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Mini Pumpkin Pies

Mini Pumpkin Pies

Jennie Duncan
You can eat an entire pie and not even feel guilty this thanksgiving! These Mini Pumpkin Pies are so yummy you may not be able to stop at just one.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 193 kcal


  • 1 Pie crust (store bought or homemade (check out my recipe for easy homemade pie crust)
  • 1 cup Pumpkin Puree
  • 8 oz Cream cheese (room temperature)
  • cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin pie spice
  • Optional: Whipped cream for topping!


  • Preheat oven to 350 degrees F. Spray a muffin tin with non stick cooking spray and set aside.
  • Cream together cream cheese and sugar with an electric mixer or in a stand mixer. Add in eggs until well combined. Next beat in vanilla and pumpkin puree.
  • Roll out pie crust dough and use a round round cookie cutter or a large mason jar lid to cut small crust. Place them in your prepares muffin tin. Fill each with your pumpkin puree.
  • Bake for 15-20 minutes. Allow to cool on a cooling rack then top with whipped cream and enjoy.


  • Tip: Do not over mix the pie filling, as over mixing will infuse a lot of air in the filling and you want these to be thick and full.


Sodium: 132mgCalcium: 32mgVitamin C: 1mgVitamin A: 3477IUSugar: 12gFiber: 1gPotassium: 95mgCholesterol: 52mgCalories: 193kcalTrans Fat: 1gSaturated Fat: 5gFat: 11gProtein: 3gCarbohydrates: 21gIron: 1mg
Keyword pie, pumpkin
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