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Whip up the perfect dessert for the fall with our Mini Pumpkin Pies Recipe. Easy, delicious, and perfectly portioned – the ultimate treat for pumpkin lovers!

When it comes to fall desserts, anything pumpkin-flavored will be a win. These mini Pumpkin Pies are easy to make and will definitely be the star of any fall or Thanksgiving gathering.

Mini maple pumpkin pies that are perfect for Fall! They have a hint of maple in every bite and a healthy dose of pumpkin spice! They are a perfect dessert!
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Why You’ll Love These Mini Pumpkin Pies

  • They Taste Like Fall – These Mini Pumpkin Pies are the perfect way to kick off Fall! They have a hint of maple in every bite as well as a punch of pumpkin spice.
  • No Specialty Pan Needed! –They are baked in a 12-count cupcake/muffin pan which almost every kitchen has on hand.
  • Individual Desserts – These mini pies are bite-sized versions of the classic pumpkin pie. Their small size makes them perfect for individual servings and parties.
  • They are adorable! Who can resist a dessert in a mini size??


  • 2 Pie Crusts – Use store-bought crusts or use a favorite recipe.
  • Pumpkin Puree – This is different from pie filling so make sure you get the correct one.
  • Light Brown Sugar – Use a spoon to scoop the brown sugar into the measuring cup, then pack it down into the cup.
  • Granulated Sugar
  • Pumpkin Pie Spice
  • Eggs
  • Evaporated Milk
  • Whipped Cream – For garnish. You can get a can of whipped cream or use a tup of whipped topping.
Mini maple pumpkin pies that are perfect for Fall! They have a hint of maple in every bite and a healthy dose of pumpkin spice! They are a perfect dessert!

How To Make Mini Pumpkin Pies

This easy peasy recipe is something even the most novice chef can pull off!

See the recipe card below for full, detailed instructions

  • Roll out the pie crust dough and cut 12 4-inch circles.
  • Press the circles into greased muffin cups.
  • Mix the filling – canned pumpkin, brown sugar, granulated sugar pumpkin pie spice, egg and evaporated milk.
  • Fill the pie crusts with the filling.
  • Bake for 25-30 minutes, until the pie filling is set and the crust is golden.


Can I use store-bought crust for Mini Pumpkin Pies?

Yes, store-bought crust can be used for convenience – in fact it’s what I use! You could also use a homemade crust if you prefer.

How do I know when the pies are done?

The pies are done when the filling is set and no longer jiggles when lightly shaken.

How can I avoid a soggy crust?

Pre-baking the crust, also known as blind baking, can help prevent a soggy bottom.

Can these mini pies be frozen?

Yes, they freeze well and can be reheated when ready to serve. After baking, cool completely, then arrange on a baking sheet and freeze. Once frozen solid, transfer to a freezer bag and freeze for up to 6 months. To serve, defrost in the fridge and warm in the oven if desired.

Can I make these ahead of time?

Yes, you can prepare the pies a day or two in advance and store covered in the fridge until ready to serve.

Mini maple pumpkin pies that are perfect for Fall! They have a hint of maple in every bite and a healthy dose of pumpkin spice! They are a perfect dessert!

Expert Tips

  • Quality Ingredients – Always use high-quality ingredients. Fresh spices, canned pumpkin puree.
  • Blind Bake the Crust – This is completely optional and not absolutely necessary, but pre-baking the crusts can prevent them from getting soggy once the filling is added.
  • Proper Mixing – Ensure that all the filling ingredients are thoroughly mixed for a smooth, consistent texture. Overmixing, however, can incorporate too much air and cause the pies to crack while baking.
  • Use Non-Stick Cooking Spray – Generously spray the muffin cups with cooking spray to avoid sticking. There’s nothing worse than a ruined dessert that won’t release from the pan.
  • Portion Control – Use a cookie scoop or a small ice cream scoop to ensure equal portions of the filling in each mini pie.
  • Avoid Overfilling – Be careful not to overfill the crusts. The filling will expand as it bakes, and overfilled pies may spill over.
  • Oven Position – Bake the pies in the center of the oven where the heat is most consistent.
  • Use a Preheated Oven – Preheating your oven will help the pies to cook evenly and could prevent a soggy crust.
  • Cooling Time – Allow the pies to cool completely before serving to ensure the filling is set.
  • Add Personal Touches – Get creative with your pies. You can top them with whipped cream, sprinkle them with extra cinnamon or nutmeg, or even drizzle with caramel for a unique twist.

More Pumpkin Desserts


Mini Maple Pumpkin Pies

Mini Pumpkin Pies are the perfect dessert for the fall! Easy, delicious, and perfectly portioned – the ultimate treat for pumpkin lovers!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 pies


  • 2 store-bought pie crusts or homemade
  • 15 oz. can pumpkin puree
  • 1/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon maple extract
  • 1 eggs
  • 1 cup evaporated milk
  • 1/4 cup whipped cream
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  • Preheat oven to 350 degrees.
  • Lightly flour the countertop and roll the dough out. Cut 12 4-inch rounds out of the pie dough.
  • Spray the cupcake pan with non-stick cooking spray.
  • Add a round piece of pie dough to each up the cupcake cavities. Press out any ripples in the dough and trim off any dough that hangs over the top of the cupcake pan cavity. Set aside.
  • In a large mixing bowl, add in the canned pumpkin, brown sugar, granulated sugar, and pumpkin pie spice. Stir until combined.
  • Stir in the egg and maple extract until incorporated.
  • Add in the evaporated milk and stir until incorporated.
  • Fill each pie crust to the top with the filling. You should still be able to see the crust around around the edges though.
  • Place into the oven and bake for 25 – 30 minutes until the pies no longer jiggle and the crust is slightly golden.
  • Turn the oven off and open the door while the mini pies cool completely.
  • Once the pies are cooled, pipe whipped cream on top with an 1M tip.
  • Store in the fridge.


You can substitute the evaporated milk or half and half or heavy cream.
Keyword maple pumpkin pie, mini pies, pumpkin pie


Calories: 232kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 149mgPotassium: 181mgFiber: 2gSugar: 16gVitamin A: 5596IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.


Hi! I'm Miranda and the dessert blogger behind the blog Cookie Dough & Oven Mitt! When I'm not slinging butter and eggs, I love to hang out with my son and hubby.

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  1. Mayna says:

    Hello, what do you use to cut the pie dough with?