Easy Mini Pumpkin Pie Cups

These pumpkin pie cups have all the flavors of your favorite fall dessert in a little bite-sized package! They have buttery pie crust, spiced custard filling, and a nice dollop of fluffy whipped cream. If you like a higher crust-to-filling ratio, these will totally be your jam. They’re the absolute best for holidays, parties, and get-togethers! No slicing required.

Can we talk about how the first bite of pumpkin pie in autumn is like, actually life changing? Every single year, I lose my damn mind like I’ve never had it before. But this year, it’s extra special cause I made little bite-sized versions.

The benefits of mini pies are as follows:

1. There’s no slicing. And we’re thankful for it because who has the time anyways?
2. Mini pies make lots of servings which is especially ideal for all the upcoming parties and holidays.
3. The pie crust-to-filling ratio is elite. I’m a pie crust girl through and through.
4. Minis are much less fussy than a whole pie. And they bake quicker, hooray!

And, the pumpkin fun doesn’t end because you’ll obviously need an excuse to use up the leftover canned pumpkin. As a trained pastry chef, I’ve made many pumpkin desserts. (Too many? One could argue.) But I’m partial to pumpkin spice cheesecake bites or these fluffy mini pumpkin whoopie pies myself. 😛

I like Libby’s pumpkin purée

Not that I’m a brand snob or anything, but you’ll want to use Libby’s pumpkin purée in this recipe if you can find it. Libby’s is much thicker and less watery than other brands which makes for a nice creamy pumpkin pie filling. Also, make sure you’re using 100% canned pumpkin not pre-made pumpkin pie filling! They are not the same.

The rest of the filling is made up of an egg, brown sugar, white sugar, vanilla extract, pumpkin pie spice (or apple pie spice), cinnamon, cardamom, Kosher salt, and half-and-half. You’ll also need pie dough. You can use my best ever homemade pie dough or store-bought roll-out pie dough from the refrigerator aisle.

Mini muffin pan

You’ll need a mini muffin tin for these bite-sized pumpkin pies. I love my pan from Williams Sonoma but any will work. Just keep in mind that different pans have different cup sizes. (Seriously, I have multiple mini muffin tins and they’re all different!) So depending on the pan you use, you may end up with more or less pies.

Form the pie dough

It’s important to roll out the pie dough as thin as you can! If the dough is too thick, you won’t have room for the filling. Roll the pie dough (even store-bought!) until it’s about 1/16-inch thick.

Make the filling & bake

Don’t over-mix the filling. You should whisk it just until the half-and-half is fully combined. Stirring it too much will add extra air which can cause bubbles to form in the filling.

Storing & freezing pies

• Refrigerate – place the pies in an airtight container and refrigerate for up to 3 days. The pie dough will get softer over time, so I like to eat them ASAP.
• Freeze – place the pies in a freezer-safe container and top them with a layer of foil or parchment for extra protection. Freeze for up to 1 month. You can defrost them in the fridge overnight or on the counter for a couple of hours.

A make-ahead dessert

You can totally make these pumpkin pie bites in advance! The crust will get a little soggy as it sits, so for the best texture, I would make them the night before you want to serve them. Also, don’t add the whipped cream until right before serving or it will melt all over the pies.

To make sure the recipe comes out perfect every time, I always recommend weighing ingredients in grams with a kitchen scale instead of measuring with cups. Measuring cups are not always accurate and may lead to different results.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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