Mini Pumpkin Pies

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My easy Mini Pumpkin Pies are the treat of the season, with classic spiced pumpkin flavor and a crisp buttery phyllo crust. With fewer than 10 ingredients, these individual pumpkin pies are an easy, impressive dessert for all your fall gatherings. 

• Classic pumpkin pie flavor: My miniature pumpkin pies made in a muffin tin have all of the homey spiced pumpkin flavor you love, with a hint of maple in every bite.
• Easy phyllo crust: Layered phyllo crust creates a delectable crust without rolling or chilling dough, or flouring your counter!
• No slicing or serving: Individual pies mean no cutting, plates, or pie server needed. Just grab and enjoy!
• Perfect for entertaining: These easy pumpkin pie tartlets are ideal for Halloween, Thanksgiving, Christmas, or any autumn or winter occasion.
• Fun! There’s something special about everyone getting their own pumpkin pie—they’re always a crowd-pleaser!

As a professional chef, one of my priorities is sharing how to make baking fun, simple, and easy — especially around the holidays when there’s already plenty to do. These beautiful Mini Pumpkin Pies are not only pretty—they’re practical too! The pumpkin-maple filling takes only a few minutes to whisk together, and the phyllo eliminates the work to making pie dough.

My top tip for you when making this mini pumpkin pie recipe is to keep the phyllo dough covered as you work. Phyllo dries out quickly when exposed to air, which makes it brittle and prone to cracking. Keep the phyllo sheets you’re not using covered with a slightly damp tea towel, and work quickly as you layer and butter the dough. For more pumpkin pie recipes you’ll love, be sure to try my Pumpkin Pie Bars, Pumpkin Cream Pie, and Chocolate Swirl Pumpkin Pie.

Bold Bakers Love This!

“The phyllo crust for these little pumpkin pies is easy, delicious, and genius! I’ve made batches at Halloween, Thanksgiving, and for a neighborhood party, and they were devoured every time!”—Kylie

“Perfect and perfectly bite-sized! Thank you for the recipe!”—Melodie

“The phyllo crust is the perfect crunchy, buttery contrast to the creamy pumpkin spice filling. I liked it even better than regular pie crust!”—Jillian

“These little pumpkin pies are cute and yummy, and everyone loved them at Thanksgiving.”—Tory

IMPORTANT NOTE: This recipe was improved on 9/2/2026, to include a refreshed introduction, explanations and substutes of key ingredients, clearer step-by-step instructions, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What are Mini Pumpkin Pies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Mini Pumpkin Pies
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Easy Pie Recipes

What are Mini Pumpkin Pies?

Mini Pumpkin Pies are individual pumpkin custard pies made with a buttery phyllo crust instead of traditional pastry, and baked in a muffin pan. These individual-size alternative to full-size pumpkin pie. Traditional New England pumpkin pie became the go-to dessert for Thanksgiving in the late 19th century, and individual pumpkin pies are an easy and portable spin on the classic pumpkin pie.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Whisk
• 12-cup cupcake pan
• Pastry brush
• Tea towel
• Knife

Key Ingredients and Substitutes

For the Pumpkin Pie Filling

Pumpkin puree

• Pumpkin purée gives the puree its signature earthy, slightly sweet flavor and thick, smooth texture, and beautiful color.
• Be sure to use pure pumpkin puree and not pumpkin pie filling (which contains thickeners and other ingredients that will adversely affect the filling).
• You can use canned pumpkin puree or make my Homemade Pumpkin Puree.

Evaporated milk

• Evaporated milk contributes to a smooth, creamy pumpkin filling.
• Use store-bought evaporated milk or make your own evaporated milk with my recipe.
• Substitute: You can use an equal amount of half-and-half in place of the evaporated milk.
  • Note that using half-and-half will result in slightly softer and less rich pumpkin filling.

Granulated sugar

• Granulated sugar sweetens the pumpkin tartlet filling.
• Importantly, sugar prevents the eggs from setting too quickly and tightly, so that the filling has just the right soft custardy texture.
• Substitute: Use the same amount of light brown sugar in place of granulated sugar for a deeper, caramelly taste.

Eggs

• Eggs give the pumpkin filling structure and create a creamy, but set, custard texture.
• To create a smooth filling, it’s important to use room-temperature eggs for this recipe to create a smooth filling. Use my tips to safely take the chill off cold eggs. 
• You can use flax seeds as an egg substitute, but note that you might see little flecks and notice the texture change in the filling.

Pure maple syrup

• Pure maple syrup adds warm, natural sweetness that complements the pumpkin spice flavor.
• Substitute: Use the same amount of honey for a sweeter pumpkin filling with a floral note.

Pumpkin pie spice

• Pumpkin pie spice gives these mini pies warm, aromatic flavor.
• Use a premade pumpkin pie spice blend, or make your own with my quick recipe.

Salt

• Salt is essential to enhance all of the flavors and to prevent the pumpkin tarts from tasting bland.

For the Pumpkin Pie Crust

Phyllo dough

• Phyllo dough (filo pastry) creates flaky, crisp shells to hold the pumpkin pie filling.
• Sheets of phyllo dough are brushed with butter, layered into muffin cups, and baked until crisp and golden.
• Phyllo or filo dough is typically used in Middle Eastern and Balkan cuisines. This thin, unleavened dough is famously used to make the honey-nut pastry, baklava.
• Use store-bought phyllo sheets, or make your own with my step-by-step recipe.

Butter

• Butter gives the pumpkin pie crust rich flavor.
• Brushing the phyllo sheets with butter and layering them creates a crunchy golden crust.
• You can also use plant-based butter here, but note that the crust won’t brown as well as one made with dairy butter.

How to Make Mini Pumpkin Pies

Make the Pumpkin Filling

1. Whisk filling. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, maple syrup, pumpkin pie spice, and salt until smooth. Set aside.

Make the Pie Crust

2. Prepare to bake. Preheat the oven to 325°F (165°C). Butter a 12-cup cupcake pan and set aside.
3. Butter and stack phyllo sheets. Carefully separate one sheet of phyllo pastry from the stack and brush melted butter all the way to the edges. Lay another sheet on top, butter, and repeat with the rest of the phyllo dough until you have a stack of 6 buttered sheets. Keep the sheets covered with a damp cloth to prevent them from drying out.
4. Cut phyllo. Cut your stack of phyllo dough into 12 squares.

Assemble and Bake the Mini Pumpkin Pies

5. Make phyllo pie shells. Place a square stack into each well of your prepared cupcake pan, pushing the pastry into the sides.
6. Add filling. Spoon the filling evenly amongst the phyllo cups.

Bake and Serve

7. Bake pies. Bake for 30-35 minutes, or until the filling is set.
8. Broil if necessary. If the phyllo hasn’t browned, broil for 1-2 minutes (watching closely) until golden brown.
9. Cool and remove. Allow to cool for 15 minutes before carefully removing the pies from the tin to cool completely.
10. Serve. Enjoy plain or with a dollop of freshly whipped cream.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Keep the dough covered. Phyllo dough dries out and gets brittle within minutes, so keep the dough you aren’t working with well covered to keep it pliable.
• Brush the melted butter all the way to the edges of the phyllo sheets. This will ensure the crust is flavorful and golden throughout, with no dry spots.
• Butter and stack the phyllo sheets before cutting your squares. Then you can just cut your12 squares and line your tins in one step.
• Don’t overfill the phyllo cups. The filling puffs up as it bakes.
• Watch carefully when using the broiler. If you need to use the broiler to brown your pies, check them often to prevent burning.
• Use regular pie crust if you don’t want to use phyllo dough. You can use this filling with a regular pie crust, such as my Homemade Pie Crust Recipe, Cookie Pie Crust, or Gluten-Free Pie Crust.
• Go DIY! You can make your own Pumpkin Pie Spice, Pumpkin Puree, Evaporated Milk, and Phyllo Dough for this recipe.
• Remove carefully. If the phyllo is sticking to the pan, use a thin knife to gently loosen the edges.
• Add some embellishment. Drizzle with caramel sauce, top with a dollop of whipped cream, sprinkle with chopped, toasted pecans, or use all three!
• Another delicious mini! For a perfect fall pairing, serve mini pumpkin pies with my Pecan Pie Thumbprint Cookies—they taste just like mini pecan pies!

Make-Ahead and Storage Instructions

Make-ahead tips

• You can mix up the filling, place it in an airtight container, and refrigerate for up to 24 hours.

How to store leftovers

• These pies are best served the day they are made, but any leftovers can be stored in an airtight container in the fridge for up to two days.

FAQs

Can I use regular pie crust instead of phyllo dough?

• Yes, you can use regular pie crust instead of phyllo dough.
• My Homemade Pie Crust Recipe, Gluten-Free Pie Crust, or Cookie Pie Crust.

Why is my phyllo dough tearing?

• Phyllo dough can be prone to tearing if it dries out. Keep the dough you’re not using covered with a damp towel.
• Don’t worry about small tears here and there, and this won’t affect the final structure and look of the pie shells.

Can I make these pumpkin pies gluten-free?

• Yes, you can make these pumpkin pies gluten-free.
• Make the mini pies with my Cookie Pie Crust recipe—using gluten-free Graham crackers—instead of the phyllo crust.
• You can also use my Flakiest Gluten-Free Pie Crust to make the mini pies.

How should I serve Mini Pumpkin Pies?

• Dust cooled mini pies with powdered sugar.
• Serve with whipped cream or Coconut Whipped Cream.
• For Thanksgiving, serve the pumpkin tartlets with a small spoonful of cranberry sauce for a classic flavor combination.
• Put out a pitcher of Caramel Sauce or Crème Anglaise to serve with the pumpkin tarts
• Top with toasted, chopped pecans, or serve with candied pecans.
• Serve with Vanilla Ice Cream, Butter Pecan Ice Cream, or Cinnamon Ice Cream.

More Easy Pie Recipes

• Homemade Pumpkin Pie for Less Than $6
• Maple Syrup Pie
• Easy Pear Pie
• Classic Irish Apple Tart (4 Ingredients)
• Honey Pie

IMPORTANT NOTE: This recipe was improved on 9/2/2026, to include a refreshed introduction, explanations and substutes of key ingredients, clearer step-by-step instructions, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Try These Recipes!

Apple Crumble Bars

Rhubarb Pie Recipe

Asparagus and Ham Quiche

Dark Chocolate Tart