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Mini Pumpkin Pies

These Mini Pumpkin Pies will make for a cute and easy Thanksgiving or Christmas dessert. A perfect, traditional, prep-ahead, miniature dessert that is made right in a muffin tin.
Course Dessert
Cuisine American
Keyword Mini Pumpkin Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings 24
Calories 120kcal
Author Jen


  • 2 Pie Crusts homemade or store bought
  • 15 oz Pumpkin Puree
  • 2 Eggs
  • 12 oz Evaporated Milk
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice


  • Preheat oven to 425.
  • Grease mini muffin pan and set aside.
  • Spread out crust on floured surface.
  • Using an approximately 3" diameter ring (like mason jar lid) cut out 24 circles. Rerolling scraps as necessary.
  • Gently press dough into each cup.
  • In a medium bowl, combine pumpkin, sugar, salt, spice and eggs.
  • Mix until well blended.
  • Gradually add in evaporated milk while blending.
  • Pour pumpkin mixture into each crust until nearly full.
  • Bake for 15 minutes. Reduce temperature to 350 and bake for 25 additional minutes.
  • Allow to cool completely before removing from pan.
  • Top with whipped topping and serve.


Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 128mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2811IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg