These bite-sized, mini pumpkin pies are also known as tarts. They are baked up to a delicious, golden-brown perfection using a muffin tin. Each conveniently portioned, bite-sized pie will have your guests raving!
Recipe updated 8/13/2020
Finally! The fall chill is in the air here in Southern New England. It seemed like it would NEVER come but our one whole day of reprieve from the hot, humid, and nasty 90 degree weather is here!
My windows are all open, and a nice breeze is floating through my home. I have my tart burners on burning cinnamon spice, and my home smells amazing! In my fridge sits just one more lonely little mini pumpkin pie just waiting for me to enjoy it!
I may have picked the hottest day of the summer to bake some Mini Pumpkin Pies made in a muffin tin, but let me tell you, these are some amazing little pumpkin pies!
Why make mini pumpkin pies?
These pies are the perfect size for sampling many pies on Thanksgiving and the holiday season. They are gone in 3-4 bites, are easily portable, and they simply look cute. They are much neater than a messy slice of pie, but still jam-packed with all the flavors.
Plus, as you know I only like easy recipes and this is certainly “easy as pie” if I do say so myself! The hardest part for me was finding a glass cup with a 4″ diameter!
Ingredients for mini pumpkin pies
- (1) 14.1 ounce sized box of refrigerated pie crust. You will use each crust and the scraps.
- 1 (15 ounce) can of pureed pumpkin
- 1 teaspoon pumpkin pie spice (extra for sprinkling)
- 2 large eggs
- 1 14 ounce can of sweetened condensed milk
- whipped topping of your choice.
How to make the pumpkin filling & dough discs.
The filling was super simple to make. I used a 15 ounce can of pumpkin puree (not pumpkin pie mix), two eggs, and 14 ounces of sweetened condensed milk, plus the pumpkin pie spice.
I added them all to a large glass mixing bowl, and beat them to a fluffy consistency with a hand mixer.
For the crust, I used a 4″ diameter glass cup rim and carefully cut out disc shapes (circles) in the dough. Be sure to save all excess dough scraps because you will re-roll the dough.
Line the dough circles in a non-greased muffin tin. Use a rolling pin to roll out dough scraps to 1/4″ thick. Then, use your glass to cut out additional circles until you run out of dough.
How to bake mini pumpkin pies
Preheat your oven to 425 degrees Fahrenheit. Prepare your (2) 12-count muffins tins, or one 24-count tin. You do not need to grease it, but can.
Using a 4″ diameter circle bowl, cup, or biscuit cutter-cut out pie crust circles which will carefully be fitted into your muffin tins.
You do not want much excess to hang over, but just enough to almost fill the muffin cup.
In a large bowl combine the pumpkin, milk, eggs, and spice.
Pour mixture into each pie crust about 3/4 of the way. A little more is okay, but you do not want to overfill because the batter will rise up and crack.
Place mini pumpkin pies in the oven at 425 Fahrenheit for 15 minutes, and then reduce the heat to 350 degrees Fahrenheit and bake another 20 minutes.
Try not to keep opening the oven or your pies will split like some of mine did.
Allow pies to fully cool before removing them from the tin. I recommend getting them to room temperature which takes about 1 hour.
Can I Use Other Fillings?
You can use any filling you wish, but it may alter the baking time. This pumpkin filling is raw and needs the extra time. If you were to use canned apple pie filling or blueberry pie filling it would take less time.
Allow your mini pumpkin pies to cool completely before adding whipped topping on each. I used real whipped cream, but you could also use a whipped topping like Cool Whip which you can find in the freeze setting.
These Mini Pumpkin Pies Made in a Muffin Tin are especially kid-friendly because we all know how wasteful little kids can be when it comes to having eyes bigger than their stomachs with desserts.
How long do these last?
Store pies in the refrigerator for up to 5 days, covered tightly. I do not recommend adding any topping until right before you enjoy them.
Pies can be frozen once fully cooled. Do not add whipped topping to them. Store them in an airtight, freezer safe container and freeze for up to 30 days.
To enjoy, thaw in the fridge and heat in the microwave until warmed. Of course, they are always better freshly made and enjoyed on the same day.
Pumpkin desserts you’ll love
- Frozen Pumpkin Spice Coffee
- Pumpkin Streusel Bundt Cake
- Jumbo Pumpkin Muffins
- The Best Pumpkin Pie Custard
- Pumpkin Crescent Rolls Danish
Mini Pumpkin Pies Made in a Muffin Tin
- 14.1 oz refrigerated pie crust *you will use both crusts
- 15 oz canned pumpkin puree
- 1 tsp. pumpkin spice
- 2 large eggs large
- 14 oz sweetened, condensed milk
- 1 cup whipped cream/topping
- Grease two, 12-count muffins tins, and preheat your oven to 425 degrees Fahrenheit.
- Using a 4" diameter circle bowl, cup, or biscuit cutter-cut out pie crust circles which will carefully be fitted into your muffin tins. Repeat, and roll out excess dough to 1/4".
- You do not want much excess pie crust to hang over, but just enough to almost fill the muffin cup.
- In a large bowl combine the pumpkin, milk, eggs, and spice and beat with an electric hand mixer until fluffy.
- Pour mixture into each pie crust about 3/4 of the way-a little more is okay just as long as you are not meeting the top of the crust.
- Place mini pumpkin pies in the oven at 425 Fahrenheit for 15 minutes, and then reduce the heat to 350 degrees Fahrenheit, and bake another 20 minutes. A toothpick inserted into the center of the pie will come out clean when pies are done.
- Allow pies to fully cool for one hour (or more) before adding whipped cream/topping.