Mini Pumpkin Pies in a Muffin Tin
Craving fall flavors in the cutest form? These Mini Pumpkin Pies baked in a muffin tin are perfectly portioned, irresistibly adorable, and just as easy as a full-size pie! With creamy spiced pumpkin filling and flaky crusts, they’re ideal for holiday gatherings, cozy nights, or satisfying sweet cravings—plus, you can freeze extras and claim you ate a whole pie guilt-free.
Unleash your inner baker with these easy-to-follow steps on how to create Mini Pumpkin Pies. Why stick to the regular size when you can have adorable, individual mini pies? Perfect for a cozy night in front of a fire, a girls’ tea party, or simply when you need a bite of comfort food. These Muffin Tin mini pumpkin pies are packed with a flavorful pumpkin filling and a crisp crust and are pies are a real treat. Mini pumpkin pies in a muffin tin are the cutest pies ever. Don’t you agree?
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Learn how to make delightfully mini pumpkin pies with the ease of a muffin tin. Perfectly portioned and effortlessly adorable, these personal pies are just as easy to make as a larger pie. Not only do they save time in the kitchen, but they also offer a beautiful presentation that’s sure to impress your guests. Perfect for any occasion, from a cozy night in to a grand holiday gathering, these muffin tin pumpkin pies are a must-try recipe this fall. Add some whimsy to your dessert table and enjoy a bite-sized piece of heaven.
Why bake mini pumpkin pies in a muffin tin you ask? Oh, I don’t know but maybe because I wanted to say I can eat an entire pie or two by myself? Maybe there are only two of us and the rest of these babies can freeze very easily? Or, maybe because the grandkids are coming over and they love anything mini especially Muffin Tin Pumpkin Pies? Or, maybe because I find these mini pies just adorable?
I think the answer to the question is why we make mini pies is basic. We just need them in our life! They are a necessity, not a luxury!
These muffin tin pumpkin pies are just too cute and no special pan was needed. These pies were baked right in a muffin tin or cupcake pan that most of us already have. I love finding new uses for items I have already purchased.And it really doesn’t take much longer to make these little pies verses a normal size pie. And it just makes serving dessert so extra special when everyone gets their very own little pumpkin pie.
Three utterly delicious reasons to make these mini pies:
- Mini pies are freezer-friendly – perfect for those unexpected cravings
- Their miniature size is a hit with kids and adults alike. Who doesn’t love something extra cute and tasty?
- You can claim you ate an entire pie by yourself (who doesn’t want that bragging right?)
Mini Pumpkin Pies Recipe:
Ingredients:
- 2 pie crusts, unbaked
- 15 ounce can pumpkin puree, not pumpkin pie filling or 2 cups fresh pumpkin
- 14 ounce can sweetened condensed milk
- 2 eggs
- 1 Tablespoon pur vanilla extract
- ½ cup brown sugar
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- Whipped cream topping
Equipment Needed:
- 3 inch biscuit cutter or a 3 ¼ inch biscuit cutter
- 12 cup muffin tin
- Mixing Bowl
- Mixer
- Cooling Rack
🥣 Recipe Tips
- Don’t overfill the crusts: Leave at least ⅛-inch space at the top—the filling puffs up while baking. Overfilling causes messy overflow and soggy edges.
- Cool completely before removing: Let the mini pies cool fully in the tin (at least 1 hour). Run a thin knife around each edge to release cleanly without cracking the crust.
- Freeze for later cravings: Once cooled, pop the pies out, wrap individually in plastic wrap, and freeze in a zip-top bag for up to 2 months. Reheat at 300°F for 10 minutes and top with fresh whipped cream.
How to Make Mini Pumpkin Pies in a Muffin Tin
The first step in making these adorable mini pumpkin pies is with the crust. Whether you are using homemade pie crust dough or store-bought, roll out the dough to about the thickness you wish. It’s your pies, no worries about how thick the dough might, should or could be. Make them the way you like them!
Instructions:
- Roll pie dough on a lightly floured surface
- Using a 3-inch round cutter, cut out rounds, re-rolling and cutting until all the dough is gone.
- Spray a muffin pan with cooking spray
- Carefully place each round of dough in each cup of your muffin tin pressing down. Make sure the dough comes up the sides of each cup.
- Preheat oven to 350° F
- In a small mixing bowl, mix sugar, cloves, cinnamon, ginger, and nutmeg until blended.
- Beat eggs in a large mixing bowl, whip in pumpkin, vanilla, and sweetened condensed milk.
- Add sugar-spice mixture and mix well
- Pour the creamy pumpkin filling in the dough lined muffin tins, make sure to NOT fill them too high, the pumpkin pie filling will rise some and it’s not good if it runs over the top of the little crusts.
- Place in preheated oven and bake for 20-25 minutes until filling is set and crust is brown
- Let cups cool completely on a wire rack before attempting to remove them from the muffin tin ( use a very thin sharp knife to run around the edges before removing)
- Top with whip cream topping
These Mini Pumpkin Pies would be delicious eating while sitting in front of a fire watching it snow outside. They would be darling for any little girls (or big girls) tea party or on any elegant dessert table. Or why don’t you just bake a few for those days when we need a nice bite of comfort food.
There you have it—adorable Mini Pumpkin Pies that steal the show every time! Baked in a simple muffin tin, these personal treats deliver all the creamy, spiced pumpkin goodness with flaky crusts and zero fuss. Freeze extras, brag about eating a “whole” pie, or wow guests at your next gathering. Fall dessert perfection in bite-sized form—grab the recipe and make them today
🥣 Recipe
Equipment
- Muffin tins with 12 cups
Ingredients
- 2 pie crusts unbaked
- 1 15 ounce can pumpkin puree not pumpkin pie filling or 2 cups fresh pumpkin
- 1 14 ounce can sweetened condensed milk
- 2 eggs
- 1 tablespoon pure vanilla extract
- ½ cup brown sugar
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- whipped cream topping
Instructions
For filling
- In a small bowl, mix sugar, cloves, cinnamon, ginger, and nutmeg until blended.
- Beat eggs in a large mixing bowl, whip in pumpkin, vanilla, and sweetened condensed milk.
- Add sugar-spice mixture and mix well
For crust
- Roll pie dough on a lightly floured surface
- Using a 3-inch round cutter, cut out rounds, rerolling and cutting until all the dough is gone.
- Spray a muffin pan with cooking spray
- Carefully place each round into muffin cups, pressing down
To finish
- Preheat oven to 375
- Carefully spoon filling into pie cups making sure not to overfill
- Bake for 20-25 minutes until filling is set and crust is brown
- Let cups cool completely on a wire rack before attempting to remove them from the muffin tin ( use a very thin sharp knife to run around the edges before removing)
- Top with whip cream topping
Nutrition
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These look yummy and are a nice guilt free size 🙂
Yes!! You can eat a “whole” pie and not feel guilty! Thanks so much