This post may contain affiliate links. For more information, please see our affiliate policy.

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: 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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Mini Pumpkin Pies Recipe

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.

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 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.
A mini pumpkin pie crust in a pie pan, a circle of pie dough, and an empty glass mini pie pan.
  1. Re-roll 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 egg until beaten. Stir in 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, then refrigerate or serve with whipped cream, if desired.
Two baked mini pumpkin pies on a cooling rack.

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

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 8 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 2 servings
Course Dessert
Cuisine American
Calories 718

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. 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. Yield: This recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you’re willing to share).
  6. 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.
  7. 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Shop the products

More products

Culinary Hill may earn money if you buy through these links.

Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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