Last Thanksgiving, I made one huge pumpkin pie for eighteen people. Big mistake. The first slice fell apart completely, my aunt wanted "just a tiny piece," and by the time everyone was served, my beautiful pie looked like someone had attacked it with a shovel. Liam watched the whole mess and said, "Mom, next time can we just make little pies so nobody has to share?" Sometimes kids just get it, you know? So that's exactly what we did the next year, and honestly, I'm never going back to full-size pies again. These mini pumpkin pies are now what everyone expects at our table - I've made them every fall for three years straight.
Why You'll Love This Mini Pumpkin Pies Recipe
Look, I'm going to be straight with you - I used to think mini pumpkin pies were just a gimmick. Like, why would I spend time making twelve tiny pies when I could make one big one? Then last November, my neighbor brought over a tray of these small pumpkin pies she'd made, and I got it. The crust was actually crispy all the way around (not soggy on the bottom like regular pies always seem to get), and every bite had the right amount of filling. No giant forkful of just pumpkin where you're searching for crust. After she left, Liam looked at me and asked why we never made "the little ones" instead of our usual pie.
These Mini Pumpkin Pies take way less time than you'd think. A regular pie needs at least fifty minutes in the oven, then another two hours to cool before you can even cut it. These? Twenty-two minutes baking, thirty minutes cooling, and you're done. Last Sunday I made a batch while Liam was at soccer practice - started them when I got home, pulled them out of the oven, and they were cool enough to eat by the time he walked back in the door. He grabbed one right off the cooling rack (still warm, which he loves) and said they tasted better than the ones from the bakery we used to buy from.
Jump to:
- Why You'll Love This Mini Pumpkin Pies Recipe
- Ingredients For Mini Pumpkin Pies
- How to Make Mini Pumpkin Pies Step by Step
- Smart Swaps for Mini Pumpkin Pies
- Mini Pumpkin Pies Variations
- Equipment For Mini Pumpkin Pies
- How to Store Mini Pumpkin Pies
- Top Tip
- FAQ
- Make These Mini Pumpkin Pies Already
- Related
- Pairing
- Mini Pumpkin Pies
Ingredients For Mini Pumpkin Pies
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons melted butter
- Pinch of salt
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- ⅔ cup packed brown sugar
- 1 cup heavy cream
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
What to Serve With:
- Whipped cream
- Caramel sauce if you're feeling fancy
- Candied pecans
How to Make Mini Pumpkin Pies Step by Step
Alright, here's exactly how I make these every single time. No fancy chef tricks - just what actually works in a regular home kitchen.
Get Your Pan Ready:
Spray your muffin tin really well with cooking spray. I mean really spray it - don't be shy here. My first batch stuck so bad that Liam and I ended up eating them straight out of the tin with spoons because I couldn't get them out in one piece. Not my finest moment.
Make the Crust:
Crush your graham crackers until they're fine crumbs. Liam loves this job - we put them in a zip-top bag and he goes at it with a rolling pin. Mix the crumbs with sugar, melted butter, and a tiny pinch of salt. It should look like wet sand. Press about a tablespoon and a half into each muffin cup. Use your fingers or the back of a spoon and really push it down. If you're gentle, the crust falls apart later when you try to eat them.
Bake the Crusts First:
Stick them in a 350°F oven for 5 minutes. I know it seems like an extra step, but trust me on this. I skipped it once when I was running late, and the bottoms turned out soggy and gross. Nobody wants soggy crust.
Mix Your Filling:
While the crusts cool for a couple minutes, whisk together the pumpkin, eggs, and brown sugar in a bowl. Then add your cream and all the spices - cinnamon, ginger, nutmeg, salt, and vanilla. Whisk it until it's smooth with no lumps. Should be thick but pourable, kind of like a milkshake.
Fill Them Up:
Pour the filling into each crust, leaving just a tiny bit of space at the top. They puff up a little while baking. Pop them back in the oven at 350°F for 20-22 minutes. Here's where people always mess up - the centers will still jiggle when you tap the pan. That's what you want. They look underdone, but they're not. They firm up as they cool.
