Mini Pumpkin Pie Recipe - a perfect single-serve pie for Thanksgiving so you can try them all! Recipe @foodapparel

Mini Pumpkin Pies

Course Dessert, pie
Cuisine Classic
Cook Time 30 minutes
Total Time 30 minutes
Servings 12 mini pies
Author Christina Lakey and Tamara Blankenship (Filling adapted from


  • 1 double-pastry pie crust butter version, shortening version, or pre-made from store
  • 1 cup pumpkin puree fresh or canned
  • 1/4 cup brown sugar packed
  • 3 tablespoons granulated sugar
  • 1 egg + 1/2 yolk beaten
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of nutmeg
  • cloves Dash of
  • Dash of cardamom optional
  • 1/4 teaspoon lemon zest optional
  • 3/4 cup heavy cream + additional whipped to garnish


For the shells:

  1. Make the dough as directed in recipe.
  2. Get a 12-tin muffin tin. Spray lightly with cooking spray.
  3. Roll out dough and take a round cookie cutter/biscuit cutter/glass that is 1-2 inches wider than your muffin tin openings.
  4. Cut rounds and gently press into each tin. You may either keep them kind of rough and rustic looking, or press a design into the edges. (Note that these shells will shrink a little during baking.)

For the Filling:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl add all ingredients (except for heavy cream).
  3. Mix until well combined.
  4. Add cream and beat together until all is well mixed.

For the Assembly and Baking:

  1. Add filling to uncooked pie shell rounds.
  2. Place in preheated oven and cook for 10 minutes at the 400 degrees. Then decrease heat to 350 degrees F and cook an additional 15-20 minutes, or until set and the edges are golden brown.
  3. Pumpkin centers will be puffy, but will settle as the pies cool.
  4. Allow to cool completely, remove from pans, and serve topped with whipped cream!

Recipe Notes

For "mini" mini pumpkin pies (aka in the mini muffin tin), cut out 24 pie crust rounds to size and press in each tin.
Add filling.
Place in preheated 400 degree F oven for 10 minutes, then decrease heat to 350 and cook 4-7 more or until golden brown (will depend on the pan you are using so keep an eye on them to prevent crust from browning to quickly).