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+ servings
A mini pumpkin pie with a bit taken out of it.

Mini Pumpkin Pies

These mini pumpkin pies are sweet, filled with warming spices, and perfectly hand-held. Add some whipped cream for a delicious bite of fall. The crust is homemade, but you can save yourself some time by using pre-made tart shells!
Prep Time 30 mins
Cook Time 40 mins
Crust Resting Time 1 hr 10 mins
Course Dessert, Pie
Cuisine American
Servings 12 mini pies
Calories 349 kcal


  • Muffin tin


For the Crust

  • C flour
  • 1 C cold butter cubed
  • ¼ teaspoon salt
  • 1 egg
  • ¼ C ice water
  • 1 tablespoon vodka

For the Filling

  • 1 C pumpkin puree
  • ¾ C brown sugar
  • 2 eggs
  • ½ C heavy cream
  • 2 teaspoon pumpkin pie spice
  • 2 tbsp bourbon optional


For the Crust

  • Combine the flour and butter together in a large bowl. Using a pastry cutter, cut in the butter until it resembles pea-sized lumps.
  • In a separate bowl, combine the salt, egg ice water and vodka. Lightly mix together, and then pour into the flour and butter.
  • Combine with a fork initially to get things going, then use your hands. Knead the dough until it just starts to come together (it should look fairly shaggy). Wrap the dough in plastic wrap, and place it in the freezer for 1 hour.
  • Pull the crust out of the fridge. Let it sit on the counter for five minutes to soften up.
  • On a lightly floured surface, begin rolling the dough, turning often to make sure it doesn't stick. Add more flour to the crust and the rolling pin if it is sticking. Roll the dough to about ¼-⅛" thick.
  • Using a cookie cutter, cut 12 cicles out of the dough, and place in a prepared muffin tin. (If the circles aren't large enough to fit, just give them another little roll with the rolling pin until they're large enough).
  • Place the muffin tin back in the fridge while you prepare the filling.

For the Filling

  • Preheat your oven to 350°F.
  • Combine all the ingredients, whisking together until smooth.
  • Pour the filling equally into the crust in the muffin tins. Bake for 35-40 minutes, or until the filling is set in the middle.
  • Let cool in the muffin tin for five minutes, then pop the tarts out and cool completely on a rack.
  • Serve with whipped cream.



  • You can definitely use pre-made tart shells instead of making the crust yourself!
  • If you are making the crust, make sure you handle it as little as possible. We need the butter to be cold to get those flaky layers!


Serving: 1pieCalories: 349kcalCarbohydrates: 36gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 194mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 3856IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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