Name: Mini Pumpkin Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 8-count package regular cinnamon rolls (not jumbo); 1 ½ cups pumpkin pie mix; ¼ cup evaporated milk; 1 egg; Flour for rolling

One of my favorite things about this time of year is of course, Thanksgiving! With so many delicious dishes to try, it’s like having a buffet right at home. There are always classic dishes to enjoy year after year, like turkey and green bean casserole. But with things like side dishes and desserts, I like to switch it up a bit and try new things- like these adorable mini pumpkin pies! This easy take on the classic pumpkin pie is a great addition to a holiday dessert table and particularly perfect for Thanksgiving dinner!

These mini pies are the perfect size for little hands so they’re great for any holiday season event with kids- but adults will love them too! I know I personally like to sample as many things on the table as I can handle, so having these little pies is perfect! Even better- they’re SUPER easy to make! They take just a few shortcut ingredients and only a few steps and they’re ready to impress your guests!

Can I use pre-made pie crusts for mini pumpkin pies? Is it better to use those or cinnamon roll dough?

I used cinnamon roll dough in this Mini Pumpkin Pie Recipe for two reasons: the cinnamon rolls add a little bit of depth to the recipe that really compliments the pumpkin flavors well, and using premade dough saves me a lot of time instead of making my own pie crust.

If you’re not so sure about the cinnamon roll part you can always buy a store-bought pie crust, or store-bought pie dough, but if you like cinnamon rolls even a little bit I suggest trying this recipe as written as it’s delicious and SO easy!

What size muffin pan should I use for mini pumpkin pies?

You don’t need any special equipment to make these Miniature Pies- not even a Mini Muffin Tin! All you need is a standard 8 cavity muffin tin. They’re mini for pies, not mini muffins.

How do I prevent the crust from becoming soggy?

The crust shouldn’t get soggy when following the recipe as written, but here are a few tips to help if you find that happening:

Pre-bake the crust for a few minutes before adding in the filling. Giving the dough a head start to set before adding the mixture can help prevent it from absorbing too much moisture. {Note that you should not need to do this, only try this if you’re finding your pies getting soggy.}

Brush the crust with an egg wash. This can be an extra barrier to prevent too much of the filling from being absorbed by the crust.

Thoroughly cool your filling. If you’re using homemade pumpkin pie filling, make sure it’s not warm when you’re adding it to the muffin tin.

Serve and store properly. Make sure the pies cool completely on a wire rack before you store them- if you put them away while they’re still warm, they’ll build up condensation and get soggy.

Can I use fresh pumpkin instead of pumpkin pie filling? How?

Whether your grocery store is out of pumpkin filling or you just prefer to make your own, you can definitely whip up your own homemade pumpkin pie filling using fresh pumpkin or even a can of pumpkin puree.

Here’s how to make your own pumpkin pie filling with fresh pumpkin:

You’ll need one small cooking pumpkin- cut it in half, remove the stem and scoop out the seeds and strings.
Preheat your oven to 375 degrees and place the pumpkin halves on a baking sheet lined with parchment paper, cut side down.
Bake time! Bake them in the preheated oven for about 45 minutes to 1 hour, until the flesh is soft and fork tender.
Once the pumpkin is cooked AND fully cooled, scoop out the flesh and transfer it to a food processor or blender and puree until smooth.
Add cinnamon, nutmeg, and cloves to taste. {Feel free to add a touch of brown sugar for some added sweetness.} Then continue following the rest of the recipe as written.

To use pumpkin purée instead, just skip the first few steps and go right to putting the puree in a food processor with the spices and blending until smooth and adding spices to taste.

What are some creative toppings or garnishes for mini pumpkin pies?

If you already know what you love on traditional pumpkin pie, you can definitely just use that. If you’re looking for inspiration, try one of these:

Cool whip or homemade whipped cream {add a sprinkle of cinnamon on top!}
Caramel drizzle
Toasted nuts, like pecans, walnuts or almonds
Chocolate shavings
Candied ginger
Maple glaze
Toasted Coconut Flakes

Why use cinnamon rolls for this recipe?

Using cinnamon rolls for these individual pies is a great way to save time in the kitchen- which is especially important if you’re making these for a holiday where you already have a lot of dishes to prepare!

Even if that’s not the case though, this is a simple and fun take on a classic recipe and the cinnamon rolls add a great flavor that really compliments the pumpkin pie. The size of these is also ideal for anyone with kids or who just wants a smaller portion!

Can I make other kinds of mini pies?

Love mini pies but want to expand beyond pumpkin pies? Try these Mini Cherry Pies or Mini Apple Pies! I’m thinking about making Mini Pecan Pies next!

What is the best way to store mini pumpkin pies?

One KEY thing about that is you’ll want to make sure that the pies completely cool before you store them so that they don’t get soggy. As long as you follow that, you should be all good!

To store mini pumpkin pies for 1-2 days:

You can store these at room temperature as long as you’ll be enjoying them in the next day or two. Store them in either an airtight container or loosely covered with foil and of course, keep them in a cool, dry place.

To store for 3-4 days:

Store in an airtight container or cover them tightly with plastic wrap, then keep them in the fridge for 3-4 days. If you’re not going to eat them within 4 days, you will need to freeze them.

Can I make mini pumpkin pies ahead of time and freeze them?

Yes! To store mini pumpkin pies in the freezer:

Wrap each pie individually in plastic wrap to prevent freezer burn
Place the wrapped pies in a freezer-safe container or resealable freezer bag.
Store for up to 2-3 months
To enjoy, remove from the freezer and store in the fridge overnight to thaw. If you’re crunched for time, you could also bake them in the oven to reheat them.

What Supplies Do You Need to Make Mini Pumpkin Pies?

To make these easy Mini Pumpkin Pies, you’ll need:

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Step by Step Guide

Ready to cook? Grab the printable recipe card at the bottom of this post and come back here to get started!

Preheat your oven to 350 degrees and grease cups of a muffin pan with nonstick cooking spray

Open the cinnamon roll dough package and separate each roll. Use a rolling pin to roll each cinnamon roll until it’s flat on a lightly floured surface

Carefully press one cinnamon roll into each muffin cup to form a dough cup.

In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and egg until smooth and well combined.

Spoon the pumpkin mixture into the cinnamon roll cups.

Place the pan in the oven to bake for 2-25 minutes, until the edges of the cinnamon rolls are golden brown.

Allow to cool in the pan until safe to touch, then transfer to a wire cooling rack to cool completely before serving.

Hungry for More?

Want more delicious pumpkin recipes? Try these:

Mini Pumpkin Pies

Yield: 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Indulge in the perfect fusion of cinnamon-infused crust and creamy pumpkin filling with these Mini Pumpkin Pies! These delightful treats are easy to make and offer a delicious twist on the traditional pumpkin pie.

Ingredients

1 8-count package regular cinnamon rolls (not jumbo)
1 ½ cups pumpkin pie mix
¼ cup evaporated milk
1 egg
Flour for rolling

Instructions

Preheat the oven to 350 and grease 8 cups in a muffin pan with nonstick cooking spray.
Open the cinnamon roll package and separate each roll. Sprinkle some flour on a flat surface and use a rolling pin to roll each cinnamon roll until it’s flat.
Carefully press each cinnamon roll into the muffin pan to form a cup.
In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and egg until smooth and well combined.
Spoon the pumpkin mixture into the cinnamon roll cups.
Place the pan in the oven to bake for 20 to 25 minutes, until the edges of the cinnamon rolls are golden brown.
Allow to cool in the pan until safe to touch, then transfer the pie cups to a wire cooling rack to cool completely before serving.