Mini pumpkin pies in a muffin tin are an easy breakfast or brunch treat made with refrigerated pie crust, pumpkin purée, evaporated milk, egg, brown sugar, pumpkin pie spice, vanilla, and salt. Bake the twelve individual pies at 375°F for 18–25 minutes, then cool them for at least 30 minutes before serving.
Each petite pie has a crisp, golden pastry shell and a creamy pumpkin custard center that tastes like classic pumpkin pie in a convenient handheld size. Add whipped cream and a little cinnamon or nutmeg for a cozy fall breakfast, holiday brunch, or simple dessert.
Jump to RecipeWhy You’ll Love This Recipe
These mini pumpkin pies bring all the comfort of a traditional pumpkin pie to a smaller, more casual format. Baking the pies in a muffin tin creates individual portions with plenty of flaky crust around every spoonful of silky filling.
The recipe is especially useful for breakfast and brunch because the pies can be served without slicing or plating a large dessert. Guests can simply pick one up, add a little whipped cream, and enjoy a festive bite with coffee or tea.
They are also wonderfully practical for gatherings. Twelve pies fit neatly on one platter, and their tidy size makes them suitable for school celebrations, holiday buffets, bake sales, and make-ahead family breakfasts.
For another autumn baking project, pair these pies with our soft pumpkin rolls for a breakfast table filled with warm pumpkin flavor.
Ingredients You’ll Need
The crust begins with two refrigerated 9-inch pie crusts. Using two rounds gives you enough dough to cut twelve generous circles approximately 4 inches wide, leaving enough pastry to press up the sides of each muffin cup.
- Pie crust: Use refrigerated pastry for convenience, or prepare about two homemade single-crust pastry rounds.
- Pumpkin purée: Measure 1 cup, or about 8 ounces, of plain pumpkin purée.
- Evaporated milk: One-half cup gives the custard a creamy texture without making it watery.
- Egg: One large egg helps the filling set while keeping it tender.
- Sugar and spice: One-third cup packed light brown sugar, 1 teaspoon pumpkin pie spice, and one-half teaspoon vanilla provide warm, balanced flavor.
- Salt: A quarter teaspoon sharpens the sweetness and pumpkin flavor.
Read the pumpkin can carefully before measuring. Pumpkin purée contains plain cooked pumpkin, while pumpkin pie filling is already sweetened and seasoned; substituting it would make these mini pies too sweet and strongly spiced.
If you enjoy making your own finishing touches, a small bowl of pumpkin pie spice sugar can provide an extra fragrant sprinkle for the pastry edges or whipped cream.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F (190°C), making sure the oven rack is positioned in the center. Lightly grease all twelve cups of a standard muffin tin with nonstick cooking spray, paying attention to the upper edges where the pastry may touch.
Step 2: Lightly flour your work surface and roll the pie dough to approximately 1/8-inch thickness. Cut twelve rounds about 4 inches in diameter with a large biscuit cutter, round bowl, or similarly sized guide, gathering and rerolling scraps only as needed.
Step 3: Place one dough round into each muffin cup and gently press it down and outward. Ease the dough into the corners rather than stretching it, since stretched pastry is more likely to shrink during baking.
Step 4: Refrigerate the lined muffin tin for about 10 minutes. This short chill firms the butter or shortening in the pastry and helps each shell keep its shape while the filling is mixed.
Step 5: Add the pumpkin purée, evaporated milk, egg, brown sugar, pumpkin pie spice, vanilla extract, and salt to a medium bowl. Whisk until the mixture is smooth, with no visible streaks of egg or clumps of sugar.
Step 6: Pour the pumpkin mixture into the chilled pastry shells, filling each one about three-quarters full. Avoid filling to the rim because the custard puffs slightly in the oven and may spill over the crust.
Step 7: Bake the pies for 18–25 minutes. They are ready when the crusts look golden and the centers are mostly set but still have a gentle jiggle when the pan is moved carefully.
Step 8: Let the pies cool in the muffin tin for about 10 minutes before loosening the edges with a thin knife. Transfer them to a wire rack and cool completely for at least 30 minutes, then serve with optional whipped cream and a dusting of cinnamon or nutmeg.
Pro Tips for Flaky, Creamy Mini Pies
Keep the pastry as cool as possible throughout preparation. If the dough becomes soft or sticky after cutting, return it to the refrigerator before pressing it into the pan.
Do not force the dough into the muffin cups. Gentle pressing creates a pastry shell that fits the shape of the cup while maintaining enough thickness to support the custard.
Whisk the filling just until smooth. Excessive beating can add unnecessary air, which may cause the custard to puff more dramatically and then sink as it cools.
Use the visual cues rather than relying only on the timer. Oven temperatures vary, so look for golden crusts and centers that wobble slightly but do not appear liquid.
For a savory breakfast spread alongside these sweet pies, try our bacon, egg, and cheese bites. The contrast between cheesy eggs and spiced pumpkin makes a satisfying brunch menu.
Serving Ideas for Breakfast and Brunch
Serve the pies at room temperature with a small swirl of whipped cream. A dusting of ground cinnamon or nutmeg adds aroma and gives each serving a polished finish without overpowering the pumpkin.
For a breakfast board, arrange the pies beside fresh apple slices, toasted pecans, yogurt, and strong coffee. Their individual size makes it easy for everyone to choose one or two without committing to a large dessert portion.
You can also serve them as part of a muffin-tin breakfast assortment. Add our mini banana muffins for a fruit-sweetened option, or include warm spicy honey cornbread for a savory-sweet pairing.
Storage, Cooling, and Make-Ahead Notes
Cooling is an important part of this recipe because the pumpkin custard continues to set as it reaches room temperature. Allow the pies to cool in the pan for about 10 minutes, move them to a rack, and wait at least 30 minutes before serving.
For the best pastry texture, serve the pies once they have cooled completely. If preparing them ahead for a brunch, arrange the cooled pies in a covered container and keep them refrigerated until needed.
When serving chilled pies, let them sit briefly at room temperature so the filling is not overly firm. Add whipped cream just before serving rather than storing the pies with cream on top.
Mini Pumpkin Pies in a Muffin Tin
Ingredients
Method
- Heat the oven to 375°F (190°C) and lightly coat a standard 12-cup muffin tin with nonstick cooking spray.
- On a lightly floured surface, roll the pie dough to about 1/8-inch thickness. Cut twelve rounds approximately 4 inches in diameter using a large biscuit cutter or bowl.
- Press one dough round into each muffin cup, easing the pastry into the corners without stretching it. Refrigerate the lined tin for about 10 minutes while preparing the filling.
- Whisk the pumpkin purée, evaporated milk, egg, brown sugar, pumpkin pie spice, vanilla extract, and salt in a bowl until smooth and evenly combined.
- Pour the filling into the chilled pastry shells, filling each about three-quarters full. Leave room because the custard puffs slightly as it bakes.
- Bake for 18–25 minutes, until the pastry is golden and the centers are mostly set with a slight jiggle.
- Cool the pies in the muffin tin for about 10 minutes. Loosen the edges with a thin knife, transfer the pies to a wire rack, and cool completely for at least 30 minutes before serving.
Notes
Final Thoughts
Mini pumpkin pies in a muffin tin are a simple way to turn familiar autumn ingredients into a charming breakfast or brunch centerpiece. The crisp pastry cups, creamy spiced filling, and optional whipped cream make each little pie feel special while keeping preparation straightforward.
Remember the three details that matter most: use plain pumpkin purée, chill the shaped pastry, and cool the baked pies completely before serving. With those steps in place, you will have twelve golden, tender pumpkin pies ready for sharing.
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