Mini Pumpkin Pies

Mini pumpkin pie on red plate with whipped cream.

5 from 5 votes

There are times when it's just more fun to have mini desserts and these Mini Pumpkin Pies are one of our favorites. They are perfectly toddler-sized and are a yummy option for Thanksgiving or any day!

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 226kcal

Author: Amy Palanjian

Ingredients

14.5 ounces pumpkin puree (canned or homemade)
¼ cup milk (or cream)
¼ cup honey
¼ cup sugar
4 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
14 ounces refrigerated mini pie crust
Whipped cream or vanilla ice cream, optional

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Very lightly grease a 12 cup muffin pan.
Add the pumpkin, milk, honey, sugar, eggs, pumpkin pie spice, and vanilla to a large bowl. Whisk until smooth
Place the pie crusts into the muffin tins. Add filling just to the edge of each, using about 1/4 cup in each.
Bake for 40-45 minutes, or until the center of the mini pies are just firm to the touch.
Let cool fully. (They will deflate a little as they cool. This is expected.)
Serve at room temperature or chilled with ice cream or whipped cream, if desired.

Notes

You can make these pies up to a day ahead and store covered with plastic wrap in the fridge or at room temperature.
Use nondairy plain unsweetened milk if desired.
Use maple syrup instead of honey if desired.
Plan to let the pies cool fully before slicing and serving.
We prefer to eat this dessert chilled though room temperature is also delicious.
Top with whipped cream or vanilla ice cream to serve.

Nutrition