Recipe – Mini Pumpkin Pie

The Bite-sized mini-Pumpkin pies are made faster and easier. You can achieve a delicious golden-brown perfection using a small muffin tin. The small cute, tasty, and conveniently portioned pie will have your friends raving!

The mini pumpkin pies are perfect for parties or special occasions. You can make one for your kid or many for friends and family. They look impressive and don’t take much time to get ready to be eaten. So, let’s get started with the recipe.

Basic Recipe Information

Approximate Prep Time

  • 25-30 minutes.

Approximate Cooking Time

  • 20 minutes.

Required Equipment

  • 8 Muffin Tins.
  • The glass or Biscuit Cutter.
  • The Rolling Pin.
  • Oven.


For the Crust

  • 1 cup of All Purpose Flour (120 grams)
  • ½ teaspoon of ground cinnamon (1.5 grams)
  • ½ teaspoon of sugar (2 grams)
  • ½ teaspoon salt (2.6 grams)
  • ½ cup chilled butter (4 oz)
  • ¼ cup of cold water (60ml)

For the Filling

  • 2.5 tablespoons of granulated sugar (31 grams)
  • One teaspoon of ground cinnamon (3 grams)
  • ½ teaspoon of ground ginger (2.5 grams)
  • A pinch of ground cloves.
  • ½ teaspoon of salt (2.6 grams)
  • Two eggs.
  • Three tablespoons of canned pumpkin puree (15 oz approximately)
  • Two tablespoons of milk (30 ml)

Preparation Directions

  • Take a medium-sized bowl and add the all-purpose flour, salt, and butter in it. Blend the mixture with your fingers. Sprinkle some cold water and remix the dough. Add the remaining ingredients, including sugar and cinnamon powder. Continue pinching the dough with your fingertips till all the ingredients are evenly distributed. If you feel the dough is a lot dry, you can add some more water.
  • Bring the dough into a ball and press it with a rolling pin into a flat disk of about 9 inches.
  • Wrap and refrigerate this disk for 20 minutes.
  • Preheat the oven to 400˚F.
  • To make the filling, take a medium bowl and stir all the filling ingredients until thoroughly combined.
  • Remove the dough from the refrigerator. Sprinkle some flour to avoid sticking.
  • Use the cookie cutter or the glass to separate out eight small circles.
  • Fit these circles into the pan and press gently with your fingers.
  • Layer the pumpkin filling over the dough circles.
  • Cut the small stripes of the leftover dough and set it over the filling to enhance its look.
  • You can leave the top off, and they still taste fine.
  • Bake for 10 minutes at 400˚F and 10 minutes at 325˚F.
  • Let the Mini Pumpkin Pies cool down before removing them from the pan.


  • 8 Mini Pumpkin Pies.

How to Serve

  • Sprinkle caramel powder over the pies and serve them with vanilla ice cream.