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. They’re the absolute best for holidays, parties, and get-togethers! No slicing required.

Rows of mini pumpkin pie cups with whipped cream.

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 mini pumpkin whoopie pies myself. 😛

I like Libby’s pumpkin purée

White and brown bowls of pumpkin puree, vanilla, spices, brown sugar, and an egg on a tan counter next to pie dough and a measuring cup with half and half.

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

Hands rolling pie dough with a rolling pin on a wood board.
Roll the pie dough.
Hands using a cookie cutter to cut circles out of pie dough.
Cut out circles.
Hands pressing pie dough into a mini muffin pan.
Press into mini muffin cups.
  1. Start by rolling the pie dough until it’s super thin.
  2. Then, use a cookie cutter to cut the dough into circles.
  3. Press the circles into the cups of a mini muffin pan. A dough tamper is super helpful here!

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

A white bowl of sugar, brown sugar, and an egg on a tan background.
Add the egg, sugar, & brown sugar to a bowl.
A hand using a whisk to stir an egg and sugar in a white bowl on a tan background.
Whisk until the mixture is thickened & pale.
A white bowl with pumpkin and spices on a tan background.
Add the pumpkin purée, vanilla, spices, & salt.
  1. To make the filling, start by adding the egg, brown sugar, and white sugar to a mixing bowl.
  2. Then, whisk the filling until it’s pale and thickened, about 2-3 minutes.
  3. Add the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, cardamom, and salt.
A hand pouring half-and-half into a white bowl of pumpkin custard on a tan counter.
Stir in the half-and-half.
A mini muffin tin with pumpkin pies.
Fill the crusts & bake.
Rows of mini pumpkin pie cups with whipped cream.
Top with whipped cream!
  1. While whisking constantly, stir the half-and-half into the filling until it’s nice and smooth.
  2. Divide the filling between the pie crusts and bake at 375°F (190°C) until the pies are set.
  3. Let the pies cool completely. Then, top them with whipped cream and enjoy!

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.

Cooling the pies

I know waiting to eat dessert sucks, but you have to let these miniature pumpkin pies cool completely! The filling needs time to chill and set up. I like to let the pies cool at room temperature to keep the filling from cracking. Then, I pop the pies in the fridge for 2-3 hours to firm up.

Serving sizes

Depending on the size of your mini muffin cups, you should get roughly 36 mini pies out of this recipe. Like I said earlier, if your muffin cups are bigger or smaller, you may end up with less or more.

Feel free to double this recipe if you’re serving a big crowd! But, if you’re working in batches, make sure to let the muffin pan cool completely before adding the pie dough. Pie dough needs to stay as cold as possible for those flaky layers!

A tan speckled plate of mini pumpkin pies on a tan counter next to pumpkins, more pies, and white cups of coffee.

Notes & tips

  • Make sure to press the crust into the sides and bottoms of the mini muffin cups. You want plenty of room for the filling! I use a dough tamper or muddler to do this, but a teaspoon will work too.
  • Don’t be afraid to fill the pies all the way to the top! The filling will puff up in the oven, but it will deflate back down as it cools.
  • It can be more difficult to tell when mini pies are done compared to a full pie. They are ready when the crust is golden and the filling is just set. The filling should not be browning in the centers.
  • Sometimes, the filling looks wrinkly right as it comes out of the oven. After it cools, it should smooth out a bit. But because these pies are bite-sized, the filling will not be completely smooth like a full pie.
  • If you like a shinier pie crust, you can brush the pie crusts with egg wash before you fill them. Totally optional but it looks pretty!

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.

A mini pumpkin pie with a bite taken out of it on a tan counter next to rows of mini pumpkin pies and pumpkins.

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.

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Mini Pumpkin Pie Cups

Yield: 36 mini pies
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 3 hours
Total Time: 3 hours 50 minutes
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. They're the absolute best for holidays, parties, and get-togethers! No slicing required.

Ingredients

  • 1 recipe homemade pie dough (or 2 9-inch store-bought pie crusts)
  • 1 large egg, room temperature
  • 1/4 cup brown sugar, packed (52 grams)
  • 2 Tablespoons white sugar (25 grams)
  • 1 cup canned pumpkin purée, I like Libby's (260 grams)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice or apple pie spice, plus more for garnish
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon Kosher salt
  • 2/3 cup half-and-half (160 milliliters)
  • Whipped cream, for serving

Equipment

  • 1-2 mini muffin pans (24 or 48 cup pans will work)
  • 2 1/2-inch circle cookie cutter

Instructions 

Form the Pie Crusts

  • Preheat the oven to 375°F (190°C). If your mini muffin pan is not non-stick, grease it with baking spray.
  • Next, roll the pie dough until it's about 1/16-inch thick. Using a 2 1/2-inch circle cookie cutter, cut as many circles out of the dough as you can. Re-roll the dough as needed until you have about 36 pie dough circles. Don't let the pie dough warm up too much, or it will stick and come out dense.
  • Press the pie dough circles into the cups of the mini muffin tin. Make sure to press the dough flat into the sides and bottoms of the mini muffin cups. You want plenty of room for the filling! I use a dough tamper to do this, but a muddler or teaspoon will work too. Refrigerate the pie doughs while you make the filling.

Make the Filling

  • Add the egg, brown sugar, and white sugar to a large mixing bowl. Whisk the mixture until it's thickened and pale, about 2-3 minutes.
  • Add the pumpkin, vanilla extract, pumpkin pie spice, cinnamon, cardamom, and salt. Stir just until the filling is smooth. Then, while whisking constantly, add the half-and-half. Mix the filling just until it's combined.

Bake & Serve

  • Using a scoop, evenly fill the unbaked pie crusts with pumpkin custard all the way to the top (about 1-1 1/4 Tablespoons per pie dough cup).
  • Bake the mini pies for 18-20 minutes, just until the filling is set and the crust is golden-brown. If the filling is still a bit runny, bake the pies for another 1-2 minutes.
  • Let the pies cool in the pan for about 5-10 minutes. Use a spoon or butter knife to gently pop the pies out of the pan. Transfer the mini pies to a wire rack to cool completely. Then, refrigerate for 2-3 hours until the custard is completely set.
  • Right before serving, top each pie with whipped cream. Sprinkle the tops with extra pumpkin pie spice, if desired. Enjoy!

Notes

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.
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.
No cookie cutter? Just use a jar lid or drinking glass to cut out the pie dough circles.
Don’t be afraid to fill the pies all the way to the top. The filling will puff up in the oven, but it will deflate back down as it cools.
It can be more difficult to tell when mini pies are done compared to a full pie. They are ready when the crust is golden and the filling is just set. The filling should not be browning in the centers.
If you only have 1 mini muffin pan, you will need to work in batches. Make sure to let the muffin pan cool completely before adding the pie dough circles. Pie dough needs to stay as cold as possible for those flaky layers!
If you like a shinier pie crust, you can brush the pie crusts with egg wash before you fill them. Totally optional but it looks pretty!
Cuisine: American
Course: Dessert
Serving: 1mini pie, Calories: 55kcal, Carbohydrates: 6.5g, Protein: 0.7g, Fat: 3g, Saturated Fat: 0.7g, Cholesterol: 7mg, Sodium: 54mg, Potassium: 32mg, Fiber: 0.3g, Sugar: 2.7g, Calcium: 10mg
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