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Mini Pumpkin Pies

Rated as 4.84 out of 5 Stars

"Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!"
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1 h servings 138
Original recipe yields 24 servings (24 mini pies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
  3. Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
  4. Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 138 calories; 8.9 12.2 2.5 34 139 Full nutrition

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Read all reviews 34
  1. 44 Ratings

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Most helpful positive review

i'm not really a pumpkin fan but everyone who had these gave them rave reviews i added some chopped pecans for a little crunch

Most helpful critical review

Tasted too bland, perhaps a different recipe for the filling

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Most positive
Least positive

i'm not really a pumpkin fan but everyone who had these gave them rave reviews i added some chopped pecans for a little crunch

They turned out great! I didn't have mini pie pans or a 3" circle cutter so I just used a glass to make the circles and muffin pans for the molds. They were fantastic!

Really turned out nicely not too difficult to make definitely recommend using pie crust recipe that I found on here that was amazing it was Ruth's Grandma's pie crusts. Hoping to see how hostin...

Delicious filling. I used the Cook's Illustrated pie dough recipe. I fit 3" circles into mini muffin cup tins and filled with 1 Tbsp of filling. I baked at 350, but didn't brown like I would ha...

Really fun and just enough pumpkin pie after a big meal!

I didn't have time for cream cheese to soften, so I put all the ingredients in a saucepan over medium/low heat. Then I used my immersion blender to make smooth. I even halved the recipe (a littl...

This is a great recipe and I usually don't change a thing! I do make my own homemade crust, but that is personal preference. The store bought ones are quite good these days and will do very nice...

My son and I made this together. Instead of doing the mini pies, we used the same ingredients and put into a 9" pie crust. We also used 2 tsp. of vanilla instead of 1. We cooked the pied at 35...

I am going to go ahead and call these "pumpkin tarts" because that is what they are! They are also really delicious - the cream cheese addition gives a creamy and slightly tangy flavour and make...