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Mini Pumpkin Pies

Mini pumpkin pies with tender, golden pastry cups and smooth pumpkin custard filling. Baked until the filling is just set, then cooled and topped with whipped cream and cinnamon.
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Prep Time 25 minutes
Cook Time 22 minutes
cooling 1 hour
Total Time 1 hour 47 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For pastry cups
  • 2 pie crusts refrigerated pie crusts Use store-bought crusts cut into 3.5-inch circles.
For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup evaporated milk You can use heavy cream instead.
  • 0.75 cup heavy cream Optional swap for evaporated milk.
  • 0.666 cup brown sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon Also for serving dusting.
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla
Whipped cream and cinnamon for serving
  • 1 whipped cream Use prepared whipped cream or homemade.
  • 1 pinch cinnamon For dusting on top.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prepare and preheat
  1. Preheat your oven to 375F. Grease a mini muffin tin and press 3.5-inch circles of refrigerated pie crust into each cup.
Make the filling
  1. Whisk pumpkin puree, eggs, evaporated milk (or heavy cream), brown sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth and uniform.
Fill and bake
  1. Fill each pastry cup about 3/4 full with the pumpkin mixture. Bake at 375F for 18-22 minutes, until the filling is just set and the crust is golden.
Cool and serve
  1. Cool the mini pies completely at room temperature. Refrigerate for 1 hour to fully chill before serving.
  2. Top each mini pumpkin pie with whipped cream and dust with cinnamon right before serving. Serve chilled for the cleanest set custard texture.

Notes

Pro tip: keep the filling whisked smooth and pourable so the custard bakes without lumps. Store mini pumpkin pies covered in the refrigerator for up to 4 days; freeze baked pies (without whipped cream) for up to 2 months and thaw in the fridge. For a lighter option, use evaporated milk instead of heavy cream to reduce richness while keeping the flavor.