Mini desserts have a special way of making an ordinary day feel like a celebration. These Muffin Tin Mini Pumpkin Pies are pure comfort: creamy, gently spiced pumpkin filling tucked into tender, buttery crusts, all baked in a standard muffin tin. I love how each little pie is easy to serve, so everyone gets a neat portion without cutting a full-size pie.

The crust brings together salted butter, cream cheese, flour, and a spoonful of sugar. That simple combination makes a soft dough with a rich, tender bite. Inside, pumpkin purée, evaporated milk, egg, granulated sugar, and brown sugar make a smooth custard. Cinnamon, ginger, nutmeg, and salt round out the familiar fall flavor, while whipped cream and a sprinkle of cinnamon make an easy optional topping.

These Muffin Tin Mini Pumpkin Pies are simple to prepare. Beat the butter and cream cheese, mix in the flour, and press the soft dough into muffin tin wells. Then whisk the filling, divide it among the crusts, and bake until the edges turn golden. After a short rest in the pan and time to cool, the mini pies are ready to serve.

Make them for a holiday dessert table, a potluck, or a cozy evening at home. Since the recipe makes 12 individual pies, they are also handy for sharing with family and friends. You can prepare them a day ahead, too, which makes them a practical choice when your kitchen is already busy.

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Why You’ll Love This Muffin Tin Mini Pumpkin Pies Recipe

• Easy to serve: Each pie is already portioned, so you can skip slicing and serve straight from a platter.
• Simple ingredients: The crust and filling use familiar baking staples, including butter, cream cheese, pumpkin, and warm spices.
• A tender homemade crust: Cream cheese helps create a soft, rich dough that pairs beautifully with the smooth pumpkin center.
• Great for making ahead: Prepare the pies up to one day early, then refrigerate them until serving.
• Comforting fall flavor: Cinnamon, ginger, and nutmeg bring the cozy taste of pumpkin pie to every bite.

Pumpkin Tips

Choose plain pumpkin purée, not pumpkin pie filling. Pie filling usually has added sugar and spices, which can change the flavor and sweetness of these mini pies. Before measuring, stir the pumpkin in its can or bowl so it is smooth and consistent. This recipe uses about 7/8 cup, or half of a standard 15-ounce can. For a smooth filling, whisk the pumpkin well with the evaporated milk, egg, sugars, and spices before spooning it into the crusts.

Options for Substitutions

• Unsalted butter: Use unsalted butter instead of salted butter, then add a small pinch of salt to the crust dough.
• Pumpkin pie spice: Replace the cinnamon, ginger, and nutmeg with about 1 teaspoon pumpkin pie spice. Adjust to taste.
• Dairy-free cream cheese: A dairy-free cream cheese alternative may work in the crust, though the dough texture and flavor can vary by brand.
• Gluten-free flour blend: Try a cup-for-cup gluten-free baking blend in place of all-purpose flour. Choose one designed for baking, and note that the crust may have a slightly different texture.
• Whole milk or half-and-half: These can stand in for evaporated milk, but the filling may be a little less rich or firm. Evaporated milk is the best choice for the intended texture.
• Whipped topping: Use a dairy or non-dairy whipped topping in place of whipped cream, or leave the topping off altogether.

Watch Out for These Mistakes

The crust dough should feel very soft, but it should not have dry flour streaks. Add the flour gradually, about 1/4 cup at a time, and stop mixing as soon as it is incorporated. Too much extra flour can make the crust dense.

Next, press the dough evenly into each muffin well. Work it into the bottom corners and up the sides, without leaving a thick lump where the bottom meets the sides. If the dough pools in the corners, the crust can bake unevenly.

Avoid overfilling the crusts. Add about 2 tablespoons of filling to each one first, then divide the remaining filling among the wells. This two-part method makes it easier to keep the pies even and helps prevent spills.

Finally, give the pies time to firm up before removing them. Let them sit in the tin for about 10 minutes, then carefully loosen the edges with a knife. If you try to lift them while hot, the tender crust may break. Cool them fully on a wire rack before covering and refrigerating.

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What to Serve With Muffin Tin Mini Pumpkin Pies?

