How to make Mini Pumpkin Pies Recipe for in muffin tins
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Easy Muffin Tin Mini Pumpkin Pies


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Easy Muffin Tin Mini Pumpkin Pies make the easiest fall treat for your family and guests! 


Pumpkin pie made from scratch is a great recipe for bakers looking for something stress-free and delicious!  Pumpkin pie is made from pureed pumpkin that is spiced and mixed with dairy into a custard.  It can be served in so many different variations including:

The ideas for how to use fresh pumpkin are endless.  There have been entire cookbooks dedicated to cooking and baking with pumpkin.  However; my favorite will always be a deeply spiced traditional pumpkin pie with a flaky crust and whipped cream on top.  Call me a traditionalist.  I am.


A little pumpkin history:

I wonder if you’re thinking like I thought – the Pilgrims ate pumpkin pie!  That’s why it’s a Thanksgiving tradition.  Wrong.  They didn’t have flour to make any type of crust – so they weren’t able to make pie.  They did, however; eat pumpkin along with other different squash.  From what I understand the pumpkin pie was actually first made in England.  They know a great deal more on the history of pumpkin pie over at  Check it out!


Can you use pie filling?

Technically the answer is yes.  You can use prepared pumpkin pie filling.  Personally, the prepared pie filling doesn’t have enough depth of flavor, so I don’t.

How long is pumpkin pie good for?

Usually pumpkin pie lasts about 4-5 days in the refridgerator.

Can you keep pumpkin pie on the counter?

Don’t leave a full size homemade pumpkin pie on the counter longer than a couple of hours after cooling.  For the mini versions – put the pies into the fridge at one hour after cooling. If you have purchased the pie at the store it’s full of preservatives and it’ll last just keeping it at room termperature.  

How to make Mini Pumpkin Pies Recipe for in muffin tins

Mini Pumpkin Pie Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Mini pumpkin pies are the perfect treat for after dinner, as a party favor, or even for a kids party! Filled with the flavors of the holiday season pumpkin pie is a delicious ending to any meal!


  • 1 15oz can pure pumpkin
  • 14oz can of sweetened condensed milk
  • 1 1/2 tbsp pumpkin pie spice
  • 1 1/2 tsp vanilla extract
  • Package (1)  of refrigerated pie crusts (thawed if frozen)
  • 2 large eggs
  • 1/2 tsp salt


  1. Preheat your oven to 375 degrees.
  2. Dust your counter or board with flour and place the pie crusts on top.
  3. Using a 3 inch round hand cutter cut 6 equal round from the crust
  4. Spray a muffin tin with non-stick baking spray and push one round into each opening.
  5. Together, mix canned pumpkin, beaten eggs, sweetened condensed milk, spices and vanilla in a bowl until very smooth. Pour into each crust to about 1/2" below the top.
  6. Bake for 30 minutes (check at 25). Remove from the oven and cool on a wire rack.


Top pumpkin pies with whipped cream and a drizzle of caramel sauce if desired! Another option is a light shake of powdered sugar!

Enjoy your holidays – and keep an eye out for my new digital cookbook Holiday Sips!  It’s coming out this fall and it contains the PERFECT pairing for these pies!


More posts I think you’ll love:

Easy Stuffed Mushroom Appetizer

Thanksgiving Turkey Compound Butter

Easy Angel Food Pumpkin Cakes

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