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.

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

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.

Recipe ingredients:

Labeled ingredients for mini pumpkin pies.

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:

  1. Preheat the oven to 425 degrees. Roll out the pie dough to line two 6-inch pie shells. (If you’re using frozen pie crust, make the first mini pie, then assemble the scraps, re-roll, and make the second.)
    A mini pumpkin pie crust in a pie pan, a circle of pie dough, and an empty glass mini pie pan.
  2. I a small bowl and mix together the salt, sugar, cinnamon, cloves, and ginger. Set this aside. In a larger bowl, beat the egg using a whisk. Then add the pumpkin purée and sugar/spice mixture. Next, slowly pour in the evaporated milk. Whisk until combined.
    White liquid being poured into a clear bowl with pumpkin puree.
  3. Pour the filling into each pie crust until nearly full.
    Two mini pumpkin pies on a counter before being baked.
  4. Bake the pies at 425 degrees for 15 minutes, then turn the oven down to 350 degrees and finish baking for another 30 minutes, or until the tip of a sharp knife inserted in the center of the pie comes out clean. Let the pies cool on a wore rack for about 2 hours, then serve with lots of whipped cream.
    Two baked mini pumpkin pies on a cooling rack.

Recipe tips and variations:

  • Storing: 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.

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

More festive recipes to make and share:

 

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.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 718kcal
Author: Meggan Hill

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

  1. Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought.
  2. 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.
  3. Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
  4. 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.
  5. Storing: 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.
  6. 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 pie | Calories: 718kcal | Carbohydrates: 97g | Protein: 15g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 767mg | Potassium: 623mg | Fiber: 6g | Sugar: 49g | Vitamin A: 19387IU | Vitamin C: 7mg | Calcium: 282mg | Iron: 4mg
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  1. Sue

    Perfect and adorable! 5 stars

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