Mini Pumpkin Pies

What’s better than pumpkin pie? An entire pumpkin pie in ONE bite! And what’s better than a bite-size pumpkin pie? A baby shower – of course! Being scattered across the country can’t stop us food bloggers from throwing an amazing party, so today I’ve joined forces with a group of incredible friends to throw a virtual baby shower for the adorable and talented Jen from My Kitchen Addiction.

I’ve always admired Jen’s passion and approach to both food and blogging, so I was really excited to meet her face-to-face this Summer. And after spending a couple of days with her, I can attest to the fact that she’s even more awesome in real life! Can ya tell I kinda dig her?

Jen and her husband Darron are expecting a baby girl this Fall and as you may have noticed, our little food blogging community couldn’t be happier for them.

Jen’s having an Autumn baby, and you guys all know that my FAVORITE season of the year is Autumn. If it’s pumpkin and spice and everything nice, I’m in. What better to welcome a mini-Jen than my favorite kind of pie in mini form?

Not long ago I posted a last blast for Summer – Mini Lemon Meringue Pies using these same mini shortbread pie crusts. I swear, I think it caused a rush on them at my local grocery store (lookin’ at you, Lori!).

Pumpkin Pie in these little guys is no less awesome. My mom had to hold me back from popping them into my mouth repeatedly (what can I say, I was trying to dull my senses with pumpkin goodness while the first football game of the season droned on in my living room).

Serve them at a party for a unique appetizer or dessert. I say appetizer because, a) pumpkin is a squash, which I tend to consider a vegetable and b) if having a baby isn’t an excuse to eat treats whenever you’d like, then what hope is there for humanity?

Jen, Darron, YellowDog – we couldn’t be more happy for you to welcome this baby girl into our big ol’ family. I can’t wait to meet her!

Mini Pumpkin Pies

Yield: 48 mini pies

Prep Time: 15 minutes

Cook Time: 15-17 minutes


  • 48 1.75-inch premade miniature tart shells
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons homemade pumpkin pie spice
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 5-ounce can evaporated milk (this is the small can)
  • whipped cream or Cool Whip, optional garnish


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.
  3. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling
  4. Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
  5. If desired, top with freshly whipped cream or Cool Whip.


  • I purchased my tart shells from my local market for $5.99, so definitely check a store near you before purchasing from Amazon as the price seems a bit high.
  • Different brands of mini tart shells will vary. Pay close attention to the shell color during the baking process. I found mine were perfectly golden after 15 minutes.

Continue the Celebration!

Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
Tracey’s Culinary Adventures | Caramelized Onion, Gruyere and Bacon Spread
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles
GoodLife Eats | Coconut Lemon Banana Bread

The Amazon links within this post are derived from an affiliate program. My Baking Addiction receives a small commission on products.

125 Responses to “Mini Pumpkin Pies”

  1. Irene — November 12, 2013 at 10:46 pm

    If I make the tart shells from scratch, should I bake them before filling them? Thanks for this recipe– bite sized desserts are the perfect ending to a big meal.


    • Jamie — January 10, 2014 at 6:56 pm

      Irene, yes, I would bake them first.
      – Jamie

  2. EssBee — November 23, 2013 at 4:12 pm

    Where does one buy pre-made tart shells? I’ve never seen these (and I won’t be hiking to any specialty stores for these). It’s not something that I would typically keep around.


    • Jamie — November 24, 2013 at 11:48 am


      Many regular grocery store carry pre-made tart shells. I’d also recommend checking the freezer section near the pie dough. I hope this helps. Thanks for stopping by!


  3. Sage — November 24, 2013 at 10:14 pm

    I’ve been asking EVERYBODY if I could bake a pecan or pecan pumpkin pie in the mini shortbread tarts, but everyone said they didn’t think it would work. So glad I found your post.


    • Jamie — November 27, 2013 at 11:12 am


      Awesome! Thanks so much for stopping by! Please come back and let us know your experience with the recipe. Have a great day!


