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mini personal pumpkin pies

Mini Personal Pumpkin Pies

Prep Time 15 minutes
Total Time 15 minutes
Course baked treats
Servings 21 servings


  • 15 oz package ready-to-bake pie crusts
  • 15 oz can pumpkin pie puree (not pumpkin pie filling)
  • 12 oz evaporated milk
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Toppings, if desired

  • whipped cream
  • ground cinnamon


  • Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
  • Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
  • Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
  • Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
  • Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!