Enjoy the taste of autumn with these mini pumpkin pies, filled with spiced pumpkin goodness and surrounded by a buttery crust.
Table of Contents
Bite-sized pumpkin pies
These individual pumpkin pies are the perfect bite-sized treats. I love making bite-sized foods like mini quiches and mini fruit pies, as they’re perfect for serving and tasting different things.
These mini pumpkin pies are super easy to make and are just like making a classic pumpkin pie but the mini version. If you’ve ever made Libby’s pumpkin pie recipe, you can make these individual pies.
The Libby canned pumpkin pie recipe calls for evaporated milk, but I can’t tell you how many times I made the mistake of buying sweetened condensed milk and didn’t find out until Turkey Day. Once I learned the family secret of using eggnog instead, I never went back to the canned milk.
This recipe is inspired by Libby’s recipe, but in addition to eggnog, I add dark brown sugar and nutmeg for extra richness and holiday spice.
You’re welcome to use your own pie crust recipe, but I’m pretty pleased with the Pillsbury pre-made pie crusts. And this time of year, I’ve got enough homemade stuff going on in the kitchen and craft room.
Mini Pumpkin Pies
Ingredients
- 1 package Pillsbury pie dough, or homemade piecrust
- 15 oz can pumpkin
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1 cup eggnog
Instructions
- Cut: Unroll the package of dough. Using a round cookie cutter slightly larger than the muffin tin, cut out 48 circles. Reroll the dough as necessary.
- Press: Press the circles into a non-stick mini-muffin pan. You can use liners for easier removal.
- Combine: Combine the sugars and spices together in a small bowl.
- Combine: Using a rubber spatula, combine all of the filling ingredients together in a large pitcher.
- Pour: Pour the filling into the unbaked pie shells, being careful not to drip filling over the edges.
- Bake: Bake at 425 degrees for 15 minutes. Serve with whipped cream and sprinkle with ground cloves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for mini pumpkin pies
- Pillsbury pie dough or homemade pie crust
- Pumpkin puree: Use fresh pumpkin puree for this recipe.
- Brown sugar
- White sugar
- Cinnamon
- Ground ginger
- Ground cloves
- Nutmeg
- Eggs
- Eggnog: You can make your own eggnog or use store-bought.
Substitutions: You can substitute pumpkin pie spice for the individual spices listed in this recipe.
See the full recipe card for servings and a full list of ingredients.
How to make this mini pumpkin pie recipe
- Cut: Unroll the package of dough. Using a round cookie cutter slightly larger than the muffin tin, cut out 48 circles for the mini crusts. Reroll the dough scraps as necessary.
- Press: Press the circles into a non-stick mini muffin pan. You can use liners for easier removal.
- Combine: Combine the sugars and spices together in a small bowl.
- Combine: Using a rubber spatula, combine all of the pumpkin filling ingredients together in a large pitcher.
- Pour: Pour the filling into the unbaked pie shells, being careful not to drip filling over the edges.
- Bake: Bake at 425 degrees for 15 minutes until the edges of the pie crusts are golden brown and the filling has set. Serve with whipped cream and sprinkle with ground cloves.
How to serve mini pumpkin pies
Serve these up on a serving platter after Thanksgiving dinner and let everyone dig in. They’re best served cold with a dollop of whipped cream or cool whip on top.
Storage
Leftover mini pumpkin pies can be stored in an airtight container in the refrigerator for 3-4 days. They can also be frozen for up to 3 months. Store them in a large freezer bag with a piece of parchment paper in between so the pies don’t stick together.
Frequently Asked Questions
Yes. I recommend making them the day before and letting them chill in the fridge until you’re ready to serve the next day.
Yes. Double the ingredients and make the recipe as normal.
You can use a 14 oz can of evaporated milk instead.
Let them thaw in the refrigerator overnight.
Can I use regular sugar cookie dough for this recipe and if so, what temp and how long?
Thank you so much for this fabulous recipe! Made these the other day and they are delicious and so easy to make, too. I forgot the whipping cream but no one cared! Delish!!!
I’m glad everyone liked them Sheri. Thanks for sharing!
Where and what is the wooden thing you used to form the crust in the mini muffin pan?
It’s a mini-tart shaper. I bought it through Pampered Chef. Here’s the link: https://new.pamperedchef.com/product/1590
Just made these for a pre-Christmas celebration dinner and they turned out great! And the size was perfect 🙂 Thanks!
Your eggnog pies look fantastic!!! I remember having eggnog as a child at Christmas, but it’s been such a long time since I’ve had it, and to be honest, I much prefer the sound of an eggnog pie 😀
Enjoy Jennifer!
Hey Christie, your Pie is a Recipe Guessing Game on Knapkins. Think your friends can win? https://knapkins.com/guess_games/910?source=blog
Thanks Christine!
you have a beautiful site and beautiful photos and recipes…wow, thanks for saying hi and I am loving the looks of these adorable pies!
Hi Averie. Welcome. I’ve got to try your eggnog donuts. Yum! Zestuous fans, check them out:
https://www.loveveggiesandyoga.com/2011/12/baked-eggnog-vanilla-donuts-with-eggnog-rum-glaze.html
What a fabulous dessert. I love baking with eggnog this time of year yet I’ve never combined it with pumpkin!
Thanks Jen.
wow…sounds scrumptiously tasty..
first time here..amazing space you have…
excellent recipe collection with great cliks..
Am your happy follower now..;)
do stop by mine sometime..
Tasty Appetite
Thanks Jay. Does your site have a facebook page? I’m following you now on Twitter.