Mini Pumpkin Pies
Updated Sep 15, 2026
Mini pumpkin pie tarts baked in a muffin tin with a spiced pumpkin filling and flaky crust. An easy make-ahead dessert that's great for a crowd.
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I have a soft spot for anything mini, so these mini pumpkin pies are always a fun one for me around Thanksgiving. Everyone gets their own little pie, there’s nothing to slice, and I don’t end up with half a pumpkin pie sitting in the fridge afterward. If I want pumpkin pie from scratch without making a full-size one, this is usually the route I go.
This mini pumpkin pie recipe is also a good one to make with the kids because they can help cut out all the little crusts while I make the filling. They’re basically pumpkin pie tarts made in a muffin pan, so you still get everything you want from pumpkin pie, just in a smaller version.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I use an eggless pumpkin pie filling, and since it’s the same one I use for my full-size pumpkin pie, I didn’t have to do much testing on the filling itself. The one thing worth knowing is that it sets with cornstarch and coconut cream as it cools, not in the oven, so these come out a little soft in the middle and firm up on the counter. I pull them once the edges are set instead of baking them longer, because that just darkens the crust.
Most of my testing here was really about the mini format. Getting them out of the muffin tin cleanly took a couple of tries; lifting them out warm made a few break on me. Letting them cool in the pan first, so the crust and filling firm up, lets them come out in one piece.
The crust rounds were the other thing. Cut too thick they don’t press neatly into the cups, and too thin they tear, so I roll them about the thickness of a regular pie crust and re-roll the scraps to get all twelve.
Happy Cooking!
– Yumna
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Mini Pumpkin Pies Ingredients
- Pumpkin puree: Use pure pumpkin puree for this recipe, not pumpkin pie filling, which has added sugars and spices.
- Pie crust: Refrigerated, unbaked pie crusts are convenient for this mini pumpkin pie recipe. Or, try my homemade pie crust recipe! Let the dough soften just enough to unroll without cracking, but keep it cool while you work.
- Dry ingredients: Cane sugar, cornstarch, pumpkin pie spice, and salt go in the pumpkin pie filling. You can replace the cane sugar with light brown sugar or granulated sugar. If you don’t have cornstarch, you can also use arrowroot starch or all-purpose flour.
- Wet ingredients: Unsweetened coconut cream and vanilla extract. Make sure you use coconut cream, not coconut milk. Traditional heavy cream works, too.
How to Make Mini Pumpkin Pies
These step-by-step photos walk you through how to make Mini Pumpkin Pies. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Mini Pumpkin Pie Tarts recipe below
1. Make the pumpkin pie filling
In a large bowl, add the pumpkin puree, coconut cream, sugar, cornstarch, vanilla extract, pumpkin pie spice blend, and salt.
2. Whisk until completely smooth
Work through any lumps of coconut cream or cornstarch, scraping around the bottom and sides so everything is evenly combined.
3. Cut dough into circles
Use a 4-inch round cookie cutter to cut out 12 pieces. Gather and re-roll the scraps as needed.
4. Fit crusts into the pan
Gently press each dough round against the bottom and sides of a standard muffin cup. Ease it into the corners without stretching it.
5. Divide the filling evenly
Spoon the pumpkin mixture into the crusts, keeping the portions even and leaving a little space below the edges.
6. Bake the Mini Pumpkin Pies
Bake until the crust is golden and the pumpkin pie filling is set. Let the pies rest in the pan for at least 10 minutes before carefully moving them to a wire rack to cool completely.
Full Mini Pumpkin Pie Tart Recipe
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.
Recipe Variations
- Add a pecan topping: Sprinkle ¼ cup finely chopped toasted pecans over the cooled mini pumpkin pie tarts, dividing them among all 12. Add them just before serving so they stay crisp.
- Drizzle with chocolate: Melt ¼ cup chocolate chips and drizzle over the cooled mini pies. Let the chocolate set before adding whipped cream.
Recipe Tips
- Keep the dough cool. If the scraps become soft or sticky while rerolling, refrigerate them briefly before continuing. Use just enough flour to prevent sticking.
- Press the crust into place without stretching. Stretched dough can shrink back as it bakes, leaving less room for the filling.
- Check both the crust and filling. Start checking around 25 minutes. If the edges brown before the filling sets, loosely cover the pan with foil and continue baking as needed.
Troubleshooting
The filling firms up as it cools, so let the pies cool completely before checking the texture. If it’s still loose, the pies may have needed more time in the oven, or the filling may have had too much liquid. Use coconut cream and measure the cornstarch carefully.
The dough may be too cold to bend. Let it sit for a few minutes until it’s flexible, then gently fit it into the cups. Press small tears back together before adding the filling so it doesn’t leak underneath the crust.
No. For this pumpkin pie tart recipe, the filling goes into the unbaked crusts, and everything bakes together.
Comments
Any substitute for the coconut cream?
You can use heavy cream instead!
I made a double batch of these for my sister’s 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 didn’t 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 can’t 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 don’t add the sugar ?
Think that could work!
Most amazing ideas and quick and easy and fun 🤩🤩🤩
Thank you so much!!
These look so cute and delicious, I love pumpkin pie!