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+ servings
Easy Pumpkin Pies Made in a muffin tin are on a white stand.
5 from 3 votes

Muffin Tin Pumpkin Pies

Muffin Tin Pumpkin Pies are just like a regular pumpkin pie, but mini! These pies are the portioned perfectly for parties or get-togethers. They're made with real pumpkin and refrigerated pie crust.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Keyword Mini pumpkin pies, muffin tin pies, pumpkin
Servings 18 pies
Calories 297cal
Author Muffin Tin Recipes
Cost $6


  • 18-count muffin tin
  • conventional oven
  • Electric hand or stand mixer
  • 4-inch diameter cookie/biscuit cutter or glass or mug (doesn't need to be exactly 4-inches)
  • rolling pin
  • cutting board
  • mixing bowl
  • star tip & piping bag


  • 28 oz premade pie dough refrigerated pie dough
  • 15 oz canned pumpkin Use pumpkin puree and not pie filling
  • 1 teaspoon pumpkin spice
  • 2 large eggs large
  • 14 ounces sweetened, condensed milk
  • 2 cups whipped topping optional


  • Preheat your oven to 425°F.
  • Grease the muffin tin with nonstick spray.
  • Lightly flour the surface you're going to use for cutting out the crust circles. Flour the rim of the cutter as well.
  • Using a 4" diameter circle glass, or cookie cutter, cut out the pie crust circles.
  • You will have leftover pie crust that you will need to roll out for the rest of your pies. Combine the leftover dough into a ball. Using a rolling pin, roll it out to the same thickness as the initial dough sheet.
  • Cut out the remaining crusts using the 4-inch cutter.
  • Press pie crust circles into the muffin tin wells.
  • In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
  • Pour mixture into each pie crust about ¾ of the way-a little more is ok just as long as you are not meeting the top of the crust. 
  • Place mini pumpkin pies in the oven at 425°F for 15 minutes.
  • Reduce the oven heat to 350°F. and bake another 20 minutes.  
  • Allow pies to fully cool before optionally topping them.


Nutritional values may vary and are meant to be a guide.
Baking Tips
Try not to keep opening the oven or your pies will split like some of mine did.
Allow pies to fully cool before adding whipped cream/topping.
Store in the fridge if you use real whipped cream or top with whipped cream as needed.
These store in an airtight container for up to 3 days on the counter or fridge. 


Serving: 1pie | Calories: 297cal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 184mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3765IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg