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Mini Pumpkin Pies

Mini Pumpkin Pies

Welcome to (1)

Blogmas Day 6 

While scrolling through Pinterest (as one does) and I happened upon the cutest fall recipe: MINI PUMPKIN PIES. When I think of mini pumpkin pies, I was thinking of like cupcake size, but these are seriously mini – like bite-size mini. They are the kind of mini pies that you don’t feel so bad about eating because they are so small.

This recipe comes from Lil’ Luna.

This recipe seriously takes no time at all and they are the perfect amount of pie dough & pumpkin!

I used my mom’s ever trusty pie dough recipe:

2 1/2 cups flour

1 tsp salt

1/2 cups water

1/2 cups oil

Combine all ingredients in a medium size bowl. Do NOT over stir or the dough will become tough.

Put the dough in between 2 sheets of parchment paper or wax paper. Roll out the dough, it needs to be pretty thin.


Please ignore my ugly kitchen flooring in the above photo! It is one of the renovation projects coming soon on our list!


After you have the dough rolled out, use a cookie cutter to make cut-outs in your dough.

The original recipe calls for a 3-inch cookie cutter (it can be round or scalloped) – but the one I used the cookie cutter pictured above from from Amazon.


Grease or spray a mini-cupcake tin and preheat the oven to 350 degrees. Now its time to make the filling, which unfortunately, I didn’t get any pictures of.


  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher sea salt
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
  2. Roll out pie dough on a baking mat or lightly floured surface. Using a 3″ circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.

  3. Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.

  4. Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.

  5. Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.

  6. Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.

Note: the original recipe says this only makes 24 mini pies, but I had a lot of filling leftover at the end.

Also – don’t add the whipped cream until you are ready to serve or better yet, have your guests add their own whipped cream.

Optional – sprinkle with cinnamon after adding whipped cream.


Let me know if you try this recipe and how much you like it!

I think its the perfect bite-size taste of fall!

Thanks so much for stopping by & reading this blog post – I will see you tomorrow for Day 7 of Blogtober!

I hope you will join me for all 31 days! I will be using the hashtag #Blogtober on Instagram & Twitter.


Sarah June


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