Mini Pumpkin Pies

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Tiny and irresistible, Mini Pumpkin Pies come in handy for smaller gatherings or sharing with friends and family. They’re easy, creamy, and perfectly spiced, just smaller and cuter.

A slice of mini pumpkin pie on a white plate with two mini pumpkin pie and whipped cream behind it.


 

Did you know that one standard 9-inch pumpkin pie crust recipe can be broken down into two 6-inch, smaller pies? How great is that? This mini pumpkin pie recipe has the exact same flavor as a full-size pie, and it’s perfect for smaller feasts, fall-themed date nights, or festive dinner parties when only tiny desserts will do.

Eat one all by yourself, and give the other to someone you’re thankful for. And keep scrolling for a whole slew of scaled-down Thanksgiving recipes designed just for two.

Recipe ingredients

Labeled ingredients for mini pumpkin pies.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Equipment and ingredient notes

  • Pie dish: I used 2 (6-inch) glass pie plates for this recipe. A pair of 5-inch pie pans would also work (you may have a little filling leftover).
  • Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought. You can also add a pinch of nutmeg.
  • Canned pumpkin puree: Look for 100% pure pumpkin on the label, NOT the pumpkin pie mix, which already has sugar, spices, and other stuff you don’t need. Or, make your own pumpkin purée.
  • Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
  • Pie crust: If you’re going the store-bought route, buy one 9-inch pie crust which will make two mini pies. If you’re up for making your own pie crust, you also will need enough for one 9-inch pie; just divide the dough into two balls and chill. If you’re starting with frozen pie dough, thaw before rolling out with a rolling pin.

Step-by-step instructions

  1. Preheat oven to 425 degrees. Roll out pie crust and trim to line a 6-inch pie plate. Press into the plate and flute the edge of the crust.
A mini pumpkin pie crust in a pie pan, a circle of pie dough, and an empty glass mini pie pan.
  1. Re-roll the remaining pie dough and line the second pie plate, fluting the edge.
A mini pumpkin pie crust being crimped on the top edge.
  1. In a small bowl, combine sugar, cinnamon, ginger, cloves, and salt. Set aside. In a large bowl, whisk the egg until beaten. Stir in the pumpkin and sugar mixture. Slowly add evaporated milk.
White liquid being poured into a clear bowl with pumpkin puree.
  1. Divide mixture between the two unbaked pie shells until nearly full. 
Two mini pumpkin pies on a counter before being baked.
  1. Bake 15 minutes, then reduce oven temperature to 350 degrees. Continue baking until a knife inserted in the center comes out clean, about 30 minutes longer. Cool on wire rack for 2 hours.
Two baked mini pumpkin pies on a cooling rack.
  1. Refrigerate or serve with whipped cream, if desired.
A slice of mini pumpkin pie on a white plate with two mini pumpkin pie and whipped cream behind it.

Recipe tips and variations

  • Yield: This easy pumpkin pie recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you’re willing to slice and share). They are delicious served cold with plenty of whipped cream.
  • Storage: Store your baked and cooled pumpkin pie covered with plastic wrap in the refrigerator for up to 4 days.
  • Make ahead: If you’re making these mini pies a day or two before, store the pies (custard pies need to be kept cold) in the refrigerator and pull them out an hour or so before you serve, so they come up to room temperature.
  • Freezer: If you’re looking for a pie that freezes like a dream, try my Make-Ahead Pumpkin Pie. It can be made and frozen up to 2 weeks in advance and has a delicious maple-cinnamon whipped cream topping.
  • 5-inch pumpkin pie recipe: You can make 5-inch pumpkin pies instead of 6-inch, and you’ll still make 2 pies (you just might have a little bit of filling leftover).
  • Classic Pumpkin Pie: The Best Pumpkin Pie just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake.
  • No Bake Pumpkin Pie: Firm, sliceable, and indistinguishable from a classic pumpkin pie, this No Bake Pumpkin Pie is made with just 6 ingredients, no baking required, and is easily made ahead of time.
  • Pumpkin Cheesecake: This homemade cheesecakefeatures a graham cracker crust topped with a rich, creamy, and warmly-spiced cheesecake filling.
  • No Bake Pumpkin Cheesecake: An even easier pumpkin cheesecake made without ever firing up your oven. It needs to chill, so this is a dream dessert if you want to get ahead on your menu.
  • Pumpkin Bars with Cream Cheese Frosting: These easy Pumpkin Bars are moist, delicious, and loaded with cream cheese frosting. They are perfectly spiced without being too sweet.
A plate of roasted Cornish hen, mashed potatoes, stuffing, vegetable casserole, and cranberry sauce.
Thanksgiving for Two: Cornish Hens with Bread Stuffing for Two, Mashed Potatoes for Two, Green Bean Casserole for Two, and Cranberry Sauce for Two.

