Mini Pumpkin Pie Recipes for Thanksgiving

Bite-Sized, Flaky, and Perfect for Holiday Gatherings

Pumpkin pie is a classic Thanksgiving dessert—but what if you could serve it in a more adorable, party-friendly way? Enter: Mini Pumpkin Pies. These perfectly portioned treats are everything you love about traditional pumpkin pie, but baked into mini shells that are just the right size for a sweet bite after a big feast.

Whether you’re hosting a family dinner, bringing dessert to a potluck, or building a stunning dessert board, these mini pumpkin pies are the way to go. They’re flaky, creamy, spiced to perfection, and incredibly easy to serve—no slicing or messy plates required.

In this guide, you’ll learn how to make mini pumpkin pies from scratch (or with shortcuts), how to customize them for dietary needs, plus storage tips and flavor ideas for making them even more festive.

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Why Mini Pumpkin Pies Are Perfect for Thanksgiving

• Portion control – Satisfying without overwhelming after a heavy meal

• Mess-free serving – No need to slice or handle sticky pies

• Great for kids and adults alike – Just the right size for little hands

• Perfect for dessert boards – Pair with mini pecan pies, cookies, and fruit

• Customizable – Make them gluten-free, dairy-free, or egg-free

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Ingredients for Classic Mini Pumpkin Pies

You don’t need complicated ingredients to create a delicious mini dessert. Here’s a breakdown of what you’ll need:

For the Crust:

• 2 ½ cups all-purpose flour (or use store-bought mini tart shells)

• 1 tsp salt

• 1 cup cold unsalted butter, cubed

• 6–8 tbsp ice water

For the Pumpkin Filling:

• 1 ¾ cups pumpkin puree (not pumpkin pie filling)

• ¾ cup brown sugar or coconut sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp ground cloves (optional)

• ¼ tsp salt

• ¾ cup evaporated milk or full-fat coconut milk (for dairy-free)

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How to Make Mini Pumpkin Pies

Step 1: Prepare the Pie Dough

1. In a large bowl, whisk together flour and salt.

2. Add cold butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.

3. Add ice water 1 tablespoon at a time, mixing gently, until the dough holds together.

4. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat and Prepare

• Preheat your oven to 375°F (190°C).

• Grease a mini muffin tin or tartlet pan.

Step 3: Roll and Cut the Dough

1. Roll out chilled dough on a floured surface to about ⅛ inch thick.

2. Cut into 3.5 to 4-inch rounds using a cookie cutter or glass.

3. Gently press each dough round into the muffin tin to form mini crusts.

Step 4: Make the Pumpkin Filling

1. In a large mixing bowl, whisk pumpkin puree, sugar, spices, salt, eggs, vanilla, and milk until smooth and creamy.

Step 5: Fill and Bake

1. Spoon filling into each mini crust, leaving a little space at the top.

2. Bake for 20–25 minutes, or until the filling is set and crust is golden.

3. Cool in the pan for 10 minutes, then transfer to a wire rack.

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Topping Ideas for Mini Pumpkin Pies

Mini pies may be small, but they’re big on style. Dress them up for your Thanksgiving table with one of these toppings:

• Whipped cream – Classic and always a favorite

• Coconut whipped topping – Great for dairy-free guests

• Toasted pecans – Add crunch and a nutty finish

• Caramel drizzle – Elegant and rich

• Cinnamon sugar sprinkle – Simple but delicious

• Mini pie crust leaves – Use leftover dough to cut out tiny leaves for garnish

Make-Ahead and Storage Tips

Mini pumpkin pies are a great make-ahead dessert. Here’s how to plan ahead:

How to Make Ahead

• Bake the pies 1–2 days in advance and refrigerate in an airtight container.

• Reheat in the oven at 300°F (150°C) for 5–8 minutes for a freshly baked taste.

Can You Freeze Mini Pumpkin Pies?

Yes! Let them cool completely, place on a tray to flash freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Reheating Instructions

• Thaw overnight in the refrigerator or at room temperature.

• Reheat in a 300°F (150°C) oven until warmed through (about 8–10 minutes).

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Flavor Variations to Try

Mini pumpkin pies are easily customized. Try these fun and flavorful variations:

• Maple Pumpkin: Replace sugar with pure maple syrup for added richness.

• Chai-Spiced Pumpkin: Add cardamom and allspice for a twist on fall flavor.

• Pumpkin Chocolate Swirl: Drop a small spoonful of melted dark chocolate into each pie before baking and swirl gently.

• Pumpkin Cheesecake Mini Pies: Layer a sweetened cream cheese mixture under the pumpkin filling for a cheesecake-style bite.

• Nutty Crusts: Use a ground pecan and oat crust instead of traditional pastry.

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Serving Ideas for the Thanksgiving Table

Mini pumpkin pies are more than a dessert—they’re a beautiful addition to your Thanksgiving presentation. Here’s how to serve them:

• On a tiered dessert stand alongside mini pecan pies, fruit tarts, and cookies

• As individual place settings (add a name tag and mini fork)

• On a rustic wood board with dried fruit, cinnamon sticks, and fresh cranberries

• As part of a dessert buffet with whipped topping bar and hot cider

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Frequently Asked Questions

Can I use canned pumpkin pie filling instead of puree?
Yes, but reduce or omit the added sugar and spices, as the filling is pre-sweetened and seasoned.

How do I make these gluten-free?
Use a gluten-free pie crust (store-bought or homemade). Almond flour crusts or oat-based crusts also work well.

Do I need to blind bake the crust?
No. Because these are small and bake quickly, blind baking is not necessary.

Can I make these without eggs?
Yes. Try using flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or an egg replacer designed for baking.

What’s the best dairy-free milk for pumpkin pie filling?
Full-fat coconut milk or almond milk both work well. Coconut milk gives a richer texture.

How do I prevent soggy bottoms?
Make sure your crust isn’t too thick, avoid overfilling, and bake on the lower oven rack to ensure crisp crusts.

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Healthier Mini Pumpkin Pie Swaps

Want to keep your Thanksgiving dessert a little lighter? Try these adjustments:

• Reduce sugar: Use ½ cup sweetener instead of ¾ cup

• Use coconut milk: Lower in dairy and adds creaminess

• Try maple syrup: Natural sweetener with depth

• Use whole wheat pastry flour: For more fiber in the crust

• Make crustless mini pies: Bake the filling in silicone muffin liners for a low-carb, crust-free treat

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Why These Mini Pumpkin Pies Deserve a Spot on Your Table

• Easy to make, easier to serve – Great for busy holiday cooks

• Fun for all ages – Kids love the mini size, adults love the flavor

• Endlessly customizable – Whether you’re baking for gluten-free, dairy-free, or egg-free guests

• Perfect for leftovers – Pop a few into a to-go box for next-day treats

• Holiday charm in every bite – Rustic, cozy, and unmistakably Thanksgiving