  4. yummmmm!! Love it! What tip did you use to pipe the cream? Beautiful!


    • Jamie — October 1, 2014 at 9:38 pm

      I used a large star tip – I hope that helps. Thanks for stopping by!

    • Kristine — November 23, 2014 at 6:23 pm


      Does this recipe fill all 48 tart shells? If not would I double the recipe?

    • Jamie — November 24, 2014 at 11:09 am

      The recipe should fill all 48 tart shells. Thanks for visiting.


  5. Paula — September 23, 2014 at 12:43 am

    These are adorable, and I think my favorite touch is the whipped cream dollop on top. Can you tell me the tip# please? I think I have seen this look referred to as from a large French tip (which I may have). These are gorgeous. Thank you.


    • Jamie — October 1, 2014 at 10:00 pm

      I used a large star tip! I hope this helps.

  6. Heather — September 25, 2014 at 5:04 pm

    What section of your grocery do you typically find these in? Baking aisle?


    • Jamie — September 25, 2014 at 8:00 pm

      That is where I find them at my local store. Thanks for stopping by!

  7. Shawna — September 27, 2014 at 1:06 pm

    Have you tried freezing these after baked? Do they thaw well? If not, how far in advance could you make them for a Saturday evening event? Thanks!


    • Jamie — October 1, 2014 at 9:35 pm

      I haven’t tried freezing these, so I cannot confirm how well that would work. I think you could get away with making them 1-2 days in advance. I’d probably wait to add the whipped cream or whipped topping until the day of the event. I hope this helps.

  8. cheryl — October 9, 2014 at 4:32 pm

    I found the filo (sp) shells. Is that the same thing. They are already baked. Is that what I am looking for


    • Jamie — October 10, 2014 at 10:23 am

      I used mini tart shells that are made with pie crust. Phyllo shells are lighter and crisper but would probably work fine, you will just have a different crust texture. I hope this helps.


  9. Robin — October 10, 2014 at 6:24 pm

    I used the tenderflake tart shells and I found that I actually needed to double the filling recipe in order to adequately fill all of the tarts (48). They turned out great though, very tasty. Thanks!


    • Jamie — October 11, 2014 at 11:18 am

      I’m glad the recipe was a success for you, thanks for stopping by.


  10. Kai — October 27, 2014 at 8:35 pm

    These look delicious. I’ve never used the pre-made tart shells before. Were the ones you used thawed or frozen/did you have to thaw them or cook them before putting the filling in?



    • Jamie — November 8, 2014 at 9:56 pm

      These come precooked – almost like a shortbread cookie texture. I hope this helps.

  11. Jo-Ellen — November 6, 2014 at 11:54 am

    I’m in the middle of making these right now! I found the tart shells in 2 sizes at Chef Central in Paramus, NJ… And they were stocked! I used a turkey baster to fill them & it worked perfectly. 1 batch of this recipe fills 12 of the larger size tart shells (12 in a box). I cooked them about 18-20 minutes. I have 48 mini & 24 cupcake sized & they look awesome for the fall theme bridal shower I’m hosting on Saturday. I’ll make the cream topping on Saturday. Thank you for the clear instructions for these mini ones!


    • Jamie — November 6, 2014 at 1:44 pm

      Thanks so much for the feedback, Jo-Ellen! I am so glad the recipe worked out for you and I love your turkey baster tip!


  12. Louise — November 21, 2014 at 1:21 pm

    How did you get the cream stars to look so perfect?! Is it Cool Whip, or homemade whipped cream? They look beautiful. :-)


    • Jamie — November 23, 2014 at 11:30 am

      I used Cool Whip for these since it tends to hold up better, but you can most definitely use whipped cream. I hope this helps.

  13. Divs — November 22, 2014 at 11:28 pm

    Hey y’all that looks so damn good


    • Jamie — November 24, 2014 at 10:56 am

      Thanks for visiting!


  14. Amy Gore — November 23, 2014 at 11:46 pm

    Loving these! So excited to make them for our Thanksgiving dinner! What size can of purée did you use?


