10 Delicious Mini Pumpkin Pies Recipes

Gather around, pumpkin lovers! As the leaves turn and the air chills, there’s no better way to embrace the season than with a batch of mini pumpkin pies. Perfect for sharing (or not!), these bite-sized delights are a must-try for any home cook looking to spice up their autumn menu. Dive into our roundup of 10 delicious recipes that promise to bring warmth and joy to your table. Let’s bake some memories!

Classic Mini Pumpkin Pies with Whipped Cream

Pumpkin pie, but make it mini! These bite-sized delights are your ticket to fall flavor town, packed into adorable, crusty cups topped with cloud-like whipped cream.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 cup evaporated milk
• 1 package mini pie crusts
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, and cloves until smooth.
3. Beat in eggs one at a time, then stir in evaporated milk until fully incorporated.
4. Place mini pie crusts on a baking sheet. Fill each crust with pumpkin mixture to just below the rim.
5. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 20 minutes, or until filling is set.
6. While pies cool, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
7. Top each mini pie with a dollop of whipped cream before serving.

These mini pies are creamy, spiced just right, and the flaky crust adds the perfect crunch. Try serving them with a sprinkle of cinnamon or a drizzle of caramel for extra flair.

Vegan Mini Pumpkin Pies with Coconut Cream

Zesty and zero fuss, these vegan mini pumpkin pies are your next dessert obsession. Whip up the coconut cream topping while the pies chill for a creamy, dreamy finish.

Ingredients

• 1 1/2 cups pumpkin puree
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup coconut cream
• 2 tbsp maple syrup
• 1 pre-made vegan pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, mix 1 1/2 cups pumpkin puree, 1/2 cup coconut sugar, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and 1/4 tsp salt until smooth.
3. Roll out the pre-made vegan pie crust and cut into circles to fit your mini pie tins.
4. Press the crust circles into the tins and trim any excess.
5. Fill each crust with the pumpkin mixture, smoothing the tops.
6. Bake for 25 minutes or until the filling is set and the crust is golden.
7. While the pies bake, whip 1 cup coconut cream with 2 tbsp maple syrup until stiff peaks form.
8. Let the pies cool completely before topping with the coconut cream.
9. Chill for at least 1 hour before serving to set the topping.

Yield a silky, spiced filling with a flaky crust, topped with lush coconut cream. Serve these mini delights on a platter for a stunning holiday table centerpiece.

Gluten-Free Mini Pumpkin Pies with Almond Flour Crust

Get ready to fall in love with these bite-sized delights that are as easy to make as they are to devour. Gluten-free never tasted so good, with a crust that’s perfectly crumbly and a filling that’s all kinds of cozy.

Ingredients

• 1 1/2 cups almond flour
• 1/4 tsp salt
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 cup pumpkin puree
• 1/4 cup coconut sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 egg

Instructions

1. Preheat your oven to 350°F and grease a mini muffin tin.
2. In a bowl, mix 1 1/2 cups almond flour and 1/4 tsp salt. Tip: For extra flavor, toast the almond flour lightly before mixing.
3. Add 2 tbsp melted coconut oil and 1 tbsp maple syrup to the dry ingredients. Stir until a dough forms.
4. Press the dough into the muffin tin, forming small crusts. Tip: Use a shot glass to press the dough evenly.
5. Bake the crusts for 10 minutes, then let them cool slightly.
6. In another bowl, whisk together 1 cup pumpkin puree, 1/4 cup coconut sugar, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and 1 egg until smooth.
7. Pour the filling into the crusts, filling each about 3/4 full.
8. Bake for 15 minutes, or until the filling is set. Tip: A toothpick inserted should come out clean.
9. Let the pies cool in the tin for 5 minutes, then transfer to a wire rack.

Just like that, you’ve got mini pumpkin pies with a nutty, buttery crust and a silky, spiced center. Serve them with a dollop of whipped coconut cream for an extra indulgent touch.

