Mini Pumpkin Pies

Mini Pumpkin Pies

There’s just something magical about fall—the crisp air, cozy sweaters, and of course, all things pumpkin. These Mini Pumpkin Pies capture that autumn flavor perfectly, combining creamy spiced pumpkin filling with a buttery sugar cookie crust and a swirl of whipped cream cheese frosting. They’re bite-sized, adorable, and dangerously easy to eat.

Growing up, pumpkin pie was always a holiday staple at our house. However, once I started making these mini versions, they became an instant favorite. Not only do they bake faster, but they’re also perfect for parties, bake sales, or anytime you want that classic pumpkin flavor without the hassle of slicing a full pie.

And if you love pumpkin as much as I do, my easy salted caramel pumpkin cupcakes, pumpkin cobbler, and caramel pumpkin brownie skillet are absolutely amazing—each one rich, gooey, and bursting with fall spice.

If fall desserts are your thing, you should also try my Waffle Cake, chocolate dipped cake pops, or Texas sheet cake—each one guaranteed to bring smiles to your dessert table.

Mini Pumpkin Pies | The Food Cafe

Why You’ll Love These Mini Pumpkin Pies

• Perfectly portioned – no slicing or serving stress.

• Full of fall flavor – warm spices and creamy pumpkin filling.

• Quick bake time – ready in under 30 minutes.

• Festive and fun – ideal for parties and Thanksgiving spreads.

• Make-ahead friendly – store and serve when you need them.

Ingredients You’ll Need

Pumpkin Pie Filling

• 1 cup pumpkin puree

• ½ cup heavy cream

• ½ cup brown sugar

• 1 egg

• 2 tbsp sugar

• 1 tsp allspice

• 1 tsp pumpkin pie spice

• ¼ tsp salt

• 1½ tsp vanilla

Sugar Cookie Crust

• Homemade or pre-made sugar cookie dough

• (2 rolls of refrigerated sugar cookie dough work perfectly)

Frosting

• 1 (12 oz) container whipped cream cheese frosting

• ½ cup powdered sugar

How to make mini pumpkin pies (in muffin tins)

1. Spray a 12 cup muffin tin lightly with non-stick spray and set aside.  Make the sugar cookie dough or use 2 pre-made refrigerated sugar cookie dough rolls.  Roll the dough out and using a 4 inch cookie cutter make 12 cookie cut outs.  Gently press each cut out into the muffin tin and put in the refrigerator until ready to fill. 
2. Preheat oven to 400 degrees.  In a medium mix bowl add: pumpkin puree, heavy cream, brown sugar, an egg, sugar, allspice, pumpkin pie spice, salt, and vanilla.  Mix until combined.  Remove muffin tin from refrigerator and place 2 T of pumpkin batter into each cookie crust.  Bake for 8-10 minutes and allow too cool. 
3. While pies are cooling make the cream cheese frosting: place one container of whipped cream cheese frosting into a mixing bowl with powdered sugar and mix until stiff peaks form.  Place in a piping bag and top each pie with frosting. 

Tips for Perfect Mini Pumpkin Pies

• Chill the crusts first – this keeps them from shrinking in the oven.

• Use pure pumpkin puree – not pumpkin pie filling, which is already sweetened.

• Cool before frosting – otherwise, the frosting will melt.

• Get creative – top with a pecan, drizzle with caramel, or dust with nutmeg.

As a result, you’ll end up with bakery-worthy mini pumpkin pies every time.

Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container up to 4 days.

• Freeze: Wrap each pie individually and freeze up to 2 months.

• Serve chilled or at room temp: They taste amazing either way.

• Before serving: Add frosting and let stand at room temperature for 15 minutes for best flavor.

In addition, these make-ahead options make holiday prep a breeze!

Nutrition (per mini pie)

• Calories: 111

• Protein: 1g

• Carbs: 18g

• Fat: 4g

• Saturated Fat: 2g

• Cholesterol: 27mg

• Sodium: 62mg

• Sugar: 17g

• Vitamin A: 3343 IU

Can I make these with pie crust instead of sugar cookie dough?

Yes! Pie crust works great if you prefer a traditional flavor. Just bake a minute or two longer for crispness.

Can I use a different frosting?

Definitely. Try whipped cream, maple buttercream, or cinnamon glaze.

Can I double this recipe?

Absolutely. This recipe scales easily—just use two muffin tins and bake both trays together.

Join the Conversation

Mini desserts are always a hit, and these little pumpkin pies are no exception. Would you serve them for Thanksgiving or as a fun fall weekend treat? Let me know in the comments—I’d love to hear!

Looking for more dessert recipes? Try some of my other sweet favorites:

• Sugar cookie fruit pizza
• Texas sheet cake
• Peppermint patty stuffed brownies
• Indoor S’mores
• White chocolate chex mix

And don’t forget to tag me on Instagram @shannon_ladywarrior when you make these Mini Pumpkin Pies—I’d love to see your creations and share them with my community!