    • Jamie — November 24, 2014 at 11:10 am

      You need 1 cup or 8 oz of pumpkin puree. I hope this helps.


  15. Barbie — November 26, 2014 at 4:43 pm

    Thank you! I know you posted this 2 years ago, but I just saw the tart shells this year and HAD to do this! I haven’t made them yet but tonight my guys will be more than happy to let me know how they work out.


    • Jamie — November 28, 2014 at 9:34 am

      I’m so glad you are going to try these. Thanks for visiting.


  16. V — December 3, 2014 at 1:44 pm

    I want to use Paula Deen’s Pumpkin filling for this recipe, do you think I would need to modify the bake time? Her recipe requires 50 minutes of baking for a full size pie. Im afraid the tarts will burn but the filling wont set.


    • Jamie — December 3, 2014 at 2:35 pm

      I would simply keep checking on the tarts. Since I haven’t used that pumpkin pie filling recipe, I can’t give you an exact time. Thanks so much for stopping by!

  17. Aleshia — December 3, 2014 at 5:08 pm

    Can u frezze these after made?


    • Jamie — January 28, 2015 at 11:56 pm

      Hi Aleshia,

      That should work out okay, I think, but I haven’t tried it.

      – Jamie

  18. Sande — September 3, 2015 at 9:28 am

    I can only find the mini fillo shells. Will they taste as good ? Do you bake these shells first , then fill them and bake again ?


    • Jamie — September 23, 2015 at 12:08 pm

      Those will work, the shells that I use are prebaked. I hope this helps.

  19. Lulu — October 27, 2015 at 4:44 am

    Hi :)
    My 7 year old  daughter’s class are doing topic talks on traditions from other countries and she chose Thanksgiving so we made these for the class to enjoy!
    None of the kids had had pumpkin pie before and they all loved it.
    Thankyou from Australia :)


    • Jamie — October 28, 2015 at 5:56 pm

      So happy to hear the pies were a hit! Thanks so much for stopping by.

  20. Heather — October 28, 2015 at 11:27 pm

    Is it a 15 Oz can or one 5 oz can?


    • Jamie — January 13, 2016 at 9:17 am

      Hi, Heather! Definitely use the 15 ounce can of pumpkin. You’ll have a little left over. I hope you enjoy them!

  21. SK — November 2, 2015 at 2:51 am

    Hi Jamie!! I can’t thank you enough for sharing this wonderful recipe with us. Ur recipe came to me as a life safer on Thanksgiving day feast. I wanted so badly to make an easy dessert with pumpkin for Thanksgiving and ur recipe has everything that i have at home except evaporated milk. I substituted it with full cooking cream (100 ml) and the result was fabulous. I never tasted in my life pumpkin tarts so was very puzzled abt how the taste will b and will it please everyone at home since this is the only dessert i will b making on that day.. haha… But to my surprise, It is a dessert to die for. Everyone loved it at home even by the ppl who is not a fan of desserts. Vanished in a min except one which i saved it to c how the taste will b on the next day. It tastes even better the next day. Thank you so much. Sorry for the long comment. I just have to share my extreme happiness with u.


    • Jamie — January 12, 2016 at 8:21 pm

      You made my day! Thank you so much for your kind words!

  22. Angie Lopez — November 17, 2015 at 6:18 pm

    Hi Jamie,

    How can I add pecans to this recipe?


    • Jamie — November 19, 2015 at 9:29 am

      I think sprinkling them on top of the whipped cream would add a lovely crunch. I actually have a super simple recipe coming up kind of similar to this with pecans sprinkled on top. Have a great day!

  23. Christina — November 23, 2015 at 10:56 am

    Can you make these the day before? How should you store them if you’re baking the night before?

    Also, should i wait to add the whipped cream until the day of?



    • Jamie — November 23, 2015 at 4:16 pm

      Yes, you can make them the day before, cover them and store in the refrigerator. Let them sit at room temperature for about 30 minutes before serving. And yes, definitely wait on the whipped cream until just before serving. I hope this helps.