Let Them Cool:
This is the hardest part because they smell amazing. Let them sit in the pan for 10 minutes, then run a butter knife around the edges and pop them out onto a cooling rack. Liam always tries to eat one right away, but they really do taste better once they've chilled in the fridge for a few hours.
Smart Swaps for Mini Pumpkin Pies
Crust Options:
- Graham crackers → Gingersnap cookies (spicier, my favorite)
- Regular crackers → Vanilla wafers (sweeter, kid-friendly)
- Standard → Gluten-free graham crackers
- Crackers → Crushed pecans with butter (fancier, no crackers)
Cream Choices:
- Heavy cream → Coconut cream (dairy-free option)
- Full-fat → Half-and-half (lighter)
- Cream → Greek yogurt (tangier, healthier)
Sugar Swaps:
- Light brown sugar → Dark brown sugar (richer flavor)
- All brown sugar → Half maple syrup (earthy sweetness)
- Regular sugar → Coconut sugar (different flavor profile)
Spice Alternatives:
- Individual spices → Pre-mixed pumpkin pie spice (2 teaspoons total)
- Vanilla extract → Almond extract (totally different taste)
- Ground spices → Fresh grated nutmeg (stronger flavor)
Mini Pumpkin Pies Variations
Cream Cheese Swirl:
- Add 4 oz softened cream cheese beaten with 2 tablespoons sugar
- Drop spoonfuls on top of pumpkin filling before baking
- Swirl with toothpick for marbled look
- Tastes like pumpkin pie meets cheesecake (my sister's favorite)
Maple Pecan Crunch:
- Skip regular topping and use chopped pecans instead
- Mix ½ cup pecans with 3 tablespoons maple syrup and 2 tablespoons butter
- Sprinkle on top before baking
- Gets caramelized and crunchy (I ate four in one sitting)
Chocolate Bottom Surprise:
- Press crust as normal, then add small chocolate square or chips in center
- Pour pumpkin filling on top and bake regular time
- Chocolate melts into pocket at bottom
- Liam's idea and honestly brilliant for a seven-year-old
Mini Party Bites:
- Use mini muffin tins instead of regular
- Reduce baking time to 12-14 minutes
- Makes perfect two-bite Mini Pumpkin Pies
- No plates or forks needed (great for parties)
Equipment For Mini Pumpkin Pies
- Standard 12-cup muffin tin (not mini, not jumbo - regular size)
- Mixing bowls (2-3 different sizes)
- Whisk or fork (either works fine)
- Measuring cups and spoons
- Rolling pin for crushing crackers (or just use a heavy can)
- Butter knife for loosening Mini Pumpkin Pies from tin
How to Store Mini Pumpkin Pies
In the Fridge (3-4 days):
- Let them cool completely first (at least an hour)
- Cover tightly with plastic wrap or put in airtight container
- Don't stack them until they're totally cold or tops get mushy
- Reheat in microwave for 15 seconds if you want them warm
Freezing (Up to 2 months):
- Cool completely before freezing
- Freeze individually on baking sheet for an hour first
- Transfer to freezer bag once solid (keeps them from sticking together)
- Thaw overnight in fridge before eating
- They taste just as good as fresh
Make-Ahead Tips:
- Bake up to 2 days before you need them
- Store in fridge and add toppings right before serving
- You can also make just the crusts a day ahead
- Keep unbaked filling in fridge and assemble day-of
Top Tip
- Don't Overbake Them: This is where everyone screws up, me included for the first year I made these. When you take them out of the oven, the centers should still wiggle when you shake the pan. Looks totally wrong, right? Like they're not cooked yet. But that's exactly how they're supposed to look. They keep cooking while they sit there cooling, so if you wait until they're completely solid in the oven, you'll end up with dry, cracked tops.
- Smash That Crust Down: When you're pressing the graham cracker stuff into the muffin cups, you've got to really pack it in there. Don't be gentle about it. First time I made these, I was being all careful and soft with it because I didn't want to break anything. Guess what happened? The crusts completely fell apart when I tried getting the Mini Pumpkin Pies out.
