This post may contain affiliate links. Please read our privacy policy.

These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!

Three mini pumpkin pies garnished with whipped cream on a white plate.

You guys all know that my FAVORITE season of the year is fall. If it’s pumpkin and spice and everything nice, I’m all in.

I mean, in case you hadn’t noticed by the number of pumpkin recipes I’ve made over the years.

These bite-size mini pumpkin pies have been a fan favorite for years. This year, I decided to spruce up the post with new photos to show you just how simple and delicious they are.

What could be better than my favorite kind of fall pie? My favorite kind of fall pie in bite-size form.

Halved mini pumpkin pie topped with whipped cream on a wire rack.


These mini pumpkin pies are super easy to make and are seriously the most perfect little treat for any party or gathering. 

And they’re totally poppable! No need for forks or spoons. Just pick up one of these little cuties and pop it directly into ya’ mouth!

I always have to stop myself from popping these little pies into my mouth repeatedly.

Several years ago I discovered bite-size shortbread tart shells at my local grocery store. I loved using them for this recipe! But since then, they’ve become really hard to find.

So I decided to channel my mini pecan pies and give this recipe a try using mini phyllo shells instead. They’re much easier to find year-round and at a variety of grocery stores.

Turns out, I actually really enjoy the flaky, crisp phyllo with the smooth, sweet pumpkin pie filling. Add a dollop of whipped cream or whipped topping and these mini pumpkin pies are downright perfect! 

Add them to your menu along with other mini desserts such as mini pumpkin cheesecakes, mini lemon cakes, mini apple pies, and apple cider jello shots for a truly adorable dessert table.

White plated holding three mini pumpkin pies on a brown napkin in front of a wire rack holding more mini pumpkin pies.


Because the mini phyllo shells are pre-baked and you don’t have to fuss with a traditional pie crust, these bite-size pumpkin pies only take about 30 minutes to make.

Ingredients you’ll need

To make these mini pumpkin pies, you will need:

  • 60 pre-made mini phyllo pastry shells
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons homemade pumpkin pie spice
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 small can evaporated milk (5 ounces)
Ingredients for mini pumpkin pies arranged on a countertop.

Make sure you buy pure pumpkin puree for this recipe, not pumpkin pie filling. Since you only need 1 cup of pumpkin puree for this recipe, consider using the rest of the can for pumpkin snickerdoodles or pumpkin scones.

You also want to make sure that you buy evaporated milk for this recipe, not sweetened condensed milk. The cans are often right next to each other and look similar, so I always have to pay attention! 

If you are able to find mini shortbread shells, keep in mind that they are usually a bit larger than the phyllo shells so you will probably only need about 48 of them for this recipe. 

Making this recipe 

Line a baking sheet with parchment paper and line the phyllo shells on the baking sheet. Since phyllo shells don’t have perfectly flat bases, you may want to use some foil to stabilize them on the baking sheet. 

Pumpkin pie filling for mini pies in a glass mixing bowl.

To make the pie filling, use a mixer to combine the sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk. Beat this mixture well until it is smooth. 

Fill each of the phyllo shells with the mixture. You’ll add about 1 ½ teaspoons to each shell.

Carefully transfer the pan to the oven and bake the pies for about 11-13 minutes. They’re done when the filling appears to be set. 

Let the pies cool before serving – since they are so small, this won’t take much time at all! 

Wire rack holding mini pumpkin pies topped with whipped cream.


Store mini pumpkin pies in the refrigerator in an airtight container for up to 2 days. 

You can easily make these pies the night before your party or holiday dinner; simply pop them into a container and keep them refrigerated until you’re ready to place them on a platter and serve them.

You can also freeze the mini pumpkin pies for up to a month. Let them thaw overnight in the refrigerator before serving.

White plate holding mini pumpkin pies next to cinnamon sticks. The pie in the front is cut in half to show the filling.


Can I use fresh pumpkin puree instead of canned pumpkin?

Of course! Mini pumpkin pies are delicious with fresh pumpkin puree. 

