The Best Mini Pumpkin Pies (Individual Servings Everyone Will Love)

Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 30 tart shells; 2 eggs; 1½ cups canned pumpkin (or pumpkin pie filling); ½ cup sugar; ¼ tsp salt; 1 tsp cinnamon; ½ tsp nutmeg; ¼ tsp ginger; ¼ tsp cloves; 1¼ cups evaporated milk; whipped topping

Jump to Recipe

These Mini Pumpkin Pie Tarts are individual portions of pumpkin pie that can also be frozen and enjoyed later. They’re traditional and perfect just like the classic, yet small-sized for each person!

Individual Mini Pumpkin Pies with whipped cream on top.

Table of Contents

Trying to serve pumpkin pie to a crowd without the hassle of slicing and plating? These mini pumpkin pies give everyone their own perfect portion with that same classic pumpkin pie flavor you crave every fall. No pie crust rolling, no messy slicing, just grab and enjoy.

Another perfect portion for fall is our Pumpkin Streusel Muffin Recipe.

What Makes This Recipe Different?

I have been making these mini pumpkin pies for over 20 years and they disappear faster than full-size pies at every gathering. The secret? Using pre-made tart shells means you get that buttery, flaky crust without any of the work. Plus, the smaller size means they bake in half the time of a regular full size pumpkin pie. Plus, you always have some on hand for when that craving hits!

Impress your party And dinner guests with these cute and tasty Mini Pumpkin Pie Tarts! They include everything you love about a classic homemade pumpkin pie, yet in bite sized portions that are just over 100 calories each!

The individual portions cook more evenly than large pies, so you never get that undercooked center or overbaked edges. And because each person gets their own pie, no fighting over who gets the perfect slice!

If bite sized is your thing, also try our Mini Apple Pies or these delicious Cream Cheese Tarts!

Why You’ll Love This Recipe

Perfect Portions – Everyone gets their own complete dessert with crust in every bite.
Freezer-Friendly – Prep ahead and bake when needed or freeze leftovers.
Simple and Quick to make just like our Blueberry Salted Caramel Tarts Recipe.
Easy Crowd-Pleaser – Make a dozen at once for parties, potlucks, or Thanksgiving.
Beginner-Friendly – If you can stir ingredients together, you can make these easy mini pumpkin pies, just like making Roasted Pumpkin Seeds.

Total Time: 45 minutes

Serves: 30 tarts

Ingredients and Notes

As always, the full ingredients and recipe for this mini pumpkin pie recipe is on the printable recipe card at the end of this post.

Tart Shells: Look for mini tart shells that are about 3 inches in diameter. I buy my tart shells from Costco because the price is the best. The pre-baked kind work perfectly here. I have tested both refrigerated and frozen varieties, and both work equally well. The frozen ones from the grocery store baking aisle tend to be slightly deeper, which means more filling per pie.
Canned Pumpkin: UIn a pinch, you can also use pumpkin pie filling instead of canned pumpkin, to skip the step of using all the necessary spices as well.
Evaporated Milk: This is not the same as sweetened condensed milk. Evaporated milk is unsweetened and gives the filling that creamy, smooth texture. The reduced water content compared to regular milk makes the filling set properly. I tried using regular milk once and the filling never fully set.
Eggs: These act as the binder that helps everything set into that perfect custard texture. If you can, use room temperature eggs so they blend smoothly with the other ingredients.
Spice Blend: The combination of cinnamon, nutmeg, ground ginger, and ground cloves creates that signature pumpkin pie flavor. Alternatively, you can also use the handy pumpkin pie spice that has all of these in one.
Sugar: Regular granulated sugar works perfectly. You can use brown sugar if necessary.
Whipped Cream – whipping cream optional, but why would you not?

Recipe Variations and Substitutions

Dairy-Free Option: Replace the evaporated milk with canned coconut milk (the full-fat kind). The filling will have a subtle coconut flavor but still tastes delicious. I have made these for dairy-free friends and they were a hit.
Graham Cracker Crust: If you cannot find tart shells, press graham cracker crust into a muffin tin and bake for 5 minutes before adding filling. The texture is different but still delicious.
Sweet Potato Version: Swap the pumpkin for mashed sweet potato. You will need to add an extra tablespoon of sugar as sweet potatoes are less sweet than pumpkin.
Maple Twist: Replace 2 tablespoons of the sugar with pure maple syrup for a subtle maple flavor. For a traditional size version, try our Maple Pumpkin Pie Recipe.
Chocolate Bottom: Melt 1/4 cup of chocolate chips and brush the inside of each tart shell before adding the pumpkin filling. Let it set for 10 minutes, then proceed with the recipe.
Mini Streusel Topping: Mix 2 tablespoons butter, 1/4 cup flour, 2 tablespoons brown sugar, and a pinch of cinnamon. Sprinkle over the top during the last 10 minutes of baking.

How to Make Pumpkin Pie Tarts

In a large bowl, beat the eggs with a whisk.
Add the remaining ingredients and blend until mixed.
Spread out the tart shells onto a cookie sheet, you might need two.
Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than 1/4 cup, so it’s a good way to keep them even and ensure you have enough filling for the shells.
Bake at 375F for about 30 minutes or until crust starts to turn golden brown.
Let cool on a cooling rack, and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.