Mini Pumpkin Pies with Pecan Streusel Topping

Zesty flavors meet cozy vibes in these Mini Pumpkin Pies with Pecan Streusel Topping. Perfect for fall gatherings or a sweet treat any day, they’re a bite-sized twist on the classic.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup granulated sugar
• 1/4 cup brown sugar

Instructions

1. Preheat oven to 350°F. Grease a mini muffin tin.
2. In a bowl, whisk together pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt.
3. Beat in eggs, evaporated milk, and vanilla until smooth. Tip: For a smoother filling, strain the mixture through a fine sieve.
4. Fill each muffin cup 3/4 full with pumpkin mixture.
5. In another bowl, combine flour, pecans, butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar until crumbly. Tip: Use your fingers to blend the butter into the dry ingredients for the perfect streusel texture.
6. Sprinkle streusel over each mini pie.
7. Bake for 20-25 minutes, until filling is set and streusel is golden. Tip: Check doneness by inserting a toothpick; it should come out clean.
8. Cool in tin for 5 minutes, then transfer to a wire rack.

Buttery streusel and spiced pumpkin create a dreamy contrast in these mini pies. Serve them warm with a dollop of whipped cream or freeze for a quick dessert fix.

Spiced Mini Pumpkin Pies with Cinnamon Sugar Dust

Just when you thought pumpkin pie couldn’t get any better, we’re shrinking it down and spicing it up. These mini pies pack all the cozy flavors of fall into bite-sized treats, perfect for your next gathering or a solo indulgence.

Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 cup evaporated milk
• 1 package (15 oz) refrigerated pie crusts
• 1 tbsp granulated sugar (for dusting)
• 1 tsp ground cinnamon (for dusting)

Instructions

1. Preheat oven to 425°F. Lightly grease a 24-cup mini muffin tin.
2. In a large bowl, whisk together pumpkin puree, 3/4 cup sugar, salt, 1 tsp cinnamon, ginger, and cloves until smooth.
3. Beat in eggs one at a time, then stir in evaporated milk until fully incorporated.
4. Unroll pie crusts on a lightly floured surface. Use a 3-inch round cutter to cut out 24 circles, re-rolling scraps as needed.
5. Press each circle into the prepared muffin tin, ensuring edges are even.
6. Fill each crust with pumpkin mixture until nearly full.
7. Bake for 15 minutes, then reduce oven temperature to 350°F and bake for 10 more minutes, or until filling is set.
8. Cool pies in tin for 5 minutes, then transfer to a wire rack.
9. Mix 1 tbsp sugar and 1 tsp cinnamon in a small bowl. Dust over warm pies.

Light as air yet rich in flavor, these mini pies offer a creamy texture with a flaky crust. Serve them warm with a dollop of whipped cream or freeze for a quick dessert anytime.

Mini Pumpkin Pies with Ginger Snap Crust

Viral doesn’t even begin to cover it—these Mini Pumpkin Pies with Ginger Snap Crust are the bite-sized fall flavors you didn’t know you needed. Perfect for parties or a cozy night in, they’re a game-changer.

Ingredients

• 1 1/2 cups ginger snap crumbs
• 1/4 cup unsalted butter, melted
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line a muffin tin with 12 liners.
2. Mix ginger snap crumbs and melted butter in a bowl until combined. Press 1 tbsp of mixture into each liner to form the crust.
3. Bake crusts for 5 minutes to set. Cool slightly.
4. Whisk pumpkin puree, heavy cream, brown sugar, egg, pumpkin pie spice, vanilla, and salt in a bowl until smooth.
5. Pour filling into crusts, filling each 3/4 full.
6. Bake for 20 minutes, or until filling is set but slightly jiggly in the center.
7. Cool pies in tin for 10 minutes, then transfer to a wire rack to cool completely.

Expect a creamy, spiced filling with a crunchy, buttery crust that’s downright addictive. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Chocolate Drizzled Mini Pumpkin Pies

Get ready to wow your taste buds with these bite-sized delights that blend the cozy flavors of pumpkin with a luxurious chocolate finish.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup evaporated milk
• 1 package mini pie crusts (12 count)
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
3. Beat in the eggs one at a time, then stir in the evaporated milk until fully combined.
4. Place the mini pie crusts on a baking sheet and evenly fill each with the pumpkin mixture.
5. Bake for 25-30 minutes, or until the filling is set and a toothpick inserted comes out clean.
6. Let the pies cool on a wire rack for at least 30 minutes.
7. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
8. Drizzle the melted chocolate over the cooled pies using a spoon or piping bag.
9. Allow the chocolate to set before serving, about 10 minutes.

