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    Home » Recipes » Pies, Tarts and Pastries

    Mini Pumpkin Pies

    Published: Sep 26, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Teeny-tiny mini pumpkin pies are individual bitesize pumpkin pies with gingersnap crust. The perfect pumpkin pie bites for a crowd - great freezer-friendly, make-ahead treat for the holiday season.

    Close up of mini pumpkin pies with vanilla whipped cream.
    Jump to:
    • Ingredients
    • Making Pumpkin Pie Bites
    • Topping
    • FAQs
    • Mini Pumpkin Pies

    Ingredients

    This recipe can be divided into two main sections - the gingersnap crust, the pumpkin pie filling.

    For the Gingersnap Crust

    • Gingersnap cookies - crushed into fine crumbs using a food processor.
    • Butter - unsalted butter, melted.

    For the Pumpkin Pie Filling

    • Sugar - superfine granulated sugar or caster sugar.
    • Egg yolk
    • Salt
    • Cinnamon
    • Ginger
    • Cloves
    • Pumpkin purée - you'll want pumpkin purée for this recipe, not pre-prepared tinned pumpkin pie filling.
    • Evaporated milk
    Ingredients for mini pumpkin pie bites.

    Making Pumpkin Pie Bites

    Begin by preheating an oven and lining a 24-hole mini muffin pan with mini cupcake cases.

    In a small mixing bowl, mix together the ingredients for the crust - the crushed gingersnap biscuits and melted butter. Stir until you have moistened the cookie crumbs. Then dollop a teaspoon into each mini cupcake case.

    Divide the crumb mixture evenly across the 24 mini cupcake cases and press firmly with the back of a spoon to pack into the bases. Set aside while making the filling.

    Crushed gingersnap cookies and melted butter in a small mixing bowl.
    Gingersnap crust mixture in a bowl, showing moistened cookie crumbs.
    Gingersnap crust pressed into the base of lined mini muffin pan.

    In a mixing bowl, whisk together the sugar, egg yolk and spices until combined. Then add the pumpkin purée and whisk to incorporate. Slowly add the evaporated milk whilst whisking until smooth.

    Spoon the mixture into each mini muffin case, dividing as evenly as possible.

    Bake in the centre of the preheated oven for about 5 minutes before turning the temperature down and continuing to bake for a further 10 minutes.

    Slowly adding evaporated milk to the mixture.
    Mini pumpkin pie filling.
    Spooning pumpkin pie filling into cases.
    Baked pumpkin pie bites fresh from the oven.

    Topping

    These quick pumpkin pie bites are perfectly edible as they are, but for a true tiny pumpkin pie, they're best served with a dollop of whipped cream.

    This can be store bought ready made whipped cream or Cool Whip. Or, make your own simply stabilized whipped topping. For my guide to making whipped cream at home, see my vanilla stabilized whipped cream recipe.

    FAQs

    How long do mini pumpkin pies keep?

    These pumpkin pie bites keep easily for about 3 days in the refrigerator. For ease of storage, I would recommend waiting until nearer the time of serving before topping with any whipped cream.

    Can I freeze mini pumpkin pies?

    Yes! These are a great freezer-friendly make-ahead dessert. Perfect for getting a head start on holiday baking and easy to defrost for a quick treat for a crowd.

    In order to freeze, allow to cool completely and first chill in the refrigerator overnight. This ensures the mini pies are firmly set. Then transfer to a freezer safe bag and place in a single layer in the freezer to freeze firm. They can then be stacked and kept frozen for up to 3 months. Defrost in the refrigerator for an hour or two before serving.

    Can I make pumpkin pie bites without pie crust?

    Yes absolutely! These bitesize pumpkin pies are made without pie crust, using gingersnap crumbs instead. This gives a lightly ginger spiced cookie crumb base to the bake.

    Looking for more miniature treats? Try:

    • Mini Strawberry Cheesecakes
    • Mini Chocolate Pecan Pies
    • Black Bottom Bites
    • Mini Chocolate Ganache Cheesecakes
    • Mini Brownie Bites
    Close up of mini pumpkin pies with vanilla whipped cream.

    Mini Pumpkin Pies

    Liz Mincin
    These tiny pumpkin pie bites with gingersnap crust are the ultimate miniature pumpkin treat for your gathering. Freezer friendly and perfect to make ahead to feed a crowd.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Cooling and decorating 1 hr
    Course Dessert
    Cuisine American
    Servings 24 bites

    Equipment

    • 24-hole mini muffin tin

    Ingredients
      

    Ingredients for Gingersnap Crust

    • ¾ cup gingersnap cookie crumbs
    • 2 tablespoon unsalted butter melted

    Ingredients for Pumpkin Pie Filling

    • ¼ cup superfine granulated sugar or caster sugar
    • 1 egg yolk
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • pinch ground cloves
    • pinch ground ginger
    • 5 oz pumpkin purée
    • 4 oz evaporated milk

    Ingredients for Whipped Cream Topping (optional)

    • ½ cup heavy whipping cream or double cream
    • ½ tablespoon powdered sugar or icing sugar
    • ½ teaspoon vanilla extract

    Instructions
     

    • Begin by preheating an oven to 425°F (220C/200C Fan) and lining a 24-hole mini muffin pan with mini cupcake cases.
    • In a small mixing bowl, stir together the ingredients for the crust - crushed gingersnap cookies and melted butter. Spoon the mixture into the 24 muffin cases (about a teaspoon per case) and press firmly with the back of a spoon to pack into the base of the cases.
    • In a separate mixing bowl, whisk together the egg yolk, sugar, salt and spices. Then add the pumpkin purée and mix together.
    • Slowly pour the evaporated milk into the mixture whilst whisking continuously until you have a smooth pumpkin pie filling.
    • Spoon the filling into the mini cupcake cases, dividing as evenly as possible.
    • Bake in the centre of the preheated oven for about 5 minutes, then reduce the oven temperature to 350°F (175C/155C Fan) and continue baking for 10 minutes.
    • Remove from the oven and allow to cool until able to handle. Then carefully remove from the mini muffin pan and transfer to a wire rack to continue cooling.
    • When ready to serve, top with homemade whipped cream. This recipe is essentially a half batch of my classic vanilla stabilised whipped cream. Whip the cream, powdered sugar and vanilla with an electric beater until stiff peaks and then pipe dollops on each mini pie.
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Karen T

      November 06, 2022 at 5:44 pm

      Directions for freezing and thawing later????

      Reply
      • Liz Mincin

        November 10, 2022 at 10:32 pm

        For freezing, allow the pumpkin pies to cool completely (I'd recommend letting them cool and chill overnight), then transfer to a freezer bag to store in the freezer. For thawing, I usually transfer whatever I need to a plate in the refrigerator for a couple of hours to defrost. These are tiny pies, so they defrost very quickly!

        Reply

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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