FAQ
How long do you bake mini pumpkin tarts?
20-22 minutes at 350°F for regular muffin tins. I've made these so many times I don't even set a timer anymore - I just look for that slight jiggle in the center when I shake the pan. If you're using mini muffin tins, cut it down to 12-14 minutes. Jumbo tins need about 25-26 minutes. But honestly, every oven is different. Mine runs hot so I usually pull them at 20 minutes. Your oven might need the full 22.
Can I use mini pumpkin pies with pre made crust?
You can, but it's honestly more trouble than it's worth. Those pre made pie crusts don't fit muffin tins - you end up cutting circles and trying to smoosh them in there, and they never look right. Takes longer than just crushing graham crackers and mixing them with butter. I tried this once thinking it would save me time when Liam was younger and I was desperate for shortcuts. It didn't.
What are the little tiny pumpkins called?
Those decorative mini pumpkins you see everywhere in fall are usually called Jack-Be-Little or Munchkin pumpkins. But we're not using those for this recipe - they're mostly just for decoration. Liam likes lining them up on our porch but they don't have much inside them for cooking. For baking, you want either canned pumpkin puree or a regular sugar pumpkin that you roast yourself.
Can I find mini pumpkin pies to buy near me?
Probably, yeah. Check Costco in the fall - they usually have them. Local bakeries might make them if you call ahead. Whole Foods sometimes has them too. But here's the thing - these are so much easier to make than a full-size pie that even on my busiest weeks, I'd rather just make them myself. They take 30 minutes start to finish, taste better than store-bought, cost way less, and you can control what goes in them.
Make These Mini Pumpkin Pies Already
That's everything I know about making these after three years of testing them over and over. These mini pumpkin pies work for Thanksgiving, sure, but also for random weeknights when you want something sweet, or when you need to bring dessert somewhere and don't want to stress about it. Nobody fights over slice sizes anymore because everyone just grabs their own little pie. Problem solved.
Need more desserts that don't take forever? Check out our Best Chickpea Brownies Recipe with 3 Ingredients - I know it sounds weird but Liam ate three before I told him what was in them. Our Easy Nun Puffs Recipe ready in 30 minutes looks fancy but takes no time at all. And if your kids are into Harry Potter, our Easy Harry Potter Butterbeer Cupcakes disappear faster than anything else I've ever baked.
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Related
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Pairing
These are my favorite dishes to serve with Mini Pumpkin Pies
Mini Pumpkin Pies
Equipment
- 1 12-cup muffin tin (Regular size (not mini or jumbo))
- 2-3 Mixing bowls (For crust and filling)
- 1 Whisk or fork (To combine filling ingredients)
- 1 Rolling pin (For crushing graham crackers)
- 1 Measuring cup set (Standard)
- 1 Measuring spoons (Standard)
- 1 Butter knife (To loosen pies from tin)
- 1 Cooling rack (For cooling baked pies)
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs - finely crushed
- 3 tablespoons sugar
- 5 tablespoons butter - melted
- 1 pinch salt
For the Pumpkin Filling:
- 15 oz pumpkin puree - 1 can
- 2 large eggs
- ⅔ cup brown sugar - packed
- 1 cup heavy cream
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings:
- whipped cream - for serving
- caramel sauce - optional
- candied pecans - optional
Instructions
- Spray a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
- Mix graham cracker crumbs, sugar, melted butter, and salt until evenly combined. Press about 1½ tablespoons into each muffin cup and bake at 350°F for 5 minutes.
- Whisk pumpkin puree, eggs, and brown sugar together. Add heavy cream, spices, salt, and vanilla extract; mix until smooth.
- Pour filling into each crust, leaving a little space at the top. Bake at 350°F for 20-22 minutes until centers still jiggle slightly.
- Cool in pan for 10 minutes, remove carefully, then chill for at least 2 hours before serving with whipped cream or toppings.
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