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Mini Pumpkin Pies

Mini pumpkin pies with a smooth, just-set custard baked in flaky pastry cups. Pre-baked golden crusts are filled to 3/4 full, chilled for clean slices, then finished with whipped cream and cinnamon.
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Prep Time 25 minutes
Cook Time 22 minutes
chilling 1 hour
Total Time 1 hour 47 minutes
Servings: 24 mini pies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

pie crust cups
  • 2 refrigerated pie crusts Cut into 3.5-inch circles; press into a greased mini muffin tin (or 24-cup).
  • 1 greased mini muffin tin Grease the tin so the crust cups release cleanly.
pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup evaporated milk or heavy cream
  • 0.67 cup brown sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 tsp vanilla
serving
  • 1 whipped cream For topping each pie before serving.
  • 1 cinnamon For dusting on top.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prepare crust and oven
  1. Preheat the oven to 375°F. Grease a mini muffin tin and press 3.5-inch pie crust circles into the cups (24 total).
Make the pumpkin custard
  1. Whisk pumpkin puree, eggs, evaporated milk or heavy cream, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla until smooth. Stop whisking only when no streaks remain.
Bake mini pies
  1. Fill each crust 3/4 full with the pumpkin custard. Aim for even levels across all cups.
  2. Bake for 18-22 minutes at 375°F until the filling is just set and the crust is golden. Look for a slight jiggle in the center and no wet spots around the edges.
Cool, chill, and serve
  1. Cool the mini pies completely at room temperature. Let them reach full cooling before chilling for cleaner texture.
  2. Refrigerate for 1 hour to chill and firm up the custard. Cover after fully cooled to prevent fridge odors.
  3. Top each mini pie with whipped cream and dust with cinnamon just before serving. Use a light hand so the topping doesn’t sink into the custard.

Notes

For the smoothest filling, whisk until fully uniform (no egg streaks) before baking. Store covered in the refrigerator up to 3 days; freeze baked pies (without whipped cream) up to 2 months, then thaw overnight in the fridge and add fresh topping. If you want a dairy-light option, use evaporated milk instead of heavy cream for a lighter custard while keeping the bake time the same.