Mini Pumpkin Pies Recipe | One Little Project (2024)

by Debbie Chapman

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Mini pumpkin pies! You know that feeling you get at the end of a big meal, when everyone has eaten way too much? And then someone suggests dessert, but you don’t even want to get up to make coffee, let alone put together everyone’s dessert plate. (Or is that just me?)

When you finally do get the energy to serve the 3 beautiful desserts that someone went to tons of effort to make, everyone is so full that they don’t eat more than a few bites.

The solution? Mini pumpkin pies! Rather than overwhelming yourself and your guests with too much of a good thing, let them enjoy a bite sized treat. There’s always room for something mini!

Mini Pumpkin Pies Recipe | One Little Project (1)

This is the combination of spices that my family has always used for pumpkin pie, and it has always been delicious!

It’s so simple so make your own pumpkin spice – and you probably already have the spices in your cupboard!

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Tip: Add some pumpkin pie spice to strong coffee with some cream and sugar to make your own pumpkin spice latte. You can add canned pumpkin if you want, but it’s not necessary.

These mini pumpkin pies are unique enough that they don’t have to be limited to Thanksgiving. I love that they could just as well be served at a brunch or dinner party, or even Christmas. I definitely recommend giving them a try!

Check out our video for how to make mini pumpkin pies:

If you’re looking for more delicious pumpkin desserts, here’s a few of our favourites:

No-Bake Pumpkin Cheesecake

Pumpkin Pie Twists

Mini Pumpkin Pie Pops

How to Make Mini Pumpkin Pies:

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Print Recipe

Mini Pumpkin Pies

These mini pumpkin pies are way easier than making a pumpkin pie from scratch. Plus you will actually have room to try more than one dessert!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Servings: 30

Ingredients

  • 2 small eggs
  • 1-1/3 cups canned pumpkin puree (I accidentally used canned pumpkin pie filling and it still turned out, so I guess either one is fine)
  • 1/2 cup Sugar
  • 1/4 tsp Salt (slightly heaping)
  • 3/4 tsp cinnamon
  • 1/4 tsp ginger (slightly heaping)
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1-1/8 cups evaporated milk
  • 30 mini tart shells defrosted

Instructions

  • Beat the eggs with a whisk.

  • Blend in the remaining ingredients.

  • Spread the tart shells out onto a cookie sheet.

  • Pour 2 Tablespoons of pumpkin filling into each tart shell.

  • Bake at 375F for approximately 30 minutes or until crust is golden.

Notes

I found my mini tart shells at a grocery store in Canada called Loblaws. They are located in the frozen food section right next to the regular pie crusts.

Adapted from the recipe on my mom’s old pie plateMini Pumpkin Pies Recipe | One Little Project (4).

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I know this is cheating, but using pre-made tart shells is so much easier than rolling out your own dough. And they end up looking so perfect in the end! This momma does not have time to be rolling out 30 tart shells.

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Pour 2 Tablespoons of pumpkin pie mixture into each tart shell:

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Here they are before they went into the oven:

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I baked them at 375F for 30 minutes. They puffed up a little bit, but they collapsed really quickly after they cooled off.

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Do you remember those pie plates that had the recipe written right on the plate? My mom had one for pumpkin pieMini Pumpkin Pies Recipe | One Little Project (10), and it was truly the most delicious pumpkin pie I’ve ever had. I’ll be honest though – the past few years (…or ten years…) life has been too busy to make a pumpkin pie from scratch, so we have been buying them from Costco. *gasp* I know…

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One of the reasons I stopped making homemade pumpkin pie (besides being lazy busy of course), is that it makes such a huge amount and such a thick pumpkin pie, that it’s hard to get through the whole thing. I love pumpkin pie, but I find it a very strong flavour and enjoy having it in smaller amounts, rather than a giant piece that makes you so full that you swear you won’t eat anything else for days.

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Which is why I love the idea of mini pumpkin pies. These were seriously delicious! Way faster to make than rolling out your own dough, but they still have the homemade taste that you just can’t buy in any store bought pumpkin pie.

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These were way easier than I was expecting. I have convinced myself for years that pumpkin pie from scratch was too time consuming to make but these were done in less than an hour, and most of that was baking time!

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About Debbie Chapman, the Author of this Post

I'm Debbie Chapman, founder of One Little Project and author of the book Low-Mess Crafts for Kids. I love creating fun and easy crafts and cooking up delicious recipes for my husband and 3 kids.

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Filed Under: Desserts and Sweets, Holidays, Recipes, ThanksgivingTagged With: Dessert, Early Post, fall recipes, pie, pumpkins, Thanksgiving, thanksgiving treats

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Reader Interactions

Let us know what you think:

  1. Mini Pumpkin Pies Recipe | One Little Project (16)Bernice says

    I keep using this recipe over and over again, simply delicious !

    Reply

  2. Mini Pumpkin Pies Recipe | One Little Project (17)Marlene says

    Where did you buy the 30 tart shells??

    Reply

    • Mini Pumpkin Pies Recipe | One Little Project (18)Debbie Chapman says

      At a store in Canada called Loblaws. Details are in the tips section of the recipe.

      Reply

  3. Mini Pumpkin Pies Recipe | One Little Project (19)Cashe says

    I make these every Thanksgiving, I love these and so does everyone else. I plan on making them again but had a quick question, can I make them the night before? Will they still taste fresh the next day?

    Reply

    • Mini Pumpkin Pies Recipe | One Little Project (20)Debbie Chapman says

      They taste best made the day of, but they are definitely okay to make the night before. Be sure to store them in the refrigerator if you’re making them ahead of time.

      Reply

      • Mini Pumpkin Pies Recipe | One Little Project (21)Cashe says

        Thank you! ♥️

        Reply

  4. Mini Pumpkin Pies Recipe | One Little Project (22)Alexis says

    Can I use ginger powder instead?

    Reply

    • Mini Pumpkin Pies Recipe | One Little Project (23)Debbie Chapman says

      Hi Alexis – Sorry for the late reply – Yes, you should be using ginger powder in this recipe.

      Reply

  5. Mini Pumpkin Pies Recipe | One Little Project (24)Lorraine says

    Hi if I use tender flake mini tart shells do I have to blindbake for pumpkin filling ? Or just thaw put filling in and bake ? Thanks

    Reply

    • Mini Pumpkin Pies Recipe | One Little Project (25)One Little Project says

      Hi Lorraine – no need to blind bake. Just thaw the shells, add filling, and cook according to the recipe. 🙂

      Reply

  6. Mini Pumpkin Pies Recipe | One Little Project (26)Joan Rehfeldt says

    I live in California and would to order these adorable mini pie shells. Is there a company that can send them to me without a problem of totally thawing out coming from Canada. Thank you

    Reply

    • Mini Pumpkin Pies Recipe | One Little Project (27)One Little Project says

      Hi Joan! I don’t know of a company like that off the top of my head, though it might exist.

      Pillsbury makes mini pie shells, so you might be able to find those where you live? Sometimes you can buy already baked shells as well.

      Otherwise I’d suggest buying some disposable tart shells and cutting a large pie shell down to size. We used cookie cutters to cut up a large pie shell when we made our mini apple pies.

      Let us know if you have any more questions!

      Reply

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