There’s something magical about pumpkin pie. It carries the warmth of autumn spices, the comfort of family gatherings, and the sweetness of tradition. Now imagine all that goodness in a handheld form — Mini Pumpkin Pies. Perfectly portioned, irresistibly cute, and bursting with cozy flavors, these little treats are an absolute must for any fall table.
Unlike a traditional pumpkin pie, these minis don’t require slicing or fussing. Everyone gets their own individual pie, topped with a sweet crumbly streusel that melts in your mouth. Whether you’re preparing a holiday spread, a cozy dessert platter, or a simple treat for yourself, this recipe is one that will earn you endless compliments.
The best part? They’re made with simple pantry staples and can be prepared in just over an hour. That means homemade charm without the overwhelming time commitment. Once you bake them, you’ll quickly see why they’re destined to become a fall favorite.
Core Ingredients for Making Mini Pumpkin Pies
For the Crust
- 1 Pie Crust (or store-bought dough, rested and ready to roll, or homemade crust)
For the Filling
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 tablespoon flour
- ½ cup sweetened condensed milk
- 1 egg
For the Topping
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter (melted)
- 1 cup all-purpose flour
Step-by-Step
1️⃣ Roll Out the Crust: On a lightly floured surface, roll the dough to about ¼ inch thick.
2️⃣ Cut the Circles: Using a 5-inch cookie cutter, press out twelve circles. Line 12 sections of a muffin pan with the discs. Chill in the pan for 20 minutes to help them hold their shape.
3️⃣ Preheat the Oven: Set your oven to 350°F (180°C).
4️⃣ Prepare the Filling: In a saucepan over medium heat, melt butter. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, pumpkin puree, sweetened condensed milk, egg, and flour. Whisk until bubbling and thickened to a spreadable consistency. Remove from heat.
5️⃣ Make the Topping: In a bowl, combine both sugars, cinnamon, and salt. Stir in the melted butter, then mix in flour with a fork until crumbly clumps form.
6️⃣ Assemble the Pies: Spoon a heaping tablespoon of filling into each tart shell. Sprinkle the crumble topping evenly over each one.
7️⃣ Bake: Place in the oven and bake for 25–30 minutes, until the crust is golden and the topping is crisp.
8️⃣ Cool and Serve: Let the pies cool completely in the pan before serving. Enjoy these little bites of pumpkin heaven!
Serving Suggestions
Mini Pumpkin Pies shine in almost any setting. They’re a perfect centerpiece for Thanksgiving dessert tables, where guests can easily help themselves without needing a knife or pie server. Pair them with a dollop of whipped cream for a touch of creamy indulgence.
They’re also a fantastic option for coffee breaks or afternoon tea. The spiced pumpkin filling pairs beautifully with a hot latte, chai, or even a spiced cider. For a more decadent pairing, serve alongside a scoop of vanilla or cinnamon ice cream.
If you’re entertaining, arrange them on a platter with a drizzle of caramel sauce and a sprinkle of powdered sugar for an elegant presentation. These little pies bring a touch of sophistication and fun to any celebration.
Flavor Variations and Creative Twists
If you’d like a nuttier bite, sprinkle chopped pecans or walnuts into the streusel topping before baking. The extra crunch will complement the silky pumpkin filling perfectly.
For a lighter twist, swap the pumpkin puree for sweet potato puree. The flavor remains warm and cozy but adds a subtle earthy sweetness. You can also experiment with different spice blends, such as chai spice, to give the pies an unexpected depth.
Chocolate lovers can add mini chocolate chips into the filling for a delightful surprise. The combination of pumpkin spice and chocolate creates a treat that feels both indulgent and seasonal.
Storing Tips
To store at room temperature, keep the pies in an airtight container for up to 2 days. Be sure they’re fully cooled before sealing to prevent condensation.
For longer storage, refrigerate them. Place the pies in a covered container, and they’ll stay fresh for up to 5 days. When ready to serve, let them come to room temperature or warm them slightly in the oven.
You can also freeze Mini Pumpkin Pies for up to 3 months. Wrap each pie in plastic wrap, then place them in a freezer bag. To enjoy, thaw overnight in the fridge and reheat lightly before serving.
Frequently Asked Questions
1. Can I make these pies ahead of time?
Yes, you can prepare them a day or two in advance. Store them in the fridge and add a touch of whipped cream before serving.
2. Can I use store-bought pumpkin pie filling?
It’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which would throw off the balance.
3. Do I need to blind-bake the crusts?
No, chilling the dough before filling helps it hold its shape during baking, so blind baking isn’t necessary.
4. Can I make these pies gluten-free?
Yes! Use a gluten-free pie crust and substitute the all-purpose flour in the topping with a gluten-free flour blend.
5. What can I use instead of sweetened condensed milk?
You can replace it with evaporated milk and add a little extra sugar to taste, though the texture may vary slightly.
Conclusion
Mini Pumpkin Pies are everything we love about fall, baked into the perfect handheld treat. They’re easy to make, packed with cozy spices, and versatile enough to serve at any occasion. From holiday feasts to quiet evenings with a cup of coffee, these little pies bring comfort and joy in every bite.
Once you make them, they’ll likely become a staple in your fall baking repertoire. Sweet, spiced, and wonderfully shareable — this recipe is proof that good things really do come in small packages.
Mini Pumpkin Pies
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Ingredients
- 1 Pie Crust (or store-bought dough, rested and ready to roll, or see my post on how to make pie crust)
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 tablespoon flour
- ½ cup sweetened condensed milk
- 1 egg
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter (melted)
- 1 cup all-purpose flour
Instructions
- Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
- Using a 5-inch cookie cutter, press out twelve circles and line 12 sections of a muffin pan with the discs. Chill in the pan for another 20 minutes.
- Preheat the oven to 350°F (180°C).
- To prepare the filling: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, granulated sugar, cinnamon, nutmeg, ground cloves, pumpkin puree, sweetened condensed milk, melted butter, egg, and flour. Whisk until the mixture begins to bubble.
- Lower the heat and continue stirring until the mixture thickens to a spreadable consistency. Remove from heat and set aside.
- To prepare the topping: In a medium mixing bowl, combine both sugars, cinnamon, and salt. Add the warm melted butter and stir to blend.
- Incorporate the flour and mix with a fork until moist clumps form. Set aside.
- Using a tablespoon, add a generous spoonful of the filling into each tart shell, then crumble the topping evenly over each tart.
- Bake for 25-30 minutes or until the crust is golden brown. Remove and allow to cool to room temperature before serving.
More pumpkin Recipes
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12 servings
