Mini Pumpkin Pies

  • Author: Serene @ House of Yumm
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 Mini Pies 1x


Mini Pumpkin Pies. Buttery, flakey pie crust filled with creamy pumpkin pie, spiced with cinnamon, and cloves. Topped with homemade whipped cream. All in a bite size portion! Perfect for family get togethers and gatherings. These little treats will disappear FAST and everyone will be wanting more!



  • 2 pie crusts (Pillsbury or homemade)
  • 1 cup pumpkin puree
  • 1/4 cup white granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 3/4 cup evaporated milk

Optional Topping

  • whipped cream (1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract)


  1. Preheat oven to 350 degrees.
  2. Spray a mini muffin tin with non stick baking spray and set aside.
  3. Roll out the pie crusts and cut into circles or use a cookie cutter (like these flower cookie cutters) to cut out about a 2.5-3 inch wide circle. Press each circle of pie crust into the mini muffin tin.
  4. In a medium size bowl add the pumpkin puree, white sugar, salt, cinnamon, and cloves. Stir to combine. Add the egg and stir to mix.
  5. Slowly pour in the milk while stirring.
  6. Spoon about 2 tablespoons of pumpkin mixture into each mini pie crust.
  7. Bake for about 15-18 minutes, until pumpkin is set and pie crust is golden brown.
  8. Remove from oven allow and allow to cool for several minutes prior to removing pies from the tin. Just give the pie crust a gentle twist and it will easily move from the mini muffin tin.
  9. Allow pies to continue to cool. Top with whipped cream. Serve and enjoy!