Mini Pumpkin Pies

Pumpkin Pie is a custard pie made with pumpkin puree.  It is a Thanksgiving staple for most.   I shared a post about how to puree a pumpkin, so I figured what better to make with pumpkin puree than pumpkin pie. 

I decided to switch it up from a normal 9 inch pie to mini 3 inch pies.  When I have company over I like to have “easy” dessert options. I think individual desserts are no fuss dessert options lol.  I don’t have to be concerned with cutting slices for guests, They can just choose their mini dessert and hold it. 

For this recipe I used the 3 inch frozen pie shells.  However if you want to make your own pie crust I’ve ordered 3 inch tart pans from this site many times. 

How To Make These Mini Pies

I started these pies by putting 2 cups of homemade pumpkin puree in a bowl.  Don’t worry if you don’t want to make your own pumpkin puree, you can absolutely use pumpkin puree from a can.  Next I add brown sugar to the pumpkin puree.  I add melted butter, evaporated milk, and beat 3 eggs and poured that into the pumpkin mixture.  I finished the pie batter with vanilla  extract and pumpkin pie spice. I baked the pie in a 350 degree oven for about 30 minutes.  If you decided you don’t want to bake mini pies, a 9 inch pie will bake for about 45- 50 minutes, when the pie is done the center should jiggle slightly.  The pie will look a little puffed up when it comes out of the oven, however as the pie cools the pie begins to settle. 

Mini Pumpkin Pies

Pumpkin Pie is a custard pie made with pumpkin puree. It is a Thanksgiving staple for most.This delicious pumpkin pie recipe is a must try and easy to make.
Makes 18 Mini Pies
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 10


  • 2 cups pumpkin puree
  • 1 stick butter melted
  • 1-1/2 cup brown sugar
  • 3/4 cup evaporated milk
  • 1 tsp vanilla extract
  • 3 eggs beaten
  • 2 tsp pumpkin pie spice


  • Preheat oven to 350 degrees.
    2. In a mixing bowl, whisk pumpkin puree, melted butter, evaporated milk, and brown sugar.
    3. Whisk 3 eggs, and add them to the pumpkin mixture. Add pumpkin pie spice, and vanilla extract.
    4. Pour pumpkin pie batter into mini pie shells.
    5. Bake for 25-30 minutes, or until the center of the pie jiggles slightly.

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