Serve these mini pies with hot coffee, black tea, or warm apple cider for an easy dessert pairing. For a larger fall spread, offer them after a meal of roasted turkey or chicken, a green salad with apples and pecans, or a savory squash soup. The pies are sweet and warmly spiced, so fresh fruit, toasted nuts, and lightly flavored drinks make especially nice companions.

Storage Instructions

Store: Cool the pies completely before covering them and placing them in the refrigerator. Keep them refrigerated for up to 4 days. You can make them up to 1 day ahead. Serve them chilled or let them sit at room temperature briefly before serving.

Freeze: Once completely cool, arrange the pies in a single layer in a freezer-safe container. Separate layers with parchment paper to help protect the crusts. Freeze for up to 2 months for best quality. Thaw them overnight in the refrigerator. The crust may soften slightly after freezing.

Reheat: These mini pies are also delicious cold or at room temperature. To warm one gently, place it on a microwave-safe plate and heat in short 10- to 15-second bursts until just warm. For the stovetop, place a pie in a covered skillet over low heat for a few minutes, checking often. Avoid high heat, which can overcook the filling or soften the crust too much.

Recipe Info

• Preparation Time: 30 minutes
• Cooking Time: 35 minutes, plus 40 minutes cooling
• Total Time: 1 hour 45 minutes
• Level of Difficulty: Easy
• Servings: 12 mini pies
• Calories: 202 kcal per serving

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: Approximately 200-205 kcal per mini pie
• Protein: Approximately 3-4 g per mini pie
• Fat: Approximately 13-15 g per mini pie
• Carbohydrates: Approximately 17-20 g per mini pie

These values are estimates and can vary with ingredient brands and serving size.

Ingredients

For the crust:

• 8 Tbsp salted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 cup + 2 Tbsp all-purpose flour
• 1 Tbsp granulated sugar

For the filling:

• 1/2 of a 15 oz can pumpkin purée (about 7/8 cup)
• 3/4 cup evaporated milk
• 1 large egg
• 1/4 cup granulated sugar
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For serving (optional):

• Whipped cream with a sprinkle of cinnamon

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Step-by-Step Instructions

Step 1: Heat the Oven and Make the Dough

Preheat the oven to 350°F. In a mixing bowl, beat the room-temperature butter and cream cheese together until light and fluffy. Then beat in the tablespoon of sugar. Add the flour about 1/4 cup at a time, mixing until no dry flour remains. The dough will be very soft.

Step 2: Shape the Mini Pie Crusts

Cut the dough into 12 equal pieces. To make even portions, divide it into quarters, then cut each quarter into three pieces. Roll each piece into a ball and place one in each well of a muffin tin. Press each ball into the center and up the sides of its well. Work the dough into the corners so it does not gather into a thick lump.

Step 3: Mix and Portion the Filling

In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth and combined. Add about 2 tablespoons of filling to each crust first. Then divide the remaining filling among the 12 wells, aiming for about 3 tablespoons per pie in total.

Step 4: Bake Until Set

Bake at 350°F for 35 minutes. Look for golden crust edges and filling that appears set with slight cracks on top. The centers may still feel a little soft, but they will firm as the pies cool. Avoid baking until the filling is very dry or deeply cracked.

Step 5: Cool, Release, and Serve

Let the pies cool in the muffin tin for about 10 minutes so they firm up. Run a small knife around each edge, then carefully lift the pies out and place them on a wire rack. Let them cool for about 40 minutes, or until completely cool. Serve plain or add whipped cream and a sprinkle of cinnamon.

Step 6: Store Any Extras

To make the pies ahead, cool them completely to room temperature before covering and refrigerating. They can be prepared up to 1 day ahead and stored in the refrigerator for up to 4 days. Serve them chilled or at room temperature.

Conclusion

These Muffin Tin Mini Pumpkin Pies bring together a soft cream cheese crust and smooth, warmly spiced pumpkin filling in an easy-to-serve size. Press the dough evenly into the muffin tin, portion the filling with care, and let the pies cool before removing them for the best results. Make a batch for your next family meal or fall gathering, then share how they turned out in the comments. If you enjoy easy seasonal desserts, explore more homemade pie and pumpkin recipes for your next baking day.