Mini Pumpkin Pies for Thanksgiving

Mini Pumpkin Pies are easy to make with a muffin tin and fun to embellish with cookie cutters and a package of refrigerated pie crusts!

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

Mini Pumpkin Pies are portion control bites~

Quick & Easy to make with a package of refrigerated pie crusts!

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

 You need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).

 My fall piecrust cutters came from Williams-Sonoma, I have a couple of different sets.

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

Spray your muffin tin with cooking spray then place your circles of dough in and fill to the top with your pie filling.

I used the recipe on the back of the can~ the same recipe you can find on the back of McCormick Pumpkin Pie Spice, adjusting the baking time for mini pies.

(I substituted Pumpkin Pie spice for the cinnamon, nutmeg, ginger, and cloves).Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving


1 package refrigerated pie crusts

1 can (15 oz) pumpkin

1 can (14 oz) sweetened condensed milk

2 eggs

1 tablespoon Pumpkin Pie Spice

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

 Preheat oven to 425°F.

Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.

Pie Crust leaf embellishment | #pumpkin #fallbaking #thanksgiving

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 – 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another  hour for pumpkin filling to set completely.

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

I did have a little more filling than would fill the 12 muffin cups, so I baked the remaining filling in a ramekin and topped with a few pastry leaves.

Pumpkin Pie Crust embellishment | #pumpkin #fallbaking #thanksgiving

These mini pies are fun to serve for Thanksgiving

with an assortment of desserts.

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

You don’t need a fluted edge cookie cutter for these mini pies~ round will do, but I have a graduated set of fluted cutters I got from World Market a couple of years ago.

Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

 Confession time:

 I bought this canned pumpkin

 for the label rather

 than for its organic properties :)

Since I loved the label on the can,

I used it as vase rather

than tossing it in the recycling bin.

I used floral picks to support

the munchkin pumpkins.

The pumpkins in the can

help support the flowers.

I added some sunflowers from the grocery store, clipped the

shrubs and mums from pots and added some leaves.

Easy as Pie!

Mini Pumpkin Pies

Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! 
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Keyword: mini, pies, pumpkin, Thanksgiving


  • You need a 4-inch round cookie cutter and a standard size muffin tin. One box of 2 refrigerated pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).


  • 1 package refrigerated pie crusts (2 crusts or dough for 2 crusts)
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 1 14 oz. can sweetened condensed milk
  • 2 large eggs
  • 1 tablespoon Pumpkin Pie Spice


  • Preheat oven to 425°F.
  • Roll out pie crust on floured surface and cut out (12) 4-inch circles of dough, rerolling scraps. Use any remaining scraps of dough to cut out decorative leaves for tops of pies if desired.
  • Spray your muffin tin with nonstick spray then place your 4 inch circles of dough in muffin tin.
  • Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth.
  • Pour filling into pastry lined muffin cups. Top with a pastry leaf if desired.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean.
  • Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.


You will have a little more filling than will fill 12 muffin cups. Bake remaining filling in a ramekin and add some pastry leaves for a cook’s treat!

25+ Thanksgiving Recipes You'll Want to Gobble! | © #Thanksgiving #recipes #desserts #appetizers #sides #cocktail #brunch

Find 25+ Thanksgiving Recipes You’ll Want to Gobble for your Thanksgiving Feast, HERE.

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Mini Pumpkin Pies! Quick and easy to make with a muffin tin, cookie cutters and a package of refrigerated pie crusts! | © #pumpkin #pies #thanksgiving

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  167 comments for “Mini Pumpkin Pies for Thanksgiving

  1. Marie
    November 10, 2012 at 8:23 am

    Those pies look delightful and what a cute can indeed. Love the arrangement. I love that those little things in life can make me smile. Thanks for sharing and have a lovely weekend.


  2. November 10, 2012 at 9:37 am

    What sweet little pumpkin pies! I love this idea – it reminds me of pecan tarts. I wish I had a set of those cutters. Here I have about 5000 cutters and not one leaf in the group! I am going to try these. LOVE your flower can. xo Diana

  3. November 10, 2012 at 10:07 am

    Your mini pies are adorable, and I love your blooming can, too! :D Your bog is always so pretty and inspiring, Mary.


  4. November 10, 2012 at 10:44 am

    What a great post. Just found your blog recently and loved it so much I put it on my blogroll! Love your honesty about the pumpkin can. I have been known to buy a book for its cover! Have a great weekend!

