Quick and Easy Mini Pumpkin Pies

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Get ready for the easiest and most delightful holiday treat – Best Ever Mini Pumpkin Pies! These mini pies are the perfect way to indulge in the classic pumpkin pie flavor without any hassle. Can you believe they’re even easier to make than a regular pie? Whip up a batch of these mini delights to impress your loved ones and make your holiday spread complete!

Not only are these mini pies quick to make, but they also save you from extra cleanup in the kitchen. With no need for utensils to serve, you’ll have one less thing to wash, leaving you with more time to enjoy the festivities stress-free!

And don’t worry about running out – this recipe yields 12 mini pies, ensuring there’s plenty for everyone to enjoy. But feel free to double or triple the recipe if you’re feeding a larger crowd!

Quick and Easy Mini Pumpkin Pies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 12


  • 1 can Pumpkin Puree
  • 1 cup Plant-Based Sweetened Condensed Milk
  • 1 Egg
  • 1 teaspoon Pumpkin Pie Spice or make your own!
  • Pinch of Sea Salt
  • 2 packages Refrigerated Pie Crust or make your own!


  • Preheat your oven to 350°F.
  • Grease a muffin tin generously with butter or oil and set it aside.
  • Roll out your pie crusts on a flat surface and use a 4-inch cookie cutter to cut out 12 circles from the dough.
  • Gently press each pie crust circle into the muffin tin, shaping them to fit.
  • In a bowl, combine the pumpkin puree, plant-based condensed milk, egg, pumpkin pie spice, and sea salt. Whisk until well combined.
  • Fill each pie crust with the pumpkin pie filling, distributing it evenly among the 12 pies.
  • Bake for 30-32 minutes, or until the filling is set and the crust is golden brown.
  • Let the pies cool completely before serving with a dollop of whipped cream. Enjoy your adorable and delicious mini pumpkin pies!

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