Go Back
–+ servings
An overhead view of mini pumpkin pies topped with whipped cream on a wire cooling rack over a white background.

Mini Pumpkin Pies

Tiffany
Mini Pumpkin Pies are the perfect bite-sized holiday dessert! Made in a muffin tin with refrigerated pie crust and pumpkin puree, these easy mini pies have a flaky crust, spiced filling, and a dollop of whipped cream on top. Perfect for Thanksgiving or fall parties!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 12 Pumpkin Pies
Calories 159 kcal

Equipment

Ingredients
  

Mini Pumpkin Pies

  • 1 Refrigerated Pie Crust
  • ½ cup White Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Pumpkin Pie Spice
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground Cloves
  • ¼ teaspoon Salt
  • 1 Large Egg
  • 1 cup Libby's Canned Pumpkin Purée
  • ⅔ cup Evaporated Milk

Whipped Cream

  • ½ cup Heavy Whipping Cream
  • 1 tablespoon Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract

Instructions
 

Mini Pumpkin Pies

  • Preheat the oven to 350℉. Lightly grease a regular-sized muffin pan with nonstick cooking spray.
  • Roll out refrigerated pie crust and use a 3½" or 4" circle cookie cutter to cut circles out of the crust. Roll out any scraps remaining to continue cutting out more circles. I was able to get all 12 circles with one pie crust using my 3½" cookie cutter.
  • Press each pie crust circle into a muffin cup, molding it to the bottom and sides. Smooth out or flatten any overlapping edges.
  • Mix sugar, cinnamon, pumpkin pie spice, ginger, cloves, and salt in a bowl. Add egg and pumpkin puree to the bowl and mix. Slowly add evaporated milk.
  • Fill each pie crust with pumpkin filling almost to the top of the crust edges.
  • Bake in the oven for 30-35 minutes, until set.
  • Let the pies cool in the pan for 15 minutes, then run a butter knife around the edges to loosen. Fully cool before topping with whipped cream.

Whipped Cream

  • In a bowl, add heavy whipping cream and beat with a hand mixer on high speed until stiff peaks form. Add powdered sugar and vanilla, mix until combined. Keep whipped cream refrigerated until ready for topping.
  • Fill an icing bag with a star attachment with whipped cream and pipe it on top of each pie. Serve pies chilled or at room temperature.

Nutrition

Calories: 159kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 29mgSodium: 130mgPotassium: 75mgFiber: 0.5gSugar: 11gVitamin A: 200IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg