Mini Pumpkin Pies
Updated Aug 21, 2025
Mini pumpkin pies made in a muffin tin with pumpkin puree, pumpkin pie seasoning, and vanilla extract for a super smooth filling. Use a premade pie crust.
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Make my mini pumpkin pies for Thanksgiving!
I have a soft spot for anything mini, and these mini pumpkin pies are so cute. They’re great for Thanksgiving (or any fall weekend when I’m craving pumpkin pie but don’t want to commit to a whole one). I love that everyone gets their own little pie, it makes dessert feel extra fun, and nobody has to fight over the last slice.
These mini pumpkin pies are easy to pull together, too. The filling is egg-free and dairy-free, but still creamy, and the crust bakes up buttery and flaky every single time. I usually rope the kids into helping cut out the mini crusts with cookie cutters, which is basically a holiday activity on its own.
Happy Cooking!
– Yumna
Mini Pumpkin Pies Ingredients
- Pumpkin puree: Use pure pumpkin puree for this recipe, not pumpkin pie filling, which has added sugars and spices.
- Coconut cream: I use coconut cream (not coconut milk). Traditional heavy cream works, too; both have a similar fat content and thickness.
- Sugar: I use cane sugar here, which is less processed than granulated. Light brown sugar or granulated sugar also work.
- Cornstarch: You can also use arrowroot starch or all-purpose flour.
- Seasonings: Pumpkin pie spice blend, vanilla extract, and salt.
- Pie dough: Try my homemade pie crust recipe for the pumpkin pie tarts! Store-bought pie dough or pre-made pie crusts also work.
How to Make Mini Pumpkin Pies
Mini Pumpkin Pie Recipe
Ingredients
- 1 ¼ cup pumpkin puree
- ½ cup coconut cream
- ½ cup cane sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin spice blend
- ¼ teaspoon salt
- ½ pound pie dough or two 9" pre made pie crust
- Whipped cream for serving
Instructions
- Preheat the oven to 375°F.
- Place the pumpkin puree, coconut cream, sugar, cornstarch, vanilla extract, pumpkin pie spice blend, and salt in a large bowl. Whisk to combine.
- Use a 4" round cookie cutter to cut out 12 round pieces of pie crust. You will need to re-roll the scraps.
- Place the cut-out dough inside the muffin tins, pressing down tightly with your fingers to form the dough into cups.
- Divide the pumpkin filling mixture into the muffin cups. Bake until the pumpkin filling sets and the crust is golden brown, about 25 minutes.
- Remove from the oven and allow to cool for at least 10 minutes before transferring to a wire rack to cool completely. Serve with whipped cream, if desired.
Equipment
- Hand Mixer (optional)
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
FAQs
Store in an airtight container at room temperature for up to 1 week. For the flakiest crust, reheat in the oven at 350º for 10–15 minutes or until warmed through. Cover them loosely with aluminum foil, then remove it in the last few minutes. You can also reheat the mini pies in the air fryer at 300ºF for 4–6 minutes, or the microwave in 15–20 second bursts.
Yes! Let them cool completely, then wrap them in plastic wrap or individual freezer bags. They’ll last in the freezer for up to 1 month. Thaw in the refrigerator, then reheat in the oven, air fryer, or microwave.
Comments
Any substitute for the coconut cream?
You can use heavy cream instead!
I made a double batch of these for my sisterโs engagement party and they were a hit! Great recipe!
Love this! So glad you enjoyed them!
These turned out very runny and I baked them for an additional 10 mins. And they just didnโt taste very good.
Thank you for your feedback! I am sorry to hear that. I haven’t had that issue with this recipe yet, so I will have to re-test to see what might’ve gone wrong.
My cupcake tins are NOT nonstick. Will I have a problem with the crust sticking?
You shouldn’t have a problem, but you can always grease it a little to further prevent that issue.
How about if i canโt find coconut cream?
What can i sub with?
You can use heavy cream. But all you need it canned full fat coconut milk and just use the hardened top of it.
Can I still use pumpkin pie filling and donโt add the sugar ?
Think that could work!
Most amazing ideas and quick and easy and fun ๐คฉ๐คฉ๐คฉ
Thank you so much!!
These look so cute and delicious, I love pumpkin pie!