Pies & TartsNo. 6581 · The 2026 edition
Mini Pumpkin Pies
Bite-sized pumpkin pies with a flaky crust and creamy spiced filling—perfect for fall gatherings!
Our own summary of the original — the full post and photos live at cookingclassy.com.
These mini pumpkin pies feature a simple homemade filling baked in a flaky crust. Ready in under an hour, they're a crowd-pleasing dessert for any autumn occasion. Let them cool completely before serving for the best texture.
Ingredients
Equipment
- oven
- bowl
- whisk
- rolling pin
- mini muffin tin
Directions
- Set your oven to 425°F.
- In a large bowl, whisk together the pumpkin puree, sugar, pumpkin pie spice, and eggs until smooth. Gradually stir in the evaporated milk.
- Unroll the pie dough and cut it into circles that will fit into mini muffin tins. Press each dough circle into a greased mini muffin cup.
- Spoon the pumpkin mixture into each dough-lined cup.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking until the filling is set, about 20 to 25 minutes. Allow to cool before serving.
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