Mini Pumpkin Pies

Introduction

These Mini Pumpkin Pies are the perfect bite-sized treat, capturing all the classic flavor of the holiday dessert in an adorable, no-fuss package. You get all the creamy, spiced pumpkin filling you love without the work of making a pie crust from scratch. They’re ideal for parties, potlucks, or when you simply want a perfectly portioned treat.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 16 mini pies

Ingredients

• 2 eggs
• 3/4 cup granulated sugar
• 2 teaspoons Pumpkin Pie Spice (or store bought)
• 1/2 teaspoon salt
• 1 15 ounce can pumpkin puree (or fresh pumpkin puree)
• 1 12 ounce can evaporated milk
• 18 mini graham cracker pie crusts (see notes)

Instructions

1. Preheat your oven to 350°F (175°C). Arrange the mini pie crusts on a large baking sheet for easy transport.
2. In a large mixing bowl, whisk the eggs until well combined.
3. Add the granulated sugar, Pumpkin Pie Spice, and salt to the eggs. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve.
4. Stir in the pumpkin puree until fully incorporated.
5. Gradually pour in the evaporated milk while stirring, mixing until the filling is completely smooth and uniform.
6. Carefully spoon or pour the pumpkin filling into the mini pie crusts, filling each one almost to the top.
7. Bake for 25-30 minutes, or until the filling is set. The center should have a slight jiggle, but not look liquid. It will firm up as it cools.
8. Remove from the oven and let the pies cool completely on the baking sheet, then refrigerate for at least 2 hours before serving.

Variations

• Chilled No-Bake: Pour the filling into the crusts and refrigerate overnight for a creamy, no-bake custard-style pie.
• Dollop Topped: Before serving, add a small dollop of whipped cream or a sprinkle of graham cracker crumbs on each pie.
• Flavor Infusion: Steep a chai tea bag in the evaporated milk (warmed) for 10 minutes before using to add a chai-spiced dimension.
• Crustless Bites: Pour the filling into a well-greased mini muffin tin and bake for a crustless, gluten-free option.

Tips for Success

• For easiest filling, transfer your pumpkin mixture to a large liquid measuring cup with a pour spout.
• Place the baking sheet of filled crusts on the oven rack before pouring the last few to avoid spilling in the oven.
• Let the pies cool at room temperature before refrigerating to prevent the crusts from getting soggy from condensation.
• The filling may puff up slightly while baking but will deflate as it cools—this is perfectly normal.

Storage & Reheating

FAQ

Can I use fresh pumpkin puree?

Yes, you can substitute an equal amount (15 ounces) of homemade pumpkin puree. Ensure it is thick and well-drained, similar to the canned consistency.

Why does the recipe call for 18 crusts but says it serves 16?

You may have some extra filling, and crust sizes can vary slightly by brand. Filling 16 crusts a little more generously is standard, but having two extra crusts ensures you can use all the filling.

My filling is a bit lumpy. What did I do wrong?

Make sure to whisk your eggs thoroughly before adding the sugar and spices. Adding the evaporated milk gradually while stirring will also help create a silky-smooth filling.

How do I know the pies are done baking?

The pies are done when the edges of the filling are set and the center still has a slight, gentle jiggle when you tap the pan. It will continue to set as it cools.

Can I make these ahead of time?

Absolutely! These are an excellent make-ahead dessert. Prepare them, let them cool, and store them covered in the refrigerator for up to two days before your event.

Can I double this recipe?

Yes, this recipe doubles very easily. Simply use two baking sheets and rotate them halfway through the baking time for even cooking.