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Single Serve Pumpkin Pies

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These Single Serve Pumpkin Pies are the perfect after dinner dessert. Made in muffin tins with minimal baking time compared to a big pumpkin pie. A perfect hand held dessert that’s great for holiday parties!

single serve pumpin pies on a plate
Single Serve Pumpkin Pie

Who grew up with Pumpkin Pie? I know it’s a huge dessert choice for so many households, but not ours. I don’t ever remember seeing a pumpkin pie at any event at our house ever. Lots of Apple Pie, Blueberry, Partridgerry (do you know that that is?) and even peach. But never pumpkin. I remember tasting my first Pumpkin Pie at a relatives house when I was well into my late teens. Honestly, I wasn’t a fan at all. I guess it just wasn’t a flavour I was used to at all. And, for the record, I used to be picky…hahaha.

Anyway, time moved on and I found a love for all things Pumpkin. Have you seen my Meringue Topped Pumpkin Cheesecake? A show stopper dessert for the holiday season this year! My Pumpkin Spice Roll Cake is also a great option. M

over head view of the single serve pumpkin pie
Single Serve Pumpkin Pie

So as this fall started to draw in, I knew I wanted to share a Pumpkin Pie recipe with you all. If you follow my blog at all, you’ll probably notice that I love mini desserts! From Mini Apple Pies, to Black Forest Cheesecakes. to Mini Bundt Cakes, there’s no shortage of individual sized desserts here on the blog.

It became quite clear to me quickly that I wanted to share Mini Pumpkin Pies. I didn’t even have to give it a second though. So let’s take a good look at this great fall and holiday dessert that you’re all going to love.

close up of the mini pumpkin pies
Single Serve Pumpkin Pie

Here’s Everything We Need To Make The Single Serve Pumpkin Pies

For The Pie Crust

  • Plain flour
  • Butter cold and unsalted
  • Salt
  • Cold water

For The Pumpkin Filling

  • Pumpkin puree
  • Granulated white sugar
  • Cinnamon
  • Ginger
  • Nutmeg
  • Salt
  • Eggs
  • Milk

For The Topping

  • Whipped cream to serve

REMEMBER, The full recipe and ingredients is always found at the end of the post in the recipe card.

INgredients to make the mini pumpkin pies
Single Serve Pumpkin Pies

Make The Pie Crust

  • Combine the flour, salt and cold butter – In a medium bowl, combine the flour, salt and cold butter. It’s best you cut the butter into small cubes to make it easier to incorporate.
  • Mix together – mix together with your fingers until crumbly land starting to stick together.

  • Add cold water – this recipe calls for 1/4 cup of cold water. Start by just adding half of that and mixing it in with your hands. When the dough is sticky, it’s ready. You may not need the entire 1/4 cup of cold water.

Form Dough and chill

  • Form the dough into a ball – remove the dough from the bowl and form it into a ball. It should be slightly sticky.
  • Flatten and wrap – flatten the dough out to about a 3 inch thick disk. Tightly wrap with plastic wrap and chill for 30 minutes.

Baking Tip! This Dough can be made up to three days before using. Just keep it in the fridge tightly wrapped until use.

Make The Filling

  • Combine all filling ingredients – in a medium sized bowl, combine the pumpkin puree, sugar, eggs and vanilla.
  • Whisk – you don’t need an electric mixer for this, you can just use a hand whisk. Just whisk long enough until the filling is smooth and combined. Just about 2 minutes or so.

BAKING TIP! This filling can be make up to two days before hand and refrigerated until using.

Make The Pastry Cups

  • Roll out pastry – on a lightly floured surface, roll out the chilled pastry. Roll it to about a 1/4 inch thickness.
  • Cut circles in the pastry – using a 4-inch cookie cutter (or the bottom of a glass), cut out 10 circles. You will probably need to scrape up the scraps and re roll to make all 10 pastry casings.
  • Press pastry into muffin tins – Push each pastry circle into the muffin tin. Repeat for all pastry shells.

Fill & Bake The Pies

  • Fill the pastry shells – evenly pour the filling into all the pasty shells.
  • Bake – Bake the pies for about 18 – 22 minutes until they are cooked through
  • Cool in trays – allow the pies to cool completely in the muffin tins. They will be difficult to remove if they are hot or even warm.
  • Remove the pies – Use a sharp knife to run around the edge of each pie. Place on a wire rack cooling rack.

