Mini Pumpkin Pies Recipe

Mini Pumpkin Pies Recipe

How To Make Mini Pumpkin Pies

Bake some bite-sized fall dessert with these mini pumpkin pies. They’re made with baked pie crust filled with pumpkin puree spiced with cinnamon and nutmeg.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2pie crust dough,rolled to ¼-inch thickness
  • 15ozpumpkin puree
  • ¾cupsugar
  • 2large eggs
  • 12ozevaporated milk
  • 1tspcinnamon
  • ¼tspground ginger
  • ¼tspsalt
  • ¼tspnutmeg


  1. Preheat oven to 350 degrees F.

  2. Cut the pie crust into circles approximately 3½ inches in diameter.

  3. Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.

  4. Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt, and nutmeg in a large bowl, then pour it into the mini pie crusts in the muffin tin.

  5. Bake for 20 to 25 minutes.


  • Calories: 729.11kcal
  • Fat: 11.04g
  • Saturated Fat: 3.58g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.83g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 132.49g
  • Fiber: 7.31g
  • Sugar: 18.42g
  • Protein: 23.45g
  • Cholesterol: 39.22mg
  • Sodium: 1441.46mg
  • Calcium: 268.14mg
  • Potassium: 423.04mg
  • Iron: 7.43mg
  • Vitamin A: 307.50µg
  • Vitamin C: 2.04mg
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