Mini Pumpkin Pies – Yummy Toddler Food

There are times when it’s just more fun to have mini desserts, and these Mini Pumpkin Pies are one of our favorites. They are perfectly toddler-sized and are a yummy option for Thanksgiving or any day!

We love our Easy Pumpkin Pie and sometimes like to make it in individual portion sizes because it’s just fun! This kid-friendly Thanksgiving recipe (or dessert for any other day) is easy to mix up and easy to make, especially if you use refrigerated pie crust from the store.

You can also make the pies ahead of time and stash them in the fridge until you’re ready to use them, which makes this an easy recipe to prep ahead.

We like these plain or topped with whipped cream or vanilla ice cream, so you can pick the option you prefer!

(You may also like Spiced Thanksgiving Cookies, Soft Pumpkin Cookies, and my Butternut Squash Pie for this time of the year, too.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Mini Pumpkin Pies so you know what to pick up from the store or have ready.

• Pumpkin puree (canned or homemade): You can use canned pumpkin puree here to keep this super easy, or you can go with Homemade Pumpkin Puree if you prefer.
• Milk (or cream): Milk or cream pairs with the honey to help create a custard-like pie filling.
• Honey and sugar: I like to use a combination of these two for texture and sweetness. If you want to just use honey, that is fine too (just double the amount to ensure that it’s sweet enough).
• Eggs:  Adding large eggs to the filling mixture ensures that the pie bakes and sets up as you expect it to.
• Pumpkin pie spice: Adding pumpkin pie spice, which is a mixture of cinnamon, ginger, nutmeg, and allspice, gives the pie that classic pumpkin pie flavor we want. If you don’t have access to pumpkin pie spice, you can simply use cinnamon and a pinch of nutmeg.
• Vanilla extract: Adding vanilla is optional, but you can add a little bit to further enhance the flavor of the pie.
• Mini pie crusts: I use refrigerated mini pie crusts from the store, which simply need to be unrolled, cut with kitchens scissors, and popped into a muffin tin. So easy! If you prefer to use homemade pie crust, you can make this Whole-Wheat Pie Crust, roll it out, and cut into squares to fill the muffin pan.
• Whipped cream or vanilla ice cream, optional to serve.

Step-by-Step Instructions

Here’s a preview of how to make these Mini Pumpkin Pies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the ingredients to a large bowl.

Step 2. Whisk until smooth.

Step 4. Add filling just to the edge of each. Bake.

TIP: Let cool for at least 10 minutes in the pan, then transfer to a wire rack to cool fully. The pies will deflate a little as they cool, which is to be expected.

How to Store

You can make these Mini Pumpkin Pies up to a day ahead and store covered with plastic wrap in the fridge or in an airtight container. Leftovers can be stored in the refrigerator for up to 5 days.

Best Tips for Success

• You can make these pies up to a day ahead and store covered with plastic wrap in the fridge or at room temperature.
• Use nondairy plain unsweetened milk if desired.
• Use maple syrup instead of honey if desired.
• Plan to let the pies cool fully before serving.
• We prefer to eat this dessert chilled though room temperature is also delicious.
• Top with a dollop of whipped cream or vanilla ice cream to serve.

I’d love to hear your feedback on this post, so please rate and comment below!

Cook ModePrevent your screen from going dark

• Preheat the oven to 350 degrees F. Very lightly grease a 12 cup muffin pan.

• Add the pumpkin, milk, honey, sugar, eggs, pumpkin pie spice, and vanilla to a large bowl. Whisk until smooth

• Place the pie crusts into the muffin tins. Add filling just to the edge of each, using about ¼ cup in each.

• Bake for 40-45 minutes, or until the center of the mini pies are just firm to the touch.

• Let cool fully. (They will deflate a little as they cool. This is expected.)

• Serve at room temperature or chilled with ice cream or whipped cream, if desired.

• You can make these pies up to a day ahead and store covered with plastic wrap in the fridge or at room temperature.
• Use nondairy plain unsweetened milk if desired.
• Use maple syrup instead of honey if desired.
• Plan to let the pies cool fully before slicing and serving.
• We prefer to eat this dessert chilled though room temperature is also delicious.
• Top with whipped cream or vanilla ice cream to serve.

Calories: 226kcal, Carbohydrates: 29g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 160mg, Potassium: 137mg, Fiber: 2g, Sugar: 11g, Vitamin A: 5420IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 2mg