What Makes These Mini Pumpkin Pies So great

  • There is no blind baking for the crust!
  • Kids will enjoy making these with you.
  • The baking and cooking time is super quick compared to a big pie.
  • These can be a hand held dessert so great for holiday parties.
  • Perfectly portioned and under 200 calories per serving!
mini pumpkin pies on a cooling rack
Single Serve Pumpkin Pie

Make Ahead Tips for These Mini Pumpkin Pies

We all know that entertaining and the holidays can be really busy. So the last thing anyone wants to do, is make dessert last minute. So, here’s all my make ahead tips for these Mini Pumpkin Pies.

  • Make ahead pastry – you can make this pastry three days before using. Just tightly wrap and store in the fridge.
  • Pumpkin Puree – if you are choosing to make your own Pumpkin Puree, you can make it a week ahead and store it in the fridge. Or you can freeze it for up to a month.
  • Prep FillingThis can be done and refrigerated up to two days before using.
  • Make ahead pies – yes, you can make them the day before and store them in the fridge. Don’t top with whipped cream until the day your are serving them. For best results, remove from the fridge an hour before serving and top with cooled whipped cream just before serving.
close up of the single serve pumpkin pie
Single Serve Pumpkin Pie

What’s a Great Way to Serve These Mini Pumpkin Pies

I think they are the perfect fall dessert. But you know they would be great for Christmas and Thanksgiving. Okay, our Canadian Thanksgiving has passed but for our friends down under, there’s still time.

Single Serve Pumpkin Pie

Hope you enjoy the recipe friends and get a chance to make them some time this fall. They really are a great dessert. Fall really is the best baking season in my opinion and I even dedicated a entire post to Delicious Apple Desserts for Fall. Happy baking friends!

over head table setting view of the single serve pumpkin pies
Single Serve Pumpkin Pie

single serve pumpin pies on a plate
Print Recipe Pin Recipe

Single Serve Pumpkin Pies

These Single Serve Pumpkin Pies are the perfect after dinner dessert. Individually portioned and the perfect bite after a big meal.
Prep Time50 minutes
Cook Time20 minutes
Chill time30 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: North American
Keyword: desset, pumpkin recipes, single serving desserts, thanksgiving, thanksgiving desserts
Servings: 10 Single Serve Pumpkin Pies
Calories: 186kcal
Author: Julia Pinney


For The Pie Crust

  • 1 1/4 cups plain flour
  • 1/2 cup butter cold and unsalted
  • 1/4 teaspoon salt
  • 1/4 cup cold water

For The Pumpkin Filling

  • 2/3 cup pumpkin puree
  • 4 tablespoons granulated white sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 tablespoons milk

For The Topping

  • 1/2 cup Whipped cream to serve


For the Pie Crust

  • In a medium bowl combine the flour, salt and cold cubed butter. Mix together with your fingers until it crumbly. Slowly pour in the cold water. Mix together until it forms a dough.
  • Form the dough into a ball. Flatten to a 3 inch disk and tightly wrap in plastic wrap. Refrigerate for 30 minutes.

For the Pumpkin Pie filling

  • In a large mixing bowl, combine the pumpkin puree, sugar, spices, salt, milk and eggs.
  • Mix together with a hand whisk until combined and smooth. About 2 minutes.
  • Remove pastry from the fridge and roll out on a lightly floured surface to about 1/4 inch thick. Using a 4 inch cookie cutter, cut out 10 circles.
  • Place each pastry circle into a greased muffin tin. Repeat for all.
  • Evenly pour the pumpkin filling into each pastry casing.
  • Bake in a preheated 375 degree f/190 degree c oven for about 18 – 22 minutes or until cooked through. Remove from oven and allow to cool completely in the muffin tins on a cooling rack.
  • Use a sharp knife to run around the rim of muffin tins to loosen the pies. Remove and transfer to a cooling rack.

For the whipped cream

  • Place whipped cream in a bowl with the sugar. Beat on high speed until light and fluffy. About two minutes.
  • Pipe the whipped cream on top of the cooled pumpkin pies.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Single Serve Pumpkin Pies
Amount Per Serving (1 single serving pumpkin pie)
Calories 186 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg21%
Sodium 213mg9%
Potassium 74mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 2901IU58%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You soon!

By on November 1st, 2021
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