Frequently Asked Questions

What is pumpkin pie filling made of?

Pumpkin pie filling is made with pumpkin purée (often canned), eggs, evaporated milk, and warming spices such as cinnamon, ginger, and cloves.

Is Libby’s canned pumpkin really squash?

Libby’s, perhaps the most popular canned pumpkin around, isn’t really pumpkin at all. Instead, Libby’s uses a proprietary variety of Dickinson squash.

How do you make homemade pumpkin puree?

1. Scrub a pie pumpkin well and preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut pumpkin in half and remove seeds by combing through the fibrous strings with your fingers.

2. Scrape out and discard fibrous strings. If you want to save and roast the pumpkin seeds, rinse them in cold water and dry on a kitchen towel.
Cut pumpkin into quarters (5 or 6 inches wide each). Place pieces skin-side down on prepared baking sheet and roast uncovered until tender, about 1 to 1-½ hours.

3. Remove from oven and cool completely. Scrape pumpkin pulp off skin, discarding the skin. Add the pulp to a blender or food processor and blend until smooth. Place pumpkin puree into a cheesecloth-lined sieve, and allow to drain for 60 minutes. Discard liquid.

More Thanksgiving desserts

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A slice of mini pumpkin pie on a white plate with a mini pumpkin pie and whipped cream behind it.

Mini Pumpkin Pies

Tiny and irresistible, Mini Pumpkin Pies come in handy for smaller gatherings or sharing with friends and family. They're easy, creamy, and perfectly spiced, just smaller and cuter.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Course Dessert
Cuisine American
Calories 718
5 from 12 votes

Equipment

Ingredients 

Instructions 

  • Preheat oven to 425 degrees. Roll out pie crust and trim to line a 6-inch pie plate. Press into plate and flute the edge of the crust. Re-roll remaining pie dough and line the second pie plate, fluting the edge.
  • In a small bowl, combine sugar, cinnamon, ginger, cloves, and salt. Set aside. In a large bowl, whisk egg until beaten. Stir in pumpkin and sugar mixture.
  • Slowly add evaporated milk. Divide mixture between the two unbaked pie shells until nearly full. 
  • Bake 15 minutes, then reduce oven temperature to 350 degrees. Continue baking until a knife inserted in the center comes out clean, about 30 minutes longer.
  • Cool on wire rack for 2 hours, then refrigerate or serve with whipped cream, if desired.

Notes

  1. Pie plates: I used 2 (6-inch) glass pie plates for this recipe. A pair of 5-inch pie pans would also work (you may have a little filling leftover).
  2. Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought.
  3. Pumpkin purée: Look for 100% pure pumpkin on the label, NOT the pumpkin pie mix, which already has sugar, spices, and other stuff you don’t need. Or, make your own pumpkin purée.
  4. Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
  5. Pie crust: If you’re going the store-bought route, buy one 9-inch pie crust which will make two mini pies. If you’re up for making your own pie crust, you also will need enough for one 9-inch pie; just divide the dough into two balls and chill.
  6. Yield: This recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you’re willing to share). They are delicious served cold with plenty of whipped cream.
  7. Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 (6-inch) pieCalories: 718kcalCarbohydrates: 97gProtein: 15gFat: 31gSaturated Fat: 12gCholesterol: 107mgSodium: 767mgPotassium: 623mgFiber: 6gSugar: 49gVitamin A: 19387IUVitamin C: 7mgCalcium: 282mgIron: 4mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Angelica, I haven’t tried that myself, but what a great idea! I would watch them carefully as the baking time would likely be shorter. Enjoy! – Meggan

  1. What if I made 4″ pies in ceramic pie dishes would I keep the temp amd bake time the same? I really don’t want to burn these *I am making quite a few of them… like 10.. but I’ll probably only cook 4 – 5 at a time.

    1. Hi Catrina, the temperature and baking time should be the same. Make sure you allow some time between batches for the oven’s temperature to recover from opening the door. I would check on them while they are baking anyway since oven temperatures can vary. I hope you enjoy them! – Meggan