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Recipe: Mini Pumpkin Pie

Mini Pumpkin Pies

One of my favorite things about fall is all of the pumpkins. Not only do they look cute on my mantle, they taste delicious! If you’re like me, you start craving pumpkin pie the second the temperature drops a couple of degrees. Well guess what…I have a little secret for you! You don’t have to wait until Thanksgiving to get your pumpkin pie fix! These little mini pumpkin pies are perfect to hold you over until Thanksgiving, and they also make adorable hostess gifts or take-home gifts for Thanksgiving.

Whenever I bake, my goal is to involve my kids as much as possible. It’s such a great learning experience for them, and it creates some fun memories for us as a family. And sometimes it teaches me a little bit of patience, which I could always use more of ☺ That being said, get your kids involved when making these cute mini pumpkin pies. There are plenty of things for them to help out with, and I guarantee they’ll have a blast just like my girls did!

To make these mini pies you’ll need a 4” round cookie cutter, a muffin tin, and some fall cookie cutters if you want to top the pies with fall pastry leaves.


1 package of refrigerated pie crusts (1 box comes with 2 crusts)

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

1 tablespoon pumpkin pie spice

2 eggs

Nonstick cooking spray


Preheat oven to 425 degrees. Spray muffin tin with nonstick cooking spray and set aside.

Roll out pie dough on a lightly floured surface. Using your 4" circle cookie cutter, cut out 12 circles. (My girls had a lot of fun with this part!) If desired, roll out the scraps of leftover dough and cut out fall pastry leaves. Set the pastry leaves to the side. Gently press the circles of dough into the greased muffin tin, covering the bottom and sides. Using a fork, score the bottom of the dough to prevent the dough from bubbling as it cooks.

In a large bowl mix together pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice.

Pour mixture into pastry lined muffin tins, filling to the top. If desired, top with a pastry leaf.

Place in the oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350 degrees. Continue baking for 20-25 minutes or until knife inserted comes out clean. Remove from the oven and allow to cool in the tin for about 30 minutes before transferring to a wire rack to cool completely. Let them cool for at least another hour on the wire rack so that the pumpkin pie filling can set fully.

*I ended up having enough ingredients to make 15 mini pumpkin pies, and I still had some extra dough left over. We used the extra dough to make some pumpkin shaped cookies. To make cookies, use a cookie cutter to cut out desired shapes. Sprinkle some sugar and cinnamon over the cookies. Place in the oven at 425 degrees for 10-15 minutes. My girls loved these cookies, and they were super easy to make!

Sarah is a full time chef, maid, nurse, and entertainer to the three coolest little girls, who all happen to be under the age of 5. It might not be glamorous, but it’s truly her dream job. She's also married to her best friend, Matt, who is likely the most helpful and loving husband in the world…sorry ladies. Sarah has a love for writing, photography, crafts, sarcasm, and Mexican food. In her spare time she likes to…who is she kidding? She has NO spare time. Someday she'll enjoy traveling the world with her husband, but for now they will cherish their family game nights and their weekly date nights.