Mini Pumpkin Pies are bite-sized homemade pumpkin pies baked in a mini muffin tin. Also known as pumpkin pie tassies, these easy little pies take about 30 minutes to make and are perfect for Thanksgiving, Friendsgiving, and holiday get-togethers.
Mini pumpkin pies have all the flavor of classic pumpkin pie in an easy, bite-sized dessert. Each little pie has pumpkin pie filling baked inside a crust in a mini muffin tin, so there’s no slicing or serving required.
They also take just about 30 minutes to make, making them an easy option when you need a homemade dessert for Thanksgiving, Friendsgiving, or a holiday potluck. These little pumpkin pies, sometimes called pumpkin pie tassies, are easy to grab from a dessert table and just the right size when there are several desserts to try.
Ingredient notes and substitutions
- Pie crust: You can make a homemade pie crust or use a store-bought refrigerated pie crust in this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling. Pumpkin pie mix has sugar and spices already added to it.
- Pumpkin pie spice: Pumpkin spice is a blend of warm spices like cinnamon and ginger. If you don’t have this spice blend, you can make your own pumpkin pie spice blend with this recipe.
- Salt: You can use half the amount of table salt if you don’t have kosher salt or sea salt.
How to make mini pumpkin pies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 375 F. Spray two 12-cup mini muffin pans (or 1 24-cup) with nonstick spray. Set aside.
Step 2: Roll out the pie crust on a clean surface.
Step 3: Use a 2 ½-inch round cookie cutter to cut out 24 rounds of dough total. You may need to ball up the dough and re-roll to get 24 rounds.
Step 4: Place 1 round into each cavity in the muffin pans. Use your fingers to press them down to create cups with the crust.
Step 5: Place in the refrigerator to chill while you prepare the filling.
Step 6: To make the filling, whisk together the pumpkin, eggs, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt in a large bowl until combined.
Step 7: Add evaporated milk and vanilla to the pumpkin mixture. Whisk until smooth.
Step 8: Remove the pans from the fridge. Use a tablespoon to scoop the filling into the center of each cup of dough.
Step 9: Bake for about 18-20 minutes, or until set in the middle.
Step 10: Allow to cool in the pans for 10 minutes before removing and transferring to a wire rack.
Step 11: Serve with a dollop of whipped cream on top.
Recipe Tips!
- Use a mini muffin pan: These are intended to be bite-sized pumpkin pies rather than standard muffin-size pies. Using the correct pan will also help ensure that the baking time is accurate.
- Don’t overfill the crusts: Leave enough room for the filling to bake without overflowing the edges.
- Try to make the crusts the same size: Evenly sized crusts will give you more uniform mini pies and help them bake at the same rate.
- Don’t overbake the filling: Pumpkin pie filling continues to set as it cools, so follow the doneness cues in the recipe rather than waiting for the filling to become completely firm in the oven.
- Let them cool some before removing them: The little pies will be more delicate when they’re hot. Give them time to set before taking them out of the muffin tin.
- Wait to add toppings: If you’re topping the pies with whipped cream, add it shortly before serving for the best appearance.
Storage
Store any leftover mini pumpkin pies in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
More pumpkin dessert recipes!
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Mini Pumpkin Pies
Equipment
- Mini muffin tin
Ingredients
Pie crust
- 1 homemade pie crust or store bought refrigerated pie crust
Filling
- 1 cup canned pumpkin puree
- 1 large egg room temperature
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup canned evaporated milk
- 1 teaspoon vanilla extract
Topping
Instructions
- Preheat oven to 375 F. Spray two 12-cup mini muffin pans (or 1 24-cup) with nonstick spray. Set aside.
- Roll out the pie crust on a clean surface.1 homemade pie crust
- Use a 2 ½-inch round cookie cutter to cut out 24 rounds of dough total. You may need to ball up the dough and re-roll to get 24 rounds.
- Place 1 round into each cavity in the muffin pans. Use your fingers to press them down to create cups with the crust.
- Place in the refrigerator to chill while you prepare the filling.
- To make the filling, whisk together the pumpkin, eggs, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt in a large bowl until combined.1 cup canned pumpkin puree, 1 large egg, 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, ¾ teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Add evaporated milk and vanilla. Whisk until smooth.¾ cup canned evaporated milk, 1 teaspoon vanilla extract
- Remove the pans from the fridge. Use a tablespoon to scoop the filling into the center of each cup of dough.
- Bake for about 18-20 minutes, or until set in the middle.
- Allow to cool in the pans for 10 minutes before removing and transferring to a wire rack.
- Serve with a dollop of whipped cream on top.
Notes
- Pie crust: You can make a homemade pie crust or use a store-bought refrigerated pie crust in this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling. Pumpkin pie mix has sugar and spices already added to it.
- Pumpkin pie spice: Pumpkin spice is a blend of warm spices like cinnamon and ginger. If you don’t have this spice blend, you can make your own pumpkin pie spice blend with this recipe.
- Salt: You can use half the amount of table salt if you don’t have kosher salt or sea salt.
- Nutrition values are estimates.
Nutrition
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