  5. anon
    November 10, 2012 at 10:54 am

    so cute, i have made different versions of this with puff pastry, but today this looks so perfect for a picnic. your pics are stunning as always~

  6. handgrs
    November 10, 2012 at 11:05 am

    Ack! You are so smart! This is a great idea. Definitely pinning it to my Fall/Thanksgiving board.

  7. November 10, 2012 at 11:14 am

    What a great solution for those who want a bite of this and a bite of that! Thanks for sharing and making my Saturday brighter.! xo marlis

  8. November 10, 2012 at 11:52 am

    Mary, I love the idea of mini pies. We have those cutters so will definitely use this idea. I use the cutout leaves on our large pies, but this will be something different. Add in mini pecan pies as well! Cute idea to use the tin from the pie filling. You are always so clever! Thanks for sharing your ideas. Have a great Thanksgiving along side your beautiful lake. ~ Sarah

    • Spring Collins
      October 5, 2015 at 3:23 pm

      Love it and I am going to make these when my son gets home from AIT. Where did you get this cookie cutters? I love the details on them.

      • October 5, 2015 at 3:34 pm

        My fall piecrust cutters came from Williams-Sonoma a couple of years ago. I have a couple of different sets. :)

  9. momthegardener
    November 10, 2012 at 12:13 pm

    I love the mini pumpkin pies. I’m going to have to finally get the WS fall pie crust cutters. What a great idea to use the can for your flower arrangement. Your creativity is endless. Now I’m going to have to pay attention to what the label looks like on cans! ~ Pam

  10. November 10, 2012 at 12:24 pm

    What a lovely idea! I used to have a set of 3 fall cutters in pumpkin, turkey and leaf shapes. I liked cutting puff pastry (2 pieces per shape – reversing on of the shapes) and spreading a tiny bit of cranberry jelly in the middle – wet the edges and top with the second (reversed shape) to ‘glue’ them together – the little cranberry “puffs” were delicious and looked beautiful.

  11. November 10, 2012 at 12:44 pm

    I love the idea of making these mini pumpkin pies! I will have to see if I have a leaf or pumpkin shape in the vintage cutters that I have been accumulating this year.

  12. November 10, 2012 at 1:41 pm

    Mary these are darling and I have everything to do them. So much more fun than a big pie. With all my grands that come for Thanksgiving this would be perfect with little waste. Also I just happened to buy, yesterday, that very brand of pumpkin in those cans on sale. I’m just delighted with all your great ideas and will use them. It never occurred to me to use the can with the label but these are perfect. Now this makes me doubly happy that I bought them.


  13. November 10, 2012 at 5:26 pm

    Yahoo, I’m like Mary in that I often use attractive cans for flowers. Those and bottles are among my favorite vases. I went to a place today that you would have loved!

  14. November 10, 2012 at 7:35 pm

    Pumpkin pie is my favorite pie. It was all I wanted to eat after my recent surgery. Whilst most folks lose weight post op I do not. Your mini’s are charming and would not be safe with me. xo, olive

  15. November 10, 2012 at 8:03 pm

    I love your muffin-style pumpkin pies! What a great idea and even more crust to love :) I have those leaf cutters from WS so I’m good to go!

  16. November 10, 2012 at 8:14 pm

    Such appetizing mini pies. I love pumpkin made in any way. Attractive presentation and great tablecloth and flowers.

  17. Debbie@Mountain Breaths
    November 10, 2012 at 8:52 pm

    I almost threw my can away :-) Saved by your blog! The minis are adorable.

  18. November 10, 2012 at 10:10 pm

    Love the can/vase! Great to have Seasonal Sundays back up, running, and having you be part of it!

    – The Tablescaper

  19. November 10, 2012 at 10:50 pm

    Oh Mary, those mini pies make a mighty statement!! They’re too cute for words! I have to make them.

  20. November 11, 2012 at 1:12 am

    The pies are so cute and that is the prettiest pumpkin label I have ever seen.

  21. November 11, 2012 at 8:09 pm

    What a cute idea, your mini pumpkin pies are adorable. Thanks for sharing your recipe.

  22. November 11, 2012 at 7:55 pm

    As sweet as sweet can be (no pun intended, really!!) Thanks for all the detailed instructions. I bet there will be many of these made this Thanksgiving! I completely understand why you bought the can–it’s beautiful, and perfect for the flowers! Great! ~Zuni

  23. November 11, 2012 at 8:43 pm

    These are sooooooo cute! Adorable display too. Lovely.

