These quick and easy mini pumpkin pies are finished with brown sugar whipped cream and make a perfect handheld dessert for the season. They take less than 20 minutes to prep, can be made ahead to simplify holiday plans, and deliver warm spice and pumpkin flavor. Use a store-bought crust or your favorite homemade crust—both work great.
I had hoped to make these with puff pastry, but after several attempts I returned to a classic pie crust for these charming mini pumpkin pies. The result is reliable, delicious, and easy to serve.
They’re perfect for sharing—bite-sized, easy to grab, and great for make-ahead entertaining. I hope you enjoy them as much as we do!
Why you’ll love this family favorite recipe!
At family gatherings we always set out a big dessert spread. Handheld desserts tend to disappear quickly, and mini pies let you offer classic pie flavor without holding up the dessert line.
These mini pumpkin pies are:
- ideal as a make-ahead dessert
- quick to prepare — about 20 minutes of hands-on time
- freezer-friendly for easy storage
- a perfect potluck or Thanksgiving treat
Enjoy these little cuties!
Ingredient Notes
See the full ingredient list below in the recipe card for exact measurements.
- Use plain pumpkin purée, not pumpkin pie filling. The canned pie filling is already sweetened and spiced, which will change the flavor and sweetness of the filling.
- Adjust sweetness if you like: add a small spoonful of granulated sugar to the filling if you prefer a sweeter result.
- I used Pillsbury refrigerated pie crust for convenience, using both rounds in the package.
Recipe Variations
- Crumb topping: combine 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, 6 tablespoons melted butter, cinnamon and a pinch of salt; sprinkle over pies before baking.
- Use your favorite homemade pie crust instead of store-bought.
- Sweet potato mini pies: substitute sweet potato purée for pumpkin.
- Brush the crusts with melted butter and sprinkle with cinnamon sugar before baking for extra flavor.
- Swap in a gluten-free crust if needed.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F. Combine all pumpkin filling ingredients in a medium bowl.
Step 2: Whisk the mixture until smooth and fully combined.
Step 3: Roll a chilled pie crust on a lightly floured surface to about 1/8-inch thickness. Using a 3½-inch round cutter (cookie cutter or biscuit cutter), cut rounds to line the mini pie cups. Re-roll scraps as needed and repeat with the second crust.
Step 4: Spray two muffin tins with nonstick spray (or work in batches with one pan). Press each round into a muffin cavity to form a cup.
Step 5: Divide the pumpkin filling among the 24 crusts, about 1½–2 tablespoons per mini pie.
Step 6: Bake on the middle rack for 25–30 minutes, or until the crust is golden and the filling is set. Remove and let cool.
Step 7: For the brown sugar whipped cream, beat very cold heavy cream with powdered sugar, brown sugar and vanilla until stiff peaks form.
Step 8: Pipe or spoon a dollop of whipped cream onto each cooled mini pie and serve. Store any leftovers chilled.
Recipe Tips
- Roll the crust slightly thinner than usual. A thinner crust improves the pie-to-crust ratio and lets you get more rounds from each package. As long as you can lift the dough, you’re fine.
- Shortcut for whipped cream: Use store-bought whipped topping for an even faster option—still tasty and convenient for large gatherings.
Storage
Refrigerate the mini pies in an airtight container for 3–4 days. Remove them from the fridge 10–15 minutes before serving for best texture. Store without the whipped cream and add topping just before serving.
To freeze, cool completely and layer pies in an airtight container with parchment between layers. Freeze without whipped cream and thaw in the refrigerator overnight.
Mini Pumpkin Pies
Ingredients
- 2 refrigerated pie crusts (such as Pillsbury, rolled to about 1/8-inch thickness)
Pumpkin filling
- 1 1/4 cups pumpkin purée
- 1/2 cup plus 2 Tbsp packed brown sugar
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup evaporated milk
- 1 large egg, lightly beaten
- 1/4 tsp sea salt
Optional Brown Sugar Whipped Cream
- 1 cup very cold heavy cream
- 2 Tbsp powdered sugar
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Whisk together all pumpkin filling ingredients until smooth.
- Roll a chilled pie crust on a lightly floured surface to about 1/8-inch thickness. Cut 3½-inch rounds, re-rolling scraps as needed to get 24 rounds total.
- Spray muffin tins and press each round into a cavity to form a cup. Spoon about 1½–2 tablespoons of filling into each crust.
- Bake on the middle rack for 25–30 minutes, until crusts are golden and filling is set. Cool completely.
- Beat whipped cream ingredients until stiff peaks form. Pipe or spoon onto each mini pie before serving. Chill leftovers.
Notes
Freeze: Cool completely, layer with parchment in an airtight container, freeze without whipped cream, and thaw overnight in the refrigerator.
Tip: Roll the crust slightly thinner for a better pie-to-crust ratio and to maximize rounds per package.
Nutrition
Nutrition information is an approximation.