Tips for Perfect Mini Pumpkin Pie Every Time

Preventing Soggy Bottoms: Place the tart shells on a baking sheet before filling them. This makes them easier to transfer to the oven and ensures even heat distribution. If you find your crusts getting soggy, try brushing the inside of each shell with a beaten egg white and baking for 3 minutes before adding the filling. This creates a moisture barrier.
Filling the Shells: Do not overfill. Leave about 1/8 inch of space at the top. The filling will puff up slightly as it bakes and you do not want overflow. I use a small ladle or a 1/4 cup measuring cup to portion the filling evenly. A turkey baster also works great for getting filling into the shells without spills.
Testing for Doneness: The center should still have a slight jiggle when you gently shake the pan, similar to jello. It will continue to set as it cools. If you overbake them, the filling will crack. I learned this the hard way when I left them in too long and ended up with dry, cracked pies.
Cooling Properly: Let them cool in the pan for 15 minutes, then carefully remove to a wire rack. If you try to remove them too soon, the filling may still be too soft and could spill. Use a small offset spatula or butter knife to gently lift them out.
Even Baking: Rotate the baking sheet halfway through cooking time for even browning. Ovens have hot spots and this ensures all your mini pies bake uniformly.
Making Ahead: You can prepare the filling up to 2 days in advance and store it covered in the refrigerator. Stir well before using. You can also fill the shells and refrigerate them for up to 4 hours before baking. Add 2-3 minutes to the baking time if baking from cold.

Serving Suggestions

Classic Presentation: Top each mini pie with a dollop of whipped topping and a light sprinkle of cinnamon or nutmeg. This is how I serve them for Thanksgiving and everyone loves the individual presentation.

Whipped Cream Variations: Instead of store-bought whipped topping, use homemade whipped cream flavored with vanilla extract or maple syrup. You can also use cream cheese whipped cream for a tangier flavor.

Caramel Drizzle: Warm some caramel sauce and drizzle over the whipped topping. The sweet caramel pairs perfectly with the spiced pumpkin.

Candied Pecans: Chop some candied pecans and sprinkle on top for added crunch and visual appeal. If you love this nut, try our Pecan Haystacks Recipe.

Ice Cream Addition: Serve slightly warm with a small scoop of vanilla ice cream on the side.

Party Presentation: Arrange on a tiered serving platter for an impressive display on the dessert table. The individual portions make them perfect for buffet-style serving.

How to Store Mini Pumpkin Pies

Room Temperature: These mini pies can sit at room temperature for up to 2 hours. After that, they need to be refrigerated because of the egg and dairy content.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 4 days. I stack them in a single layer if possible, but if you need to stack, place parchment paper between layers to prevent sticking. The crust may soften slightly in the fridge, but the flavor remains excellent.

Freezing Instructions: These freeze beautifully! Let them cool completely, then wrap each pie individually in plastic wrap and place in a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before serving. You can also freeze them without the whipped topping and add that fresh when serving.

Reheating: If you prefer warm pie, reheat individual pies in a 300-degree oven for about 10 minutes. Do not microwave as this can make the crust soggy and the filling rubbery.

Best Way to Serve: These taste great cold, at room temperature, or slightly warm. Add the whipped topping right before serving for the best presentation and texture.

For the love of pumpkin, you should also try this Pumpkin Bundt Cake as well. If you are in the mood for a warm drink, check out this Homemade Pumpkin Spice Latte recipe too!

Recipe FAQ

Do I need to pre-bake the tart shells?

Not if you are using store-bought pre-baked tart shells. If using refrigerated shells that are not pre-baked, follow the package instructions for pre-baking before adding the filling.

Does Pumpkin Pie Need to be refrigerated?

Just like a traditional pumpkin pie recipe, yes, these need to kept in the fridge.

Can mini pumpkin pies be frozen?

Absolutely, I do this all the time. Without the whipped topping, flash freeze until they can be placed in an airtight contianer or placed into a large freezer bag without sticking to one another. Freeze for up to 3 months, and remove some when the craving hits.

How long do mini pumpkin pies take to bake

Bake at 375F for about 30 minutes or until crust starts to golden.

More Pumpkin Recipes

Perfect Occasions for Mini Pumpkin Pies

Thanksgiving Dessert: These are perfect for Thanksgiving dinner because everyone gets their own pie without the hassle of cutting slices. I started making these for Thanksgiving five years ago and now my family requests them instead of traditional pie.

Fall Gatherings: Bring these to potlucks, harvest parties, or football gatherings. They travel well and are easy to serve all throughout the holiday season.

Holiday Cookie Exchanges: Stand out at cookie swaps by bringing these unique mini pies instead of typical cookies.

Make-Ahead Entertaining: Since they store well, make them a day or two before your event to reduce day-of stress.

Weeknight Dessert: The 30-minute preparation makes these doable even on busy weeknights when you want something special.

Kids’ Parties: Children love having their own individual dessert, and the small size is perfect for little hands.

If you’ve tried Mini Individual Pumpkin Pies please let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Mini Pumpkin Pies

Mini Pumpkin Pies recipe. Individual portions of pumpkin pie that can be frozen and used at a later time.

4.52 from 128 votes

Print Pin

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: tarts

Course: Desserts

Cuisine: American

Author: Tammi

Ingredients

30 tart shells
2 eggs
1½ cups canned pumpkin (or pumpkin pie filling)
½ cup sugar
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
1¼ cups evaporated milk
whipped topping

Instructions

In a large bowl, beat the eggs with a whisk.
Add the remaining ingredients and blend until mixed.
Spread out the tart shells onto a cookie sheet, you might need two.
Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than 1/4 cup, so it's a good way to keep them even and ensure you have enough filling for the shells.
Bake at 375F for about 30 minutes or until crust starts to golden.
Let cool and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.

Notes

Storage

Store at room temperature for up to 2 hours. After that, they need to be refrigerated in an airtight container for up to 4 days.

To freeze, let them cool completely then wrap each pie individually in plastic wrap and place in a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before serving.

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