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My preschooler recently had a “Taste of Harvest” event at her school.  Those of us who so chose to accept were given the challenge of making some sort of fall-ish dish that could be served in small portions to about 180 people. To be honest, I volunteered before I knew it would be that many people.  So, what says bite-size-piece-of-fall more than tiny, adorable (delicious) pumpkin pies?!

I saved myself a little bit of effort and bought store bought crusts.  They were on sale for $1.99 at my grocery store, so I think they were definitely worth it.  I thinned them out a bit so that I could make more (I ended up making about 90 between the two pie crusts and one batch of pie filling).

20141119_0013 Then I used this cute little cookie cutter which never gets any love, but happened to be perfect. You could also use a plain circle, or holiday shapes (pumpkin, ornament, etc) and let the edges stick out.20141119_0014

I plopped those down into my greased mini muffin tin, where they awaited to be filled.

The filling is just the recipe from the can of pumpkin, minus an egg.  Honestly, I omitted the egg because I thought I was going to have to make a bunch of batches and I didn’t want to use a gazillion eggs.  I didn’t think it would hurt anything, and I was right.

Each shell gets about 1 tbsp of filling, and then they popped into a 375 degree oven for about 25 minutes.


Cool them off a bit, and then voile! You’re ready to impress your friends and family.

Or, sit on the couch after bedtime with a plate of these guys, a can of whipped cream, and a chick flick.  Because that’s how mom’s night in is done.


Miniature Pumpkin Pies

Miniature Pumpkin Pies
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American


  • 1 box refrigerated pie crusts (2 crusts)
  • 2 eggs
  • 1 C sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 15 oz can pumpkin
  • 1 C evaporated milk


  • Preheat oven to 375 degrees.
  • Let pie crust come to room temperature and roll out onto floured surface.
  • Use a rolling pin to thin the dough out even more.
  • Cut out approx. 2.5″ circles using a cookie cutter.
  • Press dough circles gently into a greased mini muffin tin.
  • Beat eggs, sugar, salt, and spices together in a large bowl.
  • Slowly incorporate pumpkin and evaporated milk and mix well.
  • Spoon approx. 1 tbsp of filling into each shell.
  • Bake for 25-27 minutes, until golden and set.
  • Cool 5 minutes in pan, and then use a knife to remove and finish cooling on a wire rack.
  • Store refrigerated.
Keyword pie, pumpkin, pumpkin pie