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Mini Pumpkin Piesare perfect for any dessert table. This recipe is easy to make, takes very little time, and will make creamy, delicious mini pies just like your favorite classic pumpkin pie.
Make pumpkin recipes for fall and holiday get-togethers. Think office parties, holidays such as Halloween, Thanksgiving, and Christmas. Or bake them to snack on when you are craving something a little bit sweet and pumpkin-y.
If you are looking for a fall sweet treat to make and easy dessert ideas, these pumpkin pie bites are it! They are a tasty, sweet treat, bite after bite.
Looking for something else? Or need more ideas for what to make and bake this fall? Go to our Dessert Category, our hub for all things dessert!
Time Saving: For one, the shortcut is perfect if you are busy. By using an already-made pie crust, you are saving time.
Baked in a Muffin Pan: No need for a pie dish. Roll out the dough, cut circles, and add the dough to a muffin tinor muffin pan.
Easy to Make: Make the pumpkin pie mixture and pour it right into the muffin tins with the pie dough to bake.
Quick to Finish: Cool the baked pumpkin pies and add whipped cream and cinnamon! These little pumpkin pies are so delicious!
If you prefer, you can make this recipe with premade mini graham pie crusts. Then follow the directions on the package for baking, adjusting the bake time in the recipe as needed.
If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
Divide the filling among the mini pie shells.
Place in the preheated oven and bake for 10 minutes.
Reduce the temperature to 350F° and bake an additional 10-12 minutes, until the pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
Make sure the mini pumpkin pies are completely cooled before adding whipped cream and a sprinkle of cinnamon. This prevents the topping from melting and keeps them looking beautiful for serving.
Don’t overfill the crusts—leave a little space to prevent spilling while baking.
Use a cookie scoop or measuring cup for even filling in each mini pie.
Bake until the centers are just set; they will continue to firm up as they cool.
For easy removal, lightly grease your muffin tin or use liners.
Chill the pies briefly before serving for the best texture and flavor.
Serving Ideas for Thanksgiving and Fall Gatherings
Arrange mini pies on a dessert tray with whipped cream and cinnamon sticks for a festive display.
Serve alongside other bite-sized desserts like cookies or bars for a Thanksgiving dessert board.
Add them to a fall brunch spread with coffee, muffins, and fresh fruit.
Place each mini pie in a cupcake liner for easy grab-and-go desserts at parties.
Drizzle with caramel sauce or serve with a scoop of vanilla ice cream for an extra treat.
Make-Ahead and Storage Tips
Bake the mini pumpkin pies 1–2 days in advance and store them covered in the refrigerator.
Add whipped cream and garnishes just before serving for the best presentation.
Store leftovers in an airtight container in the fridge for up to 3–4 days.
To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
If the crust softens, you can briefly warm them in the oven to crisp them back up.
Variations and Flavor Ideas
Swap graham cracker crust for gingersnap or vanilla wafer crust for a flavor twist.
Add a layer of cream cheese filling for a pumpkin cheesecake version.
Top with chopped pecans for a pumpkin pecan dessert variation.
Use pumpkin spice whipped cream instead of plain for extra fall flavor.
Drizzle with caramel or chocolate sauce for a richer dessert.
Make them dairy-free by using coconut milk and dairy-free whipped topping.
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Mini Pumpkin Pies (Easy Fall & Thanksgiving Dessert)
These easy mini pumpkin pies are the perfect bite-sized fall dessert! Made with a creamy pumpkin filling and flaky crust, they’re ready in under 1 hour—perfect for Thanksgiving and holiday gatherings.
Topping for Pumpkin Pies - Whip Cream and cinnamon. Or (make whipping cream with vanilla and confectioners sugar.)
Instructions
Preheat oven to 425°F
Spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid.
Push pie circles down into the muffin cups.
If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
Divide filling among the mini pie shells.
Place in the preheated oven and bake for 10 minutes.
Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
Garnish with some ground cinnamon, if desired, and enjoy!
Notes
Instead of nutmeg and cloves, you can use 1 tsp. ofpumpkin spice.
I add a little vanilla and confectioners sugar to taste after whipping, just to sweeten the flavor a bit. Then top your mini pumpkin pies and add a dash of cinnamon.
Enjoy!
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Not all nutritional information is 100% accurate all the time.
Will this be your fall dessert recipe? Let me know if you tried this recipe to eat or serve your guests. Tag us on Instagram and Twitter @DearCreatives with your mini pumpkin pies. Happy Baking!
or muffin pan.
