Mini Pumpkin Pies

Semi-Homemade Bite Sized Pumpkin Pie Recipe
Course Dessert
Cuisine American
Keyword Mini, Pumpkin Pies, Semi-Homemade, Thanksgiving
Prep Time 5 minutes
Total Time 20 minutes


  • 1 15 oz. can of pumpkin puree
  • 2 eggs
  • 1 14 oz. can of sweet condensed milk
  • 1 tsp pumpkin pie spice
  • 1 package of pre-made pie crusts includes 2 pie crusts
  • Whipped Topping optional
  • Muffin Tin
  • 3"-4" round cutter. I preferred the 3" size for this size I used a wide mouth Mason Jar. For the 4" size I found my daiquiri glass was that size a cut well too.)


  1. Preheat oven to 425 degrees.
  2. Remove pie crusts from packaging and let the dough come to room temperature (unless otherwise stated on packaging)
  3. Combine the eggs, pumpkin puree, sweetened condensed milk, pumpkin pie spice and mix until smooth and ingredients are thoroughly combined.
  4. Roll out pie crust just enough to widen a little and be pliable. Use your "cookie cutter" to start cutting circles and place in a greased muffin tin. *You do not want a bunch of excess pie crust hanging off the edge, it will most likely burn. Why I used a smaller cutter. Just enough pie crust to fill the bottom and walls of the tin. You will want to save any excess dough from the two pie crusts and combine, roll out and cut for additional pies. This should make 18-24 pies.
  5. Fill the pie crusts 3/4 of the way full. The filling will rise a little.
  6. Place pies in the oven at 425 degrees for 15 minutes, then reduce heat of oven to 325 degrees and bake for an additional 15-20 minutes until your pie filling is done. Pie crust should be golden
  7. After allowing pies to cool a little I removed and placed on wire rack to finish cooling completely. Once cooled you can top with whipped topping if desired and garnish with additional cinnamon or pumpkin pie spice.