Last Updated on July 31, 2025 by DIYbunker Team
There’s something magical about pumpkin pie—the creamy, spiced filling, the flaky crust, and that nostalgic aroma wafting through the kitchen. But what if you could capture all that autumnal goodness in a perfectly portioned, hand-held treat? Enter my Mini Pumpkin Pies!
These adorable desserts start with a buttery, store-bought pie crust (hello, convenience!), then get filled with a luscious pumpkin custard made from pure pumpkin, brown sugar, warm spices, and a splash of vanilla. And because I believe every pie deserves a little extra flair, I’ve topped them with a cloud of sweet, glossy meringue.
With a crisp crust, silky pumpkin center, and airy meringue topping, each bite is a celebration of fall flavors—miniature style. Planning a holiday gathering or just want to treat yourself? These mini pies are sure to steal the show!
Yield: 12 mini pumpkin pies
Equipment:
- Cupcake Pan
- Stand Mixer w/ Whisk Attachment
- 3 inch cookie cutter
- Piping Bag
- Metal Tip of Choice (Star Tip Used in this Recipe)
Prep Time: 20 minutes
Bake Time: 35 minutes
Ingredients
- 1 refrigerated pie crust
- Pumpkin Pie Filling
- 1 ½ cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup evaporated milk
- Meringue Topping
- 4 egg whites
- 1 cup white granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Directions
- Prepare the mini pumpkin pie crusts by unfolding the refrigerated pie dough. Use the cookie cutter to cut out circles of dough and place inside the cupcake wells.
- Press the circle of dough into the crevices of the cupcake pan and crimp the edges around the top to create the pie crust.
- After cutting out the dough, take the excess and roll out again to cut more rounds.
- After filling the cupcake pan with mini pie crust, place in the refrigerator while making the pumpkin filling.
- In a medium sized mixing bowl, add the pumpkin puree, eggs, vanilla extract and brown sugar. Whisk together until completely combined.
- Then add in the cornstarch, pumpkin pie spice, cinnamon and salt. Whisk in those dry ingredients until incorporated.
- Pour in the evaporated milk and combine slowly, whisking to mix the thick mixture with the milk until it blends into a thin, smooth pumpkin pie filling.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the cupcake pan from the refrigerator and pour the pumpkin filling into each mini pie crust. Fill them all the way to the top.
- Bake these in the oven for 35 minutes or until the edges of the crust have browned and the center of the pies are set.
- While the pies are baking, make the meringue topping.
- In a large bowl, add the sugar, egg whites and cornstarch. Place on top of a double boiler that has about 2 inches of water in it and is on medium high heat.
- Whisk together the ingredients until the sugar and cornstarch melt into the egg whites.
- The mixture will become thin and frothy when ready.
- Transfer this to a stand mixer with a whisk attachment.
- Turn on high and let the mixture whip until it becomes thick, glossy and forms stiff peaks. (About 6 minutes)
- The meringue will be done, when you pull the whisk attachment our and flip it over and the peak stays up.
- Transfer this into a piping bag with a metal tip of your choice.
- When the pies are done, let them cool completely.
- Remove the pies from the cupcake pan.
- Pipe a dollop of meringue on top of each mini pie.
- To toast the meringue use a butane torch on medium and run it over the tops of the meringue topping until slightly golden brown.
- Serve and enjoy!
Mini Pumpkin Pies
- Total Time: 55 minutes
- Yield: 12 mini pumpkin pies 1x
Description
Mini Pumpkin Pies feature flaky crust, spiced pumpkin filling, and fluffy meringue, perfectly portioned festive treats for any occasion!
Ingredients
Scale
- 1 refrigerated pie crust
Pumpkin Pie Filling
- 1 ½ cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup evaporated milk
Meringue Topping
- 4 egg whites
- 1 cup white granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the mini pumpkin pie crusts by unfolding the refrigerated pie dough. Use the cookie cutter to cut out circles of dough and place inside the cupcake wells.
- Press the circle of dough into the crevices of the cupcake pan and crimp the edges around the top to create the pie crust.
- After cutting out the dough, take the excess and roll out again to cut more rounds.
- After filling the cupcake pan with mini pie crust, place in the refrigerator while making the pumpkin filling.
- In a medium sized mixing bowl, add the pumpkin puree, eggs, vanilla extract and brown sugar. Whisk together until completely combined.
- Then add in the cornstarch, pumpkin pie spice, cinnamon and salt. Whisk in those dry ingredients until incorporated.
- Pour in the evaporated milk and combine slowly, whisking to mix the thick mixture with the milk until it blends into a thin, smooth pumpkin pie filling.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the cupcake pan from the refrigerator and pour the pumpkin filling into each mini pie crust. Fill them all the way to the top.
- Bake these in the oven for 35 minutes or until the edges of the crust have browned and the center of the pies are set.
- While the pies are baking, make the meringue topping.
- In a large bowl, add the sugar, egg whites and cornstarch. Place on top of a double boiler that has about 2 inches of water in it and is on medium high heat.
- Whisk together the ingredients until the sugar and cornstarch melt into the egg whites.
- The mixture will become thin and frothy when ready.
- Transfer this to a stand mixer with a whisk attachment.
- Turn on high and let the mixture whip until it becomes thick, glossy and forms stiff peaks. (About 6 minutes)
- The meringue will be done, when you pull the whisk attachment our and flip it over and the peak stays up.
- Transfer this into a piping bag with a metal tip of your choice.
- When the pies are done, let them cool completely.
- Remove the pies from the cupcake pan.
- Pipe a dollop of meringue on top of each mini pie.
- To toast the meringue use a butane torch on medium and run it over the tops of the meringue topping until slightly golden brown.
- Serve and enjoy!
- Prep Time: 20 minutes
- Bake Time: 35 minutes
