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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.
Did you know: One standard 9-inch pie crust can be broken down into two 6-inch smaller pies. How great is that?
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.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought.
- 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.
- 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.
Step-by-step 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.
Recipe tips and variations
- Yield: This recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you’re willing to share).
- Storage: Mini pies are good to go on the day you make them. If you’re making a day or two before, refrigerate the pies (custard pies need to be kept cold) and pull them out an hour or so before you serve, so they come up to room temperature.
- Make ahead: Try this make ahead pumpkin pie that can be frozen for longer periods of time, in case you need it.
Thanksgiving for Two
Cooking for just a couple this year? Skip the turkey and prepare a pair of Cornish hens with stuffing. I’ve also scaled down the most important side dishes, and you can complete your meal with…
View Recipe
More Thanksgiving for Two recipes
Chicken and Turkey Recipes
Cornish Hens with Stuffing
Side Dish Recipes
Mashed Potatoes for Two
Side Dish Recipes
Green Bean Casserole for Two
Side Dish Recipes
Cranberry Sauce for Two
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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.
Ingredients
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (see note 1)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon Salt
- 1 egg
- 1 cup pumpkin purée (not pumpkin pie filling, see note 2)
- 6 ounces evaporated milk (see note 3)
- 1 pie crust homemade or store-bought, thawed (see note 4)
- Whipped cream optional, for garnish
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
- Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought.
- 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.
- 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.
- Yield: This recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you’re willing to share).
- Storage: Mini pies are good to go on the day you make them. If you’re making a day or two before, refrigerate the pies (custard pies need to be kept cold) and pull them out an hour or so before you serve, so they come up to room temperature.
- Make ahead: Try this make ahead pumpkin pie that can be frozen for longer periods of time, in case you need it.
Nutrition
Serving: 1mini pieCalories: 718kcalCarbohydrates: 97gProtein: 15gFat: 31gSaturated Fat: 12gCholesterol: 107mgSodium: 767mgPotassium: 623mgFiber: 6gSugar: 49gVitamin A: 19387IUVitamin C: 7mgCalcium: 282mgIron: 4mg
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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.
Can we make these in cupcake tins
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
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.
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
May I ask where these little plates came from?
Hi Amanda, they are from Cost Plus World Market! – Meggan
Everyone loved these mini pumpkin pies! Thank you soo much!
Perfect and adorable!