Mini Pumpkin Pies

This Mini Pumpkin Pie Tarts recipe is individual portions of pumpkin pie that can also be frozen and used at a later time. They’re traditional and perfect – just like the classic, yet small-sized for each person!

Pie and Pumpkin

Mini Pumpkin Pies

For the love of pumpkin, try this Pumpkin Bundt Cake as well. If you are in the mood for a warm drink, check out this homemade Pumpkin Spice Latte recipe too!

Impress your party And dinner guests with these cute and tasty Mini Pumpkin Pie Tarts!

They include everything you love about a classic homemade pumpkin pie, yet in bite sized portions that are just over 100 calories each!

If bite sized is your thing, also try our Mini Apple Pies!

Ahh, Autumn. This time of year makes me want to turn on the oven again and welcome the scents of cinnamon, nutmeg and cloves.

I do love the flavors of fall, don’t you? It just might be my favorite thing about the changing of the seasons.

The leaves changing, the cooler days and the upcoming Halloween and Thanksgiving season make me think of ‘pumpkin’.

I’m seriously starting to crave this Pumpkin Spice Poke Cake!

Have you noticed that this time of year brings on a pumpkin-craze? I love it!

It sure is a nice bonus to the weather getting colder, that’s for sure.

A wooden table topped pies, with Pumpkin pie

When it comes to dessert for Fall entertaining, from casual company to traditional holidays this time of year – I love making a pumpkin treat such as this Pumpkin Creme Brulee.

It’s just something I don’t reach for very often during the other months of the year!

I guess it’s our fall comfort necessity.

On bigger holidays, our tradition is to have pumpkin pie – yum – there’s nothing like it.

Yet, when it’s just us, I like to make these individual Mini Pumpkin Pies made with tart shells, so that I can freeze them and enjoy on other nights too.

Yep, I’m always thinking of cooking and baking for batches.

When you have them already made and ready, you feel the convenience every time.

So what’s better than rich, soothing pumpkin pie? Pumpkin Pie in mini one-bite tarts, they are the perfect size!

A wooden table topped pies, with Pumpkin pie

Mini Pumpkin Pies are pint-sized versions of the pie we all know and love, just in individual portions.

These are perfect to have on hand for when guests drop in {one less thing to worry about}.

Perfectly sized for kids, and a nice portion for all, these tiny pumpkin pies are sure to become your go-to during Autumn days and holidays.

Plus, for a holiday potluck or buffet, these are ideal for the masses.

It’s a popular recipe for the fall and winter season.

I have to also admit to enjoying a little tart after the kids go to bed. It’s my treat for a chaotic day survived.

Mini Pumpkin Pies

How to Make Pumpkin Pie Tarts

Mini Pumpkin Pies are very simple to make, and requires few ingredients.

Easy to assemble, bake and enjoy – just don’t forget the whipped topping though. Always, whipped topping.

The ingredients needed to make these pumpkin tarts are sugar (you can also use brown sugar), canned pumpkin, salt, cinnamon, nutmeg, ginger, cloves, evaporated milk (condensed milk can be used if necessary), whipped cream and of course – mini tart shells.

You don’t even need a food processor to make this recipe, just a large bowl will do.

You do have the choice to make your own pastry though and use your favorite homemade pie crust.

Myself, I buy frozen shells since I make so many tarts for the holiday season to have on hand when the need arrises.

Usually this time of year they are found on sale often, so buying them is too tempting, and less work!

In a pinch, you can also use pumpkin pie filling instead of canned pumpkin, to skip the step of using all the necessary spices as well.

Alternatively, you can also use the handy pumpkin pie spice that is cinnamon, nutmeg, ginger, cloves – all in one.

You can also add some maple syrup and/or vanilla extract to the pumpkin filling as well. You know I’m all about preference when it comes to recipes!

Fill each of the little tarts with the filling until they reach the sides of the cups.

Then, bake at 375F for about 30 minutes or until the crust edges are golden brown.

Does Pumpkin Pie Need to be refrigerated?

Just like a traditional pumpkin pie recipe, yes, these need to kept in the fridge.

They can stay at room temperature for 2-4 hours, yet after this they do need to go into an airtight container and be kept cool.

The nice thing is that it also helps keep the whipped topping intact.

Making mini tarts means they are enjoyed whenever, without having to cut into a large pie and then feel the pressure to use the leftovers right away.

