How to Make Mini Pumpkin Pies

I’m a huge fan of pumpkin pie. Maybe that’s because I’m also a huge fan of whipped cream. I am sometimes accused of liking a little pumpkin pie with my whipped cream. It’s not an entirely untrue statement.

But sometimes even I have to admit (especially around the holidays) that it would be nicer to have a small bit of it rather than an entire piece. Or, as happens to me a lot around Thanksgiving and Christmas, you want to bring something to share at a meal or gathering with friends, family, or coworkers, and you want something easy that will go around for a lot of people.

This recipe satisfies both of those needs. It mixes together quickly and easily, and once they’re baked you have 48 bite-sized morsels of pumpkin goodness. Happy Autumn!

~ Theresa

This recipe was featured in the November 2015 issue of Family Magazine.

What you need:

mini pumpkin pies


  • 15 oz. pumpkin puree (canned or homemade)
  • 2 eggs
  • 2 T. corn starch
  • 1/2 t. salt
  • 1 T. pumpkin pie spice (store-bought or homemade)
  • 1 c. sugar
  • 6 oz. evaporated milk
  • 2 unbaked pie crusts (store-bought or homemade)


  • large mixing bowl
  • spoon or spatula
  • rolling pin
  • flour duster (optional)
  • 2 3/4 inch circle cutter
  • thin spatula
  • 2 mini muffin pans (for a total of 48)
  • cooling rack

Time: 30 minutes prep + 35-37 minutes baking

Freezeable: Yes! I have some in my freezer right now!

Serves: Makes 48 mini pumpkin pies

Multiplying the recipe: You can double it if you have a very large bowl. Double all ingredients, except use 3 eggs instead of 4.

Mini Pumpkin Pies:

Preheat the oven to 350F. Mix all ingredients in a large bowl with a spoon or spatula. Do not use an electric mixer or the mixture will be too runny.

Roll out the pie crust on a floured surface and use a 2 3/4 –inch circle cutter to cut out 48 circles, scraping and re-rolling as necessary. Press pastry circles into two mini muffin pans sprayed with oil. Decorate crust edges if desired with the tines of a fork or by crimping the edges together with your fingers to make a square. Place a scant tablespoon of pumpkin mixture in each cup. Bake for 35-37 minutes, rotating pans halfway through. Remove to cool on a wire rack.

mini pumpkin pies

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Dessert, party food and tagged , , , . Bookmark the permalink.

2 Responses to How to Make Mini Pumpkin Pies

  1. Pingback: What to do with pumpkin: recipes (with links!) | Cooking for the Fam

  2. Pingback: Portable Foods (for Picnics, Kids’ Sports Nights…) | Cooking for the Fam

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