These little treats are a great way to enjoy the flavors of pumpkin pie without committing to a whole pie. Plus, they’re super easy to make, so even if you’re not an experienced baker, you’ll be able to whip up a batch in no time. In this post, I am sharing the recipe for these super easy mini pumpkin pies, so get ready to satisfy your pumpkin cravings with these adorable and delicious mini pies!

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mini pumpkin pies on a cooling rack near a plaid napkin

SUPER EASY MINI PUMPKIN PIES

WHAT DO YOU NEED TO MAKE MINI PUMPKIN PIES?

flat lay of mini pumpkin pie ingredients

This last-minute dessert takes a lot of help from the grocery store, from the canned pumpkin to the refrigerated pie crust dough. These little cheats ensure you will have a tasty dessert on the table in no time!

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store-bought pie crust
pure pumpkin
milk
egg
pumpkin pie spice
nutmeg
muffin pan

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MINI PUMPKIN PIES RECIPE

These mini pumpkin pies are great for potluck meals where you want to try several different desserts. They also work well as small sweet bites at a holiday cocktail party!

SUPER EASY MINI PUMPKIN PIES

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Ingredients

2 rolls store-bought pie crust 1 box
15 oz pure pumpkin
1/4 cup milk
1 egg large
1 TBSP pumpkin pie spice
1 TBSP nutmeg

Instructions

Pre-heat the oven to 400 degrees.
Unroll the refrigeratedd pie crust.
Using a round cookie cutter that is larger than the diameter of the cups of your muffin pan, cut circles out of the pie dough.
Place the circles into the cups of the muffin pan pressing the dough down into the cups.
In a mixing bowl, combine the canned pumpkin, milk, egg, pumpkin pie spice and nutmeg.
Divide the pumpkin pie filling among the pie cups.
Use a leaf-shaped cookie cutter or knife to cut small leaves out of the leftover pie crust.
Place a leaf onto each pie.
Bake for 16-20 minutes.
Remove the muffin pan from the oven and let the pies cool for 5 minutes before transfering them to a cooling rack.