Go Back
–+ servings
Close-up of freshly baked Mini Pumpkin Pie Cups in a muffin tin, one with a bite taken out.

Mini Pumpkin Pie Cups

These mini pumpkin pie cups are a delightful and easy dessert, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 package refrigerated pie crusts
For the Filling
  • 1 can pumpkin puree 15 ounces
  • 1 can sweetened condensed milk 14 ounces
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Cookie cutter

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Unroll the pie crusts. Use a round cookie cutter (about 3-4 inches in diameter) to cut out 12 circles.
  3. Gently press the crust circles into the muffin cups, forming a shell.
  4. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth.
  5. Stir in the cinnamon, ginger, nutmeg, and cloves.
  6. Pour the pumpkin mixture evenly into the crust-lined muffin cups.
  7. Bake for 18-20 minutes, or until the filling is set and a knife inserted near the center comes out clean.
  8. Let the mini pies cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or chilled. Whipped cream or a dusting of powdered sugar makes a nice garnish.

Tried this recipe?

Let us know how it was!