Recipes // Desserts // Miniature Pumpkin Pie

Miniature Pumpkin Pie


(Makes around 48 but can easily be cut in half , which is what I do). Also great for parties or office parties.


Pumpkin pie filling:

  • 3/4 cup + 2 Tbs of canned pumpkin
  • 6 oz evaporated milk
  • 6 Tbs sugar
  • 1 egg
  • 1/2 tsp Pumpkin Pie Spice


  1. After mixing your pumpkin pie filling well you need your crust.
  2. You can certainly make your own favorite pie crust dough or if pushed for time , like at holiday time, you can use a store bought refrigerated pie crust.
  3. Roll your crust out.
  4. Using a tiny round biscuit or cookie cutter (or if you don't have either you can use a small juice glass), cut out individual pie crusts. Place each pie crust into mini muffin pans shaping the dough into little cups to hold your filling.
  5. Fill each pie cup with your pumpkin pie filling.
  6. Place into the oven and bake until the crust is golden and the filling is set, usually around 20-25 minutes.
  7. Remove and let cool in the pans about 10-15 minutes.
  8. Serve with a bowl of whipped cream on the side for your family and friends to dollop on top if they desire.
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