These mini pumpkin pies not only look absolutely adorable, but they taste incredible and are surprisingly easy to make. Perfect to serve at a gathering or party, you won’t need to worry about cutting evenly-sized pieces of pie or someone getting too small (or too big) of a slice. 

This mini pumpkin pie recipe is inspired by Tiny Pies, one of our favorite spots for great pie in Austin, Texas. Baked fresh daily from scratch, their individual, hand-held-sized pies are cute and delicious. They serve a variety of flavors year-round from cherry to chocolate cream to sweet Texas pecan to apple.

mini pumpkin pies

How to Make Mini Pumpkin Pies

With a pie crust made in the food processor and a straightforward pumpkin filling, this mini pumpkin pie recipe comes together without too much effort. Each pie is baked in a muffin tin. To make them you’ll roll out the dough, cut them into small circles, and make individual pies in each muffin cup. Making the pies is easier than it looks, and the end result is always a show-stopper.

Mini Pumpkin Pie Recipe: Tips & Tricks

  • Bake your pies on the bottom rack to make sure the crust is cooked to golden brown perfection.
  • Arrange your dough in the muffin tin so that a little extra protrudes over the top of the muffin pan (this way the filling doesn’t spill out the top).
  • Don’t worry too much about how the crust looks. You don’t need to crimp it perfectly. The sweets at Tiny Pies have a rustic look to them and an imperfect pie has its own homemade charm.
  • Pipe whipped cream with a decorative piping tip for a bakery-style look. 


These easy mini pumpkin pies don’t require a lot of ingredients. Here’s what you’ll need:

  • Flour
  • Salt
  • Butter
  • Water
  • Sugar
  • Pumpkin Pie Spice
  • Eggs
  • Pumpkin Puree
  • Vanilla
  • Heavy Cream
  • Powdered Sugar
mini pumpkin pies

How Long Does It Take To Make Mini Pumpkin Pies

Making these mini pumpkin pies does not require hours of hands-on cooking time, but you will need to carve out a couple of hours to make them. The pie crust comes together very quickly, but you’ll need to let it chill for at least an hour before baking. Preparing the filling takes just a few minutes, and rollilng out the dough and filling the pies will take the majority of your time (roughly 20 minutes). Once the pies are formed and filled you’re 90% there and all you need to do is bake, allow them to cool, and pipe each pie with homemade whipped cream.

How to Make Pie Crust

Miniature pies are pie crust lover’s dream, as each pie turns out with the perfect crust-to-pie ratio. This all-butter crust yields flavorful, flaky, and tender results. If you’ve never made your own pie crust from scratch it can be intimidating. Just remember to keep your butter and water cold and don’t overmix!


Mini Pumpkin Pies

Brooke Eliason
Servings: 12 servings
Prep Time: 1 hr 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
These mini pumpkin pies not only look absolutely adorable, but they taste incredible and are surprisinglly easy to make.


Pie Dough

  • cups all purpose flour
  • 1 teaspoon kosher salt or 1/2 teaspoon sea salt
  • ½ cup (one stick) cold unsalted butter, cut into half-inch pieces
  • ¼ cup + 2 Tablespoons ice water

Pie Filling

  • 1 cup sugar
  • ½ Tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream

Whipped Cream

  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar


Pie Dough

  • Combine the flour and salt in a food processor and briefly pulse 2-3 times. Add the butter and pulse until mostly pea-size pieces of butter remain (a few larger pieces are okay). Slowly pour 1/4 cup of the water into the food processor while pulsing the mixture, until it begins to form a ball (no more than 30 seconds). Add the additional tablespoons of water, one at a time, if your mixture is too dry to form a ball.
  • Remove the dough from food processor, form it gently into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or overnight.


  • In a large bowl or stand mixer, whisk together the sugar, pumpkin pie spice, salt, and eggs. Once the mixture is smooth add the pumpkin puree, vanilla, heavy cream, and mix until everything is well combined. Pour the filling into a gallon-sized ziplock bag and store in fridge until assembly and baking.

Assembly & Baking

  • When ready to bake, preheat the oven to 350°F. Roll the dough out on a floured surface using a floured rolling pin to roll into a rectangle that's roughly 12×18 inches. Re-flour the rolling pin and on top/beneath dough as needed so that dough does not stick to surface or rolling pin. Using a five-inch round cookie cutter* cut 12 five-inch circles. You may need to combine the dough scraps and re-roll for the last couple of crusts, but handle the dough the least amount as possible. Using a standard muffin pan**, gently press the dough into cavity of each muffin tin, and fold or crimp the edges until the dough resembles a cup-like shape.
  • Cut the tip off of the ziplock bag with the filling (start small for control) and fill each pie crust with the pumpkin pie filling, leaving about 1/4 inch rim of crust on the top of each tiny pie. Bake until golden brown on edges and bottom, about 40 minutes, rotating halfway through. Let cool completely.
  • In a stand mixer, whip the heavy cream and powdered sugar on high with whisk attachment until stiff peaks are formed. Using a piping bag and tip, or a gallon ziplock bag, pipe a dollop of whipped cream on top of each tiny pie once cooled.


  • 1 standard muffin pan


*If you do not have a five-inch cookie cutter, you can use a round glass or bowl with defined edges that is five inches in diameter to cut your pie crusts. You can also use a 3 or 3.5-inch cookie cutter and roll out the individual rounds of dough until  they’re roughtly 5 inches in diameter. 
**The cups of a standard muffin pan should measure about 2.5-3″ wide at the top and about 1.5″ deep.

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