna use fresh pumpkin, roast and blend about 2 cups of cubed pumpkin until smooth, but note the flavor might be a bit different.

Q: What if I don't have light brown sugar on hand?

If you don't have it, you can use extra granulated sugar. Brown sugar gives a richer taste, but your pies will still come out tasty.

Mini Pumpkin Pies Recipe Substitutions and Variations

Refrigerated pie crust – if you dont have a ready-made one, you can totally use a homemade dough recipe or even try using graham crackers if you want a fun twist.
Pumpkin puree – a cool swap is butternut squash puree or even sweet potato puree, which gives a similar texture and that fall vibe.
Evaporated milk – you might use half-and-half or even coconut milk for a slightly different flavor profile, just keep in mind it can change the taste a bit.
Eggs – if you’re in a pinch or need an egg-free option, try a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg and letting it sit a few minutes.
Sugars – you can use all granulated sugar if you dont have brown sugar, or try swapping some sugar out with a bit of maple syrup though you’ll need to reduce a little liquid overall.

Pro Tips

1. Make sure the pie crust is cut just the right size for your muffin tin so that it doesnt buckle or tear when you fill it; if youre using the refrigerated crust, take your time with the shaping, it really makes a difference.
2. Dont fill the crusts too full – the pumpkin mixture puffs up a lot, and if you overfill it, you might end up with messy spills in the oven.
3. Let the pumpkin mix sit for a few minutes after stirring in the spices; this gives the flavors a chance to mingle and makes your mini pies taste even better.
4. When the pies come out of the oven, let ’em cool in the muffin tin for a short while before moving them onto a rack, otherwise they might crack or fall apart if they’re too fragile.