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Mini Pumpkin Pies

Mini Pumpkin Pies

Jennie Duncan
You will not be able to eat just one! These mini pumpkin pies are so good.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 226 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.


Calories: 226kcal
Keyword pie, pumpkin
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