Mini Pumpkin Pies

Mini Pumpkin Pies

4 from 1 review

A little twist on the traditional pumpkin pie. These adorable bite size mini pumpkin pies are the perfect treat to finish off that heavy Thanksgiving dinner. The recipe makes a lot, perfect for a large gathering.


Units Scale


  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cut into cubes
  • 3/4 cup crisco, cold (shortening)
  • 1/4 cup plus 2 tablespoons cold water


  • 2 cups pumpkin puree (homemade pumpkin puree)
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each ground cloves and nutmeg
  • 1/2 teaspoon vanilla


  1. In a food processor add flour and salt, blend until incorporated.
  2. Add cold butter cubes and pulse until butter resembles large pea size crumbs.
  3. Then add Crisco/shortening and continue to pulse until the entire mixture resembles crumbs (don’t overdo it).
  4. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand.
  5. Flatten dough into 2 discs, wrap in plastic and refrigerate for 30 minutes.
  6. Set out mini muffin tins and set aside.
  7. Meanwhile, make your filling.
  8. In a large bowl, whisk together pumpkin puree, eggs, cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg and vanilla.
  9. Preheat your oven to 425˚F.
  10. Prepare parchment strips if using. See notes.
  11. Roll out your dough approx. 1/8 inch thick onto a prepared floured work surface. Using your fluted cookie cutter (approx. 2 1/2-3 inches), cut out circles and gently place them into your mini muffin tins creating a little tart.
  12. Once all shells are in the tins, fill to the top with your pumpkin filling. Lightly bang the pan on the counter to set the filling into the cups and to release any air pockets.
  13. Bake in the oven for 10-12 minutes until the crust is lightly golden and the middle is set.
  14. Once cooled, top with whipping cream.


Cut 1 inch strips of parchment paper, lay the strips across the empty muffin holes. Once you’ve cut your dough into circles, place the dough over the muffin holes and press them gently into the empty spaces, with the parchment paper underneath it. Make sure you leave the parchment paper overhanging on the side of the pan. Once you’ve finished baking your pumpkin pies, pull the sides of the parchment paper and out pops your mini pumpkin pies.

Store in an airtight container for up to 3 days in the fridge.

This recipe can be cut in half if you don’t want to make a large batch.


Keywords: Mini Pumpkin Pies, Pumpkin Pie, Pastry, Make Ahead, Thanksgiving, Dessert

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