Pumpkin Pie Minis Recipe

Pumpkin Pie Minis
Servings: NA

I love pumpkin! These mini pies are an easy make-ahead dessert for potlucks, bake sales, catering or a buffet table. A great crowd-pleasing dessert to have around Thanksgiving!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Pumpkin Pie Minis. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Pumpkin Pie Minis in your home. Then, follow these steps below to serve Pumpkin Pie Minis for your family or friends.


  • 1 white sugar

  • 1/2 brown sugar

  • 1/2 ground ginger

  • 2 ground cinnamon

  • 1/4 nutmeg

  • 4 eggs

  • 1 pumpkin

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Pumpkin Pie Minis in your home by yourself.

Directions: How to Make Pumpkin Pie Minis

  1. Preheat oven to 350 degrees.

  2. Line 36 muffin tins with paper muffin cups.

  3. Place a nilla wafer, flat side down in the center of each lined muffin tin.

  4. In a medium sized mixing bowl mix together sugar and spices.

  5. Beat eggs and pour into sugar mixture. Blend thoroughly.

  6. Blend in pumpkin until well incorporated.

  7. Stir in both cans of milk. Note:I have substituted whole milk and/or half and half for canned milk with success.

  8. Ladel mixture into muffin tins on top of Nila wafer. Fill about 1/2 full., Bake at 350 degrees for about 12-14 minutes. I try to gently rotate pan about half way through the time. It should be noted that I bake 3 12-cup tins at a time on two oven racks and cook all my pies in one batch. If you are doing 1 12-cup pan at a time your cooking time should be decreased.

  9. Pies are done when they are set. Set is slightly puffed around the edges with a center than no longer looks wet. They should not be dark.

  10. Remove from oven and cool to room temperature. For best taste chill completely and then serve with a dollup of whipped cream., Can be eaten much like a cupcake.

  11. Store chilled like you would pumpkin pie.

  12. Note: If your pan space is limited these can be done in batches. Just chill batter not in use and make each pie cools for at least 15 minutes before you remove from pan to start next batch. Be gentle with them.

So that brings us to the end of this special Pumpkin Pie Minis recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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