  24. November 11, 2012 at 11:00 pm

    LOVE these and your beautiful pictures! I just featured this on my “Best Of The Weekend” post. Hope you will stop by soon and I look forward to reading more of your posts! Thanks! – Claire

  25. November 11, 2012 at 11:36 pm

    Girl, you are SOMETHING ELSE!!!!!!!!!!!!! You never fail to amaze me. I am going to try these for our Thanksgiving. This is the FIRST year (in 45) that I am not hosting Thanksgiving!!!! We are going to our daughters!!! XO, Pinky

  26. November 12, 2012 at 10:46 am

    I love the mini pies and cannot wait to make some!

  27. casteb
    November 12, 2012 at 10:59 am

    Adorable and I love that they truly are portion-controlled, well, as long as you only eat one! I bought that same Organic Pumpkin, but I did buy it because it’s organic. However, now I know not to toss the can when empty — such a cute idea!

  28. November 12, 2012 at 11:30 am

    I agree! I thought that label was fake it was so pretty! If I could find it, I would buy it too and what a fun can to use after. I would much rather have these adorable mini pies than a slice of pie. What a fun idea to have all kinds of mini pies for Thanksgiving this year instead. You always inspire me.

  29. November 12, 2012 at 11:33 am

    Hello from your neighbor at Between Naps….. Those pies are adorable, and I’m starving. I love how you upcycled the can. Great job!!!

  30. November 13, 2012 at 7:34 am

    Just found out I am supposed to bring dessert for family Thanksgiving, something pumpkin…these will be perfect! Sounds easy too! Thanks for another great idea and recipe.

  31. November 13, 2012 at 8:30 pm

    These are just too cute to eat! I’m thinking I may make some of these for Thanksgiving! My family would be very impressed! :)

    I’ll be showing these on my FB page and providing a link back to your post!

  32. November 13, 2012 at 10:30 pm

    OMG I saw the tiny little thumb nail of these pies on Savvy Southern Style and thought how cute! It figures when I clicked on it – it brought me to my favorite blogger!!

  33. November 13, 2012 at 11:28 pm

    Those pies are the cutest and the recipe sounds wonderful! I pinned this to share…I am sure you will get some new fans!

  34. November 14, 2012 at 8:05 am

    Could you make the pies the day before? Would you then refrigerate them? I am wondering as I always worry about making things the day before.

    • November 14, 2012 at 8:10 am

      Yes to both! The day before is fine just refrigerate.

  35. November 14, 2012 at 9:55 am

    These little pies are the cutest!…I am cooking this year and I am going to do this … love this so much!!!

  36. November 25, 2012 at 7:55 am

    Just wanted to let you know that I made these for Thanksgiving. I made them the day before and refrigerated them. They were wonderful andf looked beautiful! I did not have your cookie cutters, but some similiar and I had to take a knife and draw in the stems on the leaves, but it was worth the trouble. Many thanks.

  37. September 6, 2013 at 10:57 pm

    I absolutely love these!

  38. Patricia Howell
    October 1, 2013 at 12:45 pm

    Can you tell me if these pies can be made ahead, frozen & then baked? Thanks.

  39. November 3, 2013 at 11:07 am

    These are too darn cute, and look so much prettier than a whole pie — once it is cut, it looses all its charm!
    Thanks for sharing and i love that can label too…. I am such an impulse buying when it comes to clever packaging! It’s all about the presentation, right!?

  40. November 3, 2013 at 11:07 am

    Oops. Typo. Impulse BUYER! is what I meant to say!

  41. Katy
    November 16, 2013 at 11:16 am

    These look wonderful! Did you use the standard size (12) muffin tin or the mini size muffin tin?

    • November 16, 2013 at 11:24 am

      Standard, with 4 inch cookie cutter for pastry :)

  42. November 18, 2013 at 7:53 am

    I LOVE these little pies! And that centerpiece with the pumpkin can? SO cute! :)
    Thank you for sharing at this week’s Marvelous Mondays party!
    Pinned & sharing.

  43. Hannah
    November 18, 2013 at 5:27 pm

    I was wondering if these froze well or if its an eat it or toss it kind of recipe?

  44. November 18, 2013 at 9:45 pm

    Good to see someone else putting those beautiful Williams & Sonoma cookie cutters to great use! I made my banana pumpkin pies for a farmers market and used the same cute cutters to adorn my Blissful Banana Pumpkin Mini Pies!