Yield pies with a creamy, spiced filling and a crisp crust, topped with a glossy chocolate drizzle that adds a decadent touch. Serve them on a platter for a stunning dessert spread or pack them individually for a sweet on-the-go treat.

Mini Pumpkin Pies with Maple Syrup Glaze

Whip up these bite-sized delights that scream fall vibes with every sweet, spiced bite. Perfect for your next gathering or a cozy night in, they’re a game-changer.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1 package mini pie crusts (12 count)
• 1/4 cup maple syrup
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
3. Beat in eggs one at a time, then stir in evaporated milk and vanilla extract. Tip: For a smoother filling, strain the mixture through a fine mesh sieve.
4. Arrange mini pie crusts on a baking sheet. Fill each crust with pumpkin mixture until 3/4 full. Tip: Use a cookie scoop for even filling and less mess.
5. Bake for 15-18 minutes, or until the filling is set and a toothpick inserted comes out clean.
6. While pies bake, whisk together maple syrup and melted butter in a small bowl.
7. Remove pies from oven and immediately brush tops with maple glaze. Tip: For extra shine, glaze again after 5 minutes.
8. Let cool on a wire rack for at least 10 minutes before serving.

The glaze adds a glossy finish and a hint of caramel-like sweetness, elevating the classic pumpkin pie flavor. Serve these mini pies warm with a dollop of whipped cream or a sprinkle of toasted pecans for crunch.

Mini Pumpkin Pies with Bourbon Infused Filling

Here’s how to whip up these bite-sized delights that’ll steal the show at any fall gathering. Packed with a kick of bourbon, they’re the perfect blend of sweet and spirited.

Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 cup evaporated milk
• 2 tbsp bourbon
• 1 package mini pie crusts (24 count)

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in evaporated milk and bourbon until the mixture is homogenous.
5. Place mini pie crusts on a baking sheet, evenly spaced.
6. Fill each crust with the pumpkin mixture, stopping just below the rim to prevent overflow.
7. Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for 20 minutes, or until filling is set.
8. Let pies cool on a wire rack for at least 30 minutes before serving.

Perfectly spiced with a velvety texture, these mini pies are a dream. Serve them with a dollop of whipped cream for an extra indulgent touch.

Mini Pumpkin Pies with Salted Caramel Topping

Transform your dessert game with these bite-sized delights that pack all the cozy flavors of fall into one irresistible treat.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup evaporated milk
• 1 package (15 oz) refrigerated pie crusts
• 1/2 cup caramel sauce
• 1 tsp sea salt

Instructions

1. Preheat oven to 425°F. Unroll pie crusts and cut into 24 circles using a 2.5-inch round cutter.
2. Press each circle into a mini muffin tin, ensuring edges are smooth. Tip: Chill the crusts for 10 minutes to prevent shrinking.
3. In a bowl, whisk pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
4. Beat in eggs one at a time, then gradually mix in evaporated milk until fully incorporated. Tip: Strain the mixture for a silky filling.
5. Fill each crust with pumpkin mixture to just below the rim. Bake for 15 minutes, then reduce heat to 350°F and bake for 10 more minutes.
6. Cool pies in the tin for 5 minutes, then transfer to a wire rack. Drizzle with caramel sauce and sprinkle with sea salt while warm. Tip: Warm the caramel slightly for easier drizzling.

You’ll love the creamy texture against the flaky crust, with the salted caramel adding a perfect sweet-salty crunch. Serve these mini pies on a rustic platter for a stunning holiday appetizer or pack them in mason jars for a cute gift.

Conclusion

Perfect for any occasion, these 10 Delicious Mini Pumpkin Pies Recipes offer a delightful twist on a classic dessert. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!