These adorable Mini Pumpkin Pies are the dessert every Thanksgiving dinner needs. There's no need for knives or plates, each person gets their own mini pies all to themselves!
Check out my Cake Mix Pumpkin Muffins and my Pumpkin Spice Syrup for more pumpkin recipes!
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Thanksgiving isn't quite the same without a classic pumpkin pie. These individual pies are the perfect size and will have the biggest pumpkin pie fan happy!
There's no special equipment to make these mini desserts. Just a few ingredients found at your local grocery store.
Why You’ll Love This Recipe
Made with canned pumpkin pie mix these easy mini pumpkin pies are a great way to serve traditional pumpkin pie, but in mini form.
They're perfect for the holiday season or any time of year you're craving pumpkin pie!
Ingredients You Need
- Pumpkin pie mix: Puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, cloves and sugar.
- Eggs: Room temperature egg is best.
- Evaporated milk: Gives the pies a lighter, airier bake.
- Pre-made pie crusts: I use mini graham cracker crust.
- Whipped cream: Optional, but who doesn't love a little whipped cream on their pumpkin pie?!
Step By Step Photos
Mix together pumpkin pie mix and evaporated milk.
Whisk in the the two eggs.
Lay out the pie crusts.
Pour mixture into the pie crusts. Bake.
How To Make Individual Pumpkin Pies
Step 1. Preheat oven: Preheat your oven to 350 °F and line a baking sheet with parchment paper.
Step 2. Mix pumpkin filling: In a large mixing bowl, combine the pumpkin pie mix and evaporated milk. Whisk in the two large eggs until well combined.
Step 3. Prepare crusts: Place graham cracker mini pie crusts on the prepared baking sheet.
Step 4. Pour filling: Pour the pumpkin mixture into the mini crusts.
Step 5. Bake: Bake the little pies in the preheated oven for 45 minutes. To check for doneness, insert a toothpick into the center; it should come out almost clean. The crust should be golden brown.
Step 6. Cool: Allow the pies to cool on a wire rack.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Making Pumpkin Pie Filling With Pure Pumpkin Puree
To make pumpkin pie filling with canned pumpkin puree, combine 1 ¾ cups of pumpkin purée with ¾ cup of granulated sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and ½ teaspoon of salt in a large mixing bowl.
Tips
- Homemade pumpkin pie spice consists of ground cinnamon, nutmeg, ginger, allspice, and cloves. You can buy it at the store or make it at home.
- You can use a homemade pie crust, just be sure to blind bake it before adding the pumpkin pie filling.
Frequently Asked Questions About This Mini Pumpkin Pie Recipe
Yes, pumpkin pie can be stored at room temperature for up to 2 hours. After that, I recommended refrigerating.
Store pumpkin pie in the refrigerator by covering it loosely with plastic wrap or aluminum foil. It can be kept refrigerated for 3-4 days.
Yes, pumpkin pie can be frozen. It's best to freeze it before adding any whipped cream as toppings. Once the pie has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Alternatively, you can use a freezer-safe airtight container. Freeze for up to 2-3 months.
More Pumpkin Recipes You Might Enjoy
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Mini Pumpkin Pies
Equipment
Ingredients
- 30 ounces pumpkin pie mix
- 12 ounces evaporated milk
- 2 large eggs
- 6 graham cracker mini pie crusts I use Keebler
- Whipped cream for topping optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, mix together the pumpkin pie mix and evaporated milk. Whisk in the the two eggs.
- Pour the mixture into the mini pumpkin pie crusts. Place them on the baking sheet.
- Bake the pies for 45 minutes. To be sure they are done, test by placing a toothpick in the center and it should come out almost clean.
- Let the pies cool. Serve topped with whipped topping and enjoy!
Notes
- Homemade pumpkin pie spice consists of ground cinnamon, nutmeg, ginger, allspice, and cloves. You can buy it at the store or make it at home.
- You can use a homemade pie crust, just be sure to blind bake it before adding the pumpkin pie filling.
- Storing: Store pumpkin pie in the refrigerator by covering it loosely with plastic wrap or aluminum foil. It can be kept refrigerated for 3-4 days.
- Freezing: It's best to freeze it before adding any whipped cream as toppings. Once the pie has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Alternatively, you can use a freezer-safe airtight container. Freeze for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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