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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! 
Prep Time20 mins
Cook Time25 mins
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!