  45. November 29, 2013 at 11:37 am

    These are so adorable! Thanks for posting this-made them yesterday with the kiddos and we had such a fun time. Off to check out your post on flavored Bourbons…

  46. October 23, 2014 at 4:27 pm

    Hi. We looooove your mini pumpkin pies. We love how they are so adorable and easy to make. We would like to feature this recipe in your holiday edition of our online magazine, Ruby for Women, A Voice for Every Christian Woman. We would also like to feature it on our Ruby for Women Blog. Would that be okay with you?

    • October 23, 2014 at 6:14 pm

      Hi, yes that would be fine as long as the watermark is not cropped out of the photo and with a link back :)

  47. Lee
    October 26, 2014 at 4:55 am

    I have that same can of pumpkin in my pantry. I thought it was so cute when I saw it at the store. But, I never thought of using it as a vase. Great idea. Thanks!!!!

  48. Dianne Mattiace
    November 11, 2014 at 11:10 am

    I love this recipe. I found the mini cookie cutters/fall designs at Michaels!

  49. lisa
    November 14, 2014 at 1:36 pm

    Can you make these ahead of time (the night before) or best the day of?

    • November 14, 2014 at 2:10 pm

      Yes, the day before would be fine :)

      • Cindy T
        November 25, 2015 at 8:39 pm

        When you make them the day before…do you take them out of the muffin tin the night you make them? Or, do you leave them in the muffin tin and take them out the day you will be serving them? (I’m trying to figure out how best to store them until I serve them tomorrow?) Thanks- :)

      • November 25, 2015 at 8:52 pm

        Take them out and let them cool on a wire rack so the bottom of the pies don’t get soggy. Store them in the refrigerator over night if you’re not eating them within a few hours.

  50. moonshadow
    November 14, 2014 at 10:35 pm

    My daughter and I were looking for easy pie recipes and this one looks great cant wait to try it. The centerpiece rocks.

  51. Miriam
    November 16, 2014 at 3:29 pm

    When using store pie crust for the little pies, do you find the crust to filling ratio a little high? I’ve tried more rolling out of the crust, or making the sides higher to hold more filling, but they still seem to come out more crust than filling, and a little bit tough. When trying to cut with the side of my fork, my pie almost shot across the table. We all had a good laugh, but I think I’ll stick to scratch crust if there isn’t a way to make the store’s version flakier..

  52. Betts
    November 18, 2014 at 3:58 pm

    Love this idea! But just so I am not confused, you used sweetened condensed milk rather than evaporated milk?

    • November 18, 2014 at 4:01 pm

      Yes, “Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.”

  53. Lynn from FL.
    November 24, 2014 at 11:31 am

    You made MY day !! Have been looking for something nice and different to do this year and happy to have found you on this blog !!! God Bless you and your Family with good health and much love and Happiness for this 2014 Thanksgiving and Merry Christmas……………….

  54. Sandy Walker
    November 25, 2014 at 11:41 am

    Your site is WONDERFUL! I am so excited to have found you! Your recipes are scrumptious! I am so delighted with your beautiful photography, I could graze through your pages all day! My name is Sandy. I am a 72yr old grandma! I don’t blog or sell anything I just spend my days (LIFE! HaHa) on Facebook and Pinterest. It would be a tremendous joy and honor to have your permission to pin or post from your web site. Of course I would include your Website information. Thank you so much for the joy you have added to my life! My email is “”.

    • November 25, 2014 at 12:49 pm

      Hi Sandy, Thanks so much, pin and share away! A pin it button appears in the top left corner of each photo if you hover over it with your mouse and there are sharing buttons at the bottom of each post! Happy Thanksgiving :)

  55. Jeannie
    November 25, 2014 at 11:46 am

    I made those last year and I am making them this cute,Thanks for sharing :)

  56. Tracy H.
    November 26, 2014 at 12:51 pm

    Hi, I was going to make these in a mini-cupcake tin. Have you tried that? Would i just cut down on the cooking time?

    • November 26, 2014 at 1:04 pm

      Hi, I haven’t add them in the mini muffin tins. Yes you would need to reduce the baking time

  57. November 26, 2014 at 1:14 pm

    This are adorable!

    I featured this post in a Thanksgiving round-up today. I hope you don’t mind!

  58. Tracy H.
    November 26, 2014 at 2:06 pm

    Thanks, Mary – as an FYI, keeping the 15 minutes at 425 and then 12 minutes at 350 worked perfectly!

    • November 27, 2014 at 7:57 am

      Thanks for the update Tracy, Happy Thanksgiving :)

  59. Deserea
    November 26, 2014 at 11:50 pm

    I am baking these as I’m typing and the crusts are burning! I’m so bummed because besides that they are perfect! Any suggestions for the second batch?