Remember that fresh pumpkin puree has a lighter color than canned pumpkin, since canned pumpkin is typically made from a variety of squash that fall into the pumpkin family. So the color of the pies will be lighter, but the flavor will be just as delicious.

Can I freeze mini pumpkin pies?

Yes, you can make these bite-size pies up to a month in advance and freeze them in an airtight container. I recommend placing a piece of parchment paper or waxed paper between layers of the pies in the container.

Let the mini pumpkin pies thaw in the refrigerator overnight before serving. 

If you want to reheat them, place them on a baking sheet and cover them loosely with foil. Place them in a warm oven for about 5 minutes.

Are there other pastry shell options for these mini pumpkin pies?

These days, mini phyllo shells are the easiest bite-size pastry shells to find in almost any grocery store. But that doesn’t mean they’re the only option!

If your store carries bite-size pie crusts or shortbread tart shells, feel free to use those instead. Keep in mind that if they are larger than the phyllo shells, you won’t need as many of them and they will need to bake for longer, probably closer to 15-17 minutes.

I accidentally bought sweetened condensed milk instead of evaporated milk. Will that work instead?

Nope. Sweetened condensed milk and evaporated milk are very different things. You definitely need to make sure you use evaporated milk for this recipe. 

Can I garnish these mini pies ahead of time?

I like to garnish my mini pumpkin pies with a bit of whipped cream or Cool Whip – or sometimes even candied pecans – before serving. 

If you are using homemade whipped cream, you will want to wait until just before serving to garnish the pies. If you want to garnish them a few hours ahead of time, consider using stabilized whipped cream or Cool Whip instead. 

If you want to finish the mini pumpkin pies with a candied pecan, add those just before serving.

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Mini Pumpkin Pies

By: Jamie
4.72 from 7 ratings
Prep: 15 minutes
Cook: 13 minutes
Total: 28 minutes
Servings: 60 bite-size pies
These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!



  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • 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.
  • Line phyllo shells on prepared baking sheet. Fill each phyllo shell with pumpkin pie filling, about 1 ½ teaspoons per shell.
  • Carefully transfer pan to preheated oven and bake for 11-13 minutes or until the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
  • If desired, top with freshly whipped cream or Cool Whip.



The phyllo shells don’t have perfectly flat bottoms; if they feel a bit unstable on the baking sheet, feel free to use some aluminum foil to help stabilize them before you add the pie filling.
If you are able to find mini shortbread tart shells at your store, feel free to use those instead of the phyllo shells. Since they are a bit larger, you will need about 48 of them for this recipe and they will need to bake for about 15-17 minutes.


Serving: 1mini pie, Calories: 27kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.2g, Cholesterol: 4mg, Sodium: 25mg, Potassium: 28mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 654IU, Vitamin C: 0.3mg, Calcium: 17mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Jenny says:

    Hi!! What kind of ingredients do you use to make your homemade pumpkin pie spice?!

    Thank you!! Will be attempting this recipe next weekend!

  2. Sandy Ginn says:

    Made these tonight with some leftover pumpkin I had…..they were delicious!! I used pie crust and that worked great! They were quick and super easy to make! I will definitely be making these for the holidays!! Thank you for sharing!!

    1. Jamie says:

      So glad you enjoyed! Thanks so much for stopping by and sharing your feedback. Happy baking!

  3. sandy grenier says:

    I would like to print your mini pumpkin pie recipe, but when I hit the PRINT button it suggests that 23 pages are going to print. Is there a shorter version that I can print? Thank you.

    1. Jamie says:

      Hi Sandy-
      We fixed that after seeing your comment, so you should be able to just print the recipe directly from this page: comes out as 2 pages, but you can just print the first page as it included everything. Thanks so much for bringing this to our attention.

  4. Nancy N says:

    Hi Jamie,
    I can’t wait to try these! Can you tell me the brand name of the tart shells you use? Thank you!

    1. Jamie says:

      Hi Nancy-
      The brand is Clearbrook Farms. Hope this helps.