Mini Pumpkin Pies In Muffin Cups Small Pumpkin Pie Dessert For Two

I’m updating this recipe from 2013, because I feel like we are all doing small Thanksgiving for two menus this year, and small pumpkin pies are just so fun. The recipe doesn’t need any changes—7 years, going strong on these creamy custard-y pumpkin pies with flaky crust. This recipe is from the time when my husband and I were living far away from family, and decided to fly out last minute to Los Angeles for a small celebration with his family. There weren’t quite enough adults to warrant a giant turkey (we opted for this small Thanksgiving turkey tenderloin instead), and we wanted a taste of pumpkin pie, but not the whole thing. These bites went fast from the dessert table! I still make these mini pumpkin pies when we have pumpkin pie cravings. This recipe makes 10 pumpkin pie bites, but can easily be doubled. If you’re looking for something even easier, try my crustless pumpkin pie.

How to make mini pumpkin pies:

If you look inside a cut-open mini pumpkin pie (photo below), you can see why I opt for using pie crust in muffin pans. There’s a big, thick bite of pumpkin pie in each cup! If you use the store-bought pie shells from the freezer section, they just don’t hold as much filling. This is the right crust: filling ratio for a pumpkin pie bite.

Can I use store-bought pie crust?

Oh gosh, YES! Please use any and all store-bought help when making Thanksgiving dinner. My homemade small-batch pie crust recipe results in incredible flaky and delicious crust, completely worthy of eating on its own, but one sheet of pie crust from the store is great, too!

Can I double this recipe to make more mini pumpkin pies?

Yes, this recipe is pretty straight-forward, and I have doubled it successfully in my kitchen, many times. If you’re looking for an incredible full-size pumpkin pie, check out my deep-dish Orange Spiced Coconut Pumpkin Pie.

Can I make these mini pumpkin pies ahead of time?

In our house, we prefer our pumpkin pie cold, so I make these the night before and chill them overnight. I add the whipped cream just before serving, however.