  24. Tiphanie — November 27, 2015 at 3:26 am

    Hi Jamie,

    Thank you for the lovely recipe. I made these for Thanksgiving this year and they were a big hit with everyone. A lot of people thought the size was perfect, and so cute, too! They were so easy to make, which is such a plus when cooking for the holidays. Happy Holidays!


    • Jamie — January 12, 2016 at 8:08 pm

      Thank you, Tiphanie! I hope you had a great holiday season as well!

  25. Helena — November 27, 2015 at 10:20 am

    Hi! I made these yesterday for Thanksgiving, they were a big hit and tasted great! Thank you for all the great recipes, I really enjoy your blog.


    • Jamie — January 12, 2016 at 8:08 pm

      Thank you, Helena. You made my day!

  26. Dale Lopez — October 4, 2016 at 9:37 am

    What other kind of milk could I use?  Do not like can milk. 


    • Jamie — October 5, 2016 at 1:38 pm

      Hi, Dale! You can use half and half or cream for the evaporated milk. Let me know if I can help with anything else!

  27. Christa — October 7, 2016 at 4:07 pm

    Is it a 5 ounce can of evaporated milk?


    • Jamie — October 8, 2016 at 7:45 am

      Hi, Christa! Yes, a 5 ounce can of evaporated milk is exactly what you need. I hope you enjoy the pumpkin pies!

  28. Jeremy Rudyk — October 8, 2016 at 3:26 pm

    What size of pumpkin “can” are you using


    • Jamie — October 11, 2016 at 8:47 am

      Hi, Jeremy! A 15 ounce can of pumpkin will give you 2 cups of pumpkin puree, so you’ll have a bit left over. Let me know if I can help you any further!

  29. Joy — October 30, 2016 at 6:58 pm

    Great receipe used with canned pumpkin!


    • Jamie — November 2, 2016 at 1:01 pm

      Wonderful, Joy!

  30. Cecile — November 1, 2016 at 12:30 am

    Do these freeze well? If so how long can they be frozen?


    • Jamie — November 2, 2016 at 1:09 pm

      Hi, Cecile! I believe these could freeze very well. You can refrigerate without the whipped cream for about three to four days, but if you’d like to freeze, wrap tightly in plastic wrap and place in a freezer bag. You can probably freeze the pies for about a month or so. Dollop on the whipped cream right before serving. I hope this helps!

  31. Trish — November 17, 2016 at 4:55 pm

    I am making these for the first time ever. I was reading the comments and now I think I just messed it up. In the ingredients it say 1 cup of pure pumpkin puree but then I was reading and saw it was to be a 15 oz can…I’m confused.


    • Jamie — November 18, 2016 at 7:24 am

      Hi, Trish! Pureed pumpkin generally comes in a 15 ounce can, and you’ll need one cup of that, leaving just a bit left over. I hope this helps!

  32. Chloe — November 23, 2016 at 12:12 pm

    Does it work better to thaw the crust first?  It seems to have taken Linder than 15-17 minutes to cook.


    • Jamie — November 23, 2016 at 12:23 pm

      The crusts that I used are premade shortbread crusts, so there is no need to prebake them. If you are using homemade crusts, you’ll need to bake them prior to filling them. I hope this helps.

  33. Michele Babij — November 23, 2016 at 1:16 pm

    Can I make these a day before and leave them in the refrigerator.


    • Jamie — November 27, 2016 at 9:00 am

      Hi, Michele! I think you can definitely make these ahead and leave in the refrigerator. If you’d like to garnish with whipped cream, I would do that right before serving. I hope you like them!

  34. Alchemist's Fire — December 31, 2016 at 8:28 pm

    I can’t find the 1.75″ shells, but I do have 3″ shells – how much pie filling should I put in? 3-4 teaspoons?


    • Jamie — January 2, 2017 at 12:01 pm

      I think 3-4 teaspoons would probably be perfect. I hope you enjoy the mini pies!

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