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Mini Pumpkin Pies

Mini pumpkin pies with a buttery pastry cup and smooth pumpkin custard baked until just set. These bite-size pies are chilled for clean slices and finished with whipped cream, cinnamon, and pumpkin pie spice.
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Prep Time 25 minutes
Cook Time 22 minutes
Chill 1 hour
Total Time 1 hour 47 minutes
Servings: 24 mini pies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For pie crust cups
  • 2 refrigerated pie crusts Cut into 3.5-inch circles.
  • 24 can (3.5-inch) mini muffin tin liners (greased tin) Use a greased mini muffin tin; liners not required.
For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup evaporated milk or heavy cream
  • 0.67 cup brown sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 tsp vanilla
For serving
  • 1 whipped cream For topping.
  • 0.5 tsp cinnamon For dusting.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prep & bake
  1. Preheat the oven to 375F and grease a mini muffin tin. Press the 3.5-inch pie crust circles into the cups so they line the sides neatly.
  2. Whisk pumpkin puree, eggs, evaporated milk or heavy cream, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla until smooth. Stop when the mixture looks uniform with no streaks.
  3. Fill each crust about 3/4 full with the pumpkin custard. Tap the tin gently so the filling settles evenly.
  4. Bake at 375F for 18-22 minutes, until the filling is just set and the pastry cups are golden. Look for a slight jiggle in the center rather than sloshing.
Cool, chill & finish
  1. Cool the mini pies completely in the muffin tin. Let them come to room temperature before chilling for clean set centers.
  2. Refrigerate for 1 hour to chill and firm the custard. Keep them covered to prevent drying out.
  3. Top each mini pumpkin pie with whipped cream and finish with a dusting of cinnamon. Serve chilled for the best texture contrast.

Notes

For the smoothest custard, whisk until fully uniform before filling the crusts. Store covered in the refrigerator for up to 4 days; freeze assembled pies after cooling and chilling for up to 2 months (add whipped cream after thawing). For a lighter option, swap heavy cream for evaporated milk to reduce richness while keeping the custard set.