All the same taste but with more convenience in mini pies form.

They even are great to serve with vanilla ice cream too.

Plus, it takes the pressure off in making one beautiful and impressive pie.

These tiny ones are simple to make and no-fail, and a great addition to your dessert table.

Many are hesitant to have dessert after a big holiday meal, yet with these, no can can pass up mini.

Aren’t they simply adorable?


Mini Pumpkin Pies
Pie and Pumpkin

Mini Pumpkin Pies

Yield: 30
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Mini Pumpkin Pies recipe. Individual portions of pumpkin pie that can be frozen and used at a later time.


  • 30 tart shells
  • 2 eggs
  • 1 1/2 cups canned pumpkin {or pumpkin pie filling}
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 1/4 cups evaporated milk
  • Whipped Topping


  1. In a large bowl, beat the eggs with a whisk
  2. Add the remaining ingredients and blend until mixed
  3. Spread out the tart shells onto a cookie sheet, you might need two
  4. Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than 1/4 cup, so it's a good way to keep them even and ensure you have enough filling for the shells
  5. Bake at 375F for about 30 minutes or until crust starts to golden
  6. Let cool and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.
Nutrition Information:
Yield: 30 Serving Size: 30 Servings
Amount Per Serving: Calories: 102Saturated Fat: 2gCholesterol: 17mgSodium: 75mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.


    1. The mini-pies were delicious. The only problem: I looked for frozen mini shells and only found the ones made of puff pastry or phyllo. I then remembered the store’s refrigerator-section dough, including mini shells. Unfortunately the package said not to grease the muffin tins, so some stuck badly. Next time I’ll be ready to make a more attractive but equally tasty, and easy, Thanksgiving treat!

  1. OMG these are amazing!! i LOVE pumpkin anything and love tarts. They are absolutely delicious and such a perfect treat

  2. I like pumpkin pie but I can never eat a whole slice, this recipe was the perfect solution! I really like how I can make these ahead!

  3. I have made many pumpkin pies but not tarts. Made lots of tarts and froze some them.
    Thank you for your idea and this recipe.

  4. Oh my heart, those are so stinking cute in the mini portions! Love that. And pumpkin pie is my son’s favorite. He would love me forever if I made these for him.

  5. These look great Tammi! Pumpkin pie is my absolute favourite, and you are right about needing to enjoy them at any time, not just for holidays!

  6. Yummy in my tummy. These look so good. I have to say i’ve never thought about freezing a pie until now a small treat size for me now and again.

  7. That looks really delicious my girls would LOVE them! I bet they could even help with making them too – love easy recipes.

  8. It’s that time of year again. I love pumpkin pie. The mini pies are a great idea. I can make a batch and freeze them. Thank you for shaing.

  9. I love pumpkin pie, why have I never thought of making mini ones! Thanks for the recipe

  10. You read my mind! I was thinking of making these this year. Now I know where to get a recipe. Thank you.

  11. These are perfect for my family get together, this will save the mess of cutting the pies. Thanks

  12. Every time this year I start to crave pumpkin everything. These look delicious as well as not too heavy with the evap milk instead of cream. Thanks for the recipe!

  13. These are so darn cute! I know what I’m bringing to my best pal’s birthday get together this weekend 😀 Who doesn’t love pumpkin pie? 🙂

  14. What size tart shells are you using? Looking at different recipes for pumpkin tarts I’ve discovered at least 3 sizes…

  15. I used your recipe for my first try, my husband had requested pumpkin pie this year. It’s not something we have in the uk. Can I say they were amazing!!!!! I had a load of the batter left over so I added flour n choc chips n made muffins too which were equally as amazing.
    Thank you

  16. Using this recipe to make a pie today. Hope it works out okay. I have always used the recipe off the Carnation Evaporated Milk can but as I only had 1 1/2 cups pumpkin, thought I would try this.

  17. Excellent ! So easy to make, took no time at all. Followed the recipe to a T…even the amount per tart and the cooking time..they are delicious. Thank you for this yummy recipe that I will be making for years to come.
    I took pictures to post….but no way to post them…

  18. If using pumpkin pie filling instead of pure pumpkin do I need any other ingredient on the list or just the pumpkin pie filling?

  19. Hello, I was wondering where I can find the pie tarts..Are they frozen or prebaked? I would love to buy some for pies, quiche etc..thank you so much.
    Joan Rehfeldt

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