How To Make Easy 5-Ingredient Mini Pumpkin Pies (2024)

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Desserts

Meghan Splawn

Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

updated May 1, 2019

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How To Make Easy 5-Ingredient Mini Pumpkin Pies (1)

Ready to bake the cutest mini pumpkin pies for your Thanksgiving table? Here's how to do it!

Makes12Prep20 minutesCook25 minutes to 30 minutes

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Ready for an adorable dessert that is so easy your kids can make it? These five-ingredient mini pies are just as sweet, creamy, and warmly spiced as their full-sized friends, but they bake up faster and keep you from having to slice pie at the end of the night. Here’s how to make these insanely cute and easy mini pumpkin pies.

Easy 5-Ingredient Mini Pumpkin Pies

These shortcut mini pumpkin pies are made faster and easier with the help of three supermarket shortcuts: pre-made pie crust, sweetened condensed milk, and pumpkin pie spice. (You can, of course, make your own pie crust if you prefer). The sweetened condensed milk takes the place of both the sugar and the dairy called for in traditional pumpkin pie.

The Play-by-Play of Easy Mini Pumpkin Pies

Unroll and cut out circles from pie dough. A large round cookie cutter makes this task super easy, but you can also use the lid of a wide-mouth jar. You’re looking to stamp out six 3 1/2-inch circles from each roll of pie dough.

Press the pie dough into a muffin pan. Spend a little time carefully pressing the dough down into the corners of the muffin cups. This is the only place you need to fuss in order to make sure that your mini pies are super cute!

Whisk together the pie filling. Whisk everything together until smooth. It really is that easy.

Fill and bake. Fill each pie cup with 2 tablespoons of filling (they will be roughly 2/3 full), then put those cuties into the oven! The filling will puff up a bit in the oven.

Top ’em! You can get a little creative here and cut any extra pie dough into decorative shapes and bake them on top of the pies directly. Or, top the finished pies with whipped cream and a dash of cinnamon after they’ve been baked and cooled.

Baking and Storing Mini Pumpkin Pies

You’ll bake the mini pies for 25 to 30 minutes, then cool them in the pan for 10 minutes before transferring to a cooling rack to cool completely. And here’s a super-helpful tip: You can bake and then freeze these mini pies weeks in advance. The night before you serve them, thaw them overnight in the fridge and then warm them up in a 350°F oven for five to eight minutes to crisp the crust and make them whipped cream-ready.

Nutritional Info

Ingredients

Cooking spray
1 (14.1-ounce) package
prepared pie crusts
1 (15-ounce) can
pumpkin purée
1/2 cup
sweetened condensed milk
1
large egg
1 teaspoon
pumpkin pie spice
1/4 teaspoon
kosher salt

Equipment

Measuring cups and spoons
Standard 12-well muffin pan
Can opener
Medium mixing bowl
Whisk
Spoon

Instructions

Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Coat a standard 12-cup muffin pan with cooking spray.
Prepare the pie dough. Unroll the prepared pie crusts out onto a cutting board. Use a 3 1/2-inch round cutter or the lid of a wide-mouth jar with about the same diameter to cut 6 rounds out of each sheet of pie dough (12 rounds total). You’ll have some excess pie dough, which you can use to decorate the pies or discard. Press one round into each cup of the prepared muffin tin. Really press the pie dough into the corners of each, doing your best to avoid puncturing the dough.
Make the filling. Place the pumpkin purée, sweetened condensed milk, egg, pumpkin pie spice, and salt in a medium bowl and whisk until smooth.
Fill the mini pies. Fill each mini pie with 3 tablespoons of filling. Each pie will be about 2/3 of the way full, but the filling will puff and rise in the oven. Use the back of a spoon to smooth out the filling. If you’re using the excess pie dough as garnish, add the pieces before baking.
Bake the mini pies for 25 to 30 minutes. Bake the pies until the filling is set (the centers should register at least 200°F and a toothpick inserted in the center should come out clean), 25 to 30 minutes.
Cool the pies and serve. Let the pies cool in the pan for 10 minutes. Use a small offset spatula or butter knife to pop the pies out of the muffin tin. Transfer them to a cooling rack and cool completely, about 1 hour. Serve at room temperature with whipped cream.

Recipe Notes

Make ahead: The baked pies can be frozen for up to 1 month, then thawed overnightin the fridge. The day you plan to serve them, warm in a 350°F oven for 5 to 8 minutes.

Storage: Pies can be stored in the refrigerator for up to 3 days.

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