    • November 27, 2014 at 7:30 am

      Cover them with foil just like you would a regular pie crust to prevent over browning and knock your oven temp back 25 degrees.

  60. November 27, 2014 at 11:31 am

    These look so lovely! I featured them in my blog and left a link back to yours. :) Happy Thanksgiving.

  61. Shannon
    December 8, 2014 at 6:37 pm

    So the little pastry leaves don’t fall into the pie mix if you put them on before baking?

  62. Susie
    September 17, 2015 at 10:49 am

    Love this idea! I’ve used a Red Gold tomato can for a planter, love the colorful label on it too!

  63. Debbie
    October 2, 2015 at 6:53 pm

    Is that pumpkin purée or pumpkin pie filling

    • October 2, 2015 at 7:28 pm


  64. October 5, 2015 at 10:41 pm

    In addition to your recipe, I love how you upcycled the pumpkin can! Mini pumpkin pies sound like the best way to enjoy a small bite of pumpkin pie. I love the flavor of pumpkin pie, but I’m not crazy about the texture, which is why I think these bites would be perfect for me!

  65. Leslie
    October 10, 2015 at 2:57 pm

    I didn’t see where you mentioned any egg wash, yet your little pies have that nice egg-washy look to them. Did I just miss that part?

    • October 10, 2015 at 6:00 pm

      No, I didn’t use any egg wash on the cut outs since they were small and placed directly on top of the filling. They were baked just like they look in the third photo. :)

  66. Anna
    October 18, 2015 at 9:45 pm

    Ive never used pre made pie crust before, im assuming for the minis i have to let the crust unthaw so i can cookie cutter it, but before i put the filling in; do i have to poke the bottom with a fork like it says too for a normal pie?

    • October 19, 2015 at 2:12 pm

      You can use your own homemade pie crust recipe if you prefer. If you’re using store bought refrigerated pie crust, just follow the directions on the back of the box about bringing up to temperature. I used Pillsbury and didn’t prick the bottoms for the mini pies.

  67. melanie
    November 5, 2015 at 6:54 pm

    Are you talking about the regular cupcake size tin or the mini muffin cups? I wanted to make the mini ones. How would I convert the recipe for that? Also, would you recommend the pre-made mini frozen cups or are those too salty? Thanks

    • November 5, 2015 at 7:30 pm

      A regular muffin tin and 4″ cookie cutter. You’d have to experiment with the cooking time for the mini ones.

  68. Haley
    November 8, 2015 at 8:05 pm

    I just made these cute little pies but when I added the pastry leaf to the top it seemed to sink into the filling and cover part of the little leaf or acorn I put on top….has this ever happened to you? I have the same punch outs from ws too. Thanks!

    • November 8, 2015 at 8:21 pm

      Hi Haley, No my leaves didn’t sink into the filling. The only thing I can think is that maybe your pie dough was thinner? I use Pillsbury Pie Crust.

  69. Liz
    November 13, 2015 at 11:32 am

    Hi Haley, Can these be baked ahead of time & frozen?

    • November 13, 2015 at 11:43 am

      Other kinds of pies freeze and thaw well like pecan, but thawing pumpkin pie changes the consistency and makes it watery. You can bake them a couple of days ahead and then refrigerate instead.

  70. Kathy Batstone
    November 25, 2015 at 3:10 pm

    Making this! But I cannot find the “printable recipe”

  71. November 26, 2015 at 2:22 pm

    Made these last night. They look great. Can’t wait to taste them. Thank you.

    PS – the little leaves pie crust cutters were on sale yesterday in WS. A bonus!

  72. Jo
    September 3, 2016 at 8:31 pm

    I’ve somehow lost track of your blog – so happy I found it again – can’t wait to begin exploring all that I’ve missed – I’m following you on pinterest too – and I love the little pumpkin pies, for sure they will be on our dessert table this year (2016)

  73. Christine
    September 4, 2016 at 10:44 pm

    These are so cute!! Can’t wait to try them for Thanksgiving. Thanks for providing details on your pie cutters as well.

  74. October 7, 2016 at 1:18 am

    Awe these are so cute! I love how they are mini!:)

  75. thegreatbaker
    October 27, 2016 at 1:58 pm

    These look gorgeous!! Was just wondering if I could use a regular size cupcake tin to bake these in.

    • October 27, 2016 at 2:08 pm

      Hi, They are baked in a regular size cupcake/muffin tin :)

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