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Mini Pumpkin Pies


  • 1 package (14.1 oz.) ready-to-use refrigerated pie crust (2- 9 in. pie crusts)
  • all-purpose flour
  • 2 eggs
  • 1 can (15 oz.) solid pack pumpkin
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2/3 cup milk


3 dozen mini pies.


Step 1

Preheat oven to 400°F. Unroll pie crusts onto lightly floured surface; gently roll out with rolling pin. Cut dough with 2-1/2 in. cutter; press circles into mini muffin pan cavities. Re-roll scraps as needed.

Step 2

In large bowl, beat eggs; stir in pumpkin, sugar, cinnamon, ginger, salt, cloves and milk. Spoon about 1-1/2 tablespoons mixture into each crust.

Step 3

Bake 35-40 minutes or until centers are set and slightly puffed. Cool in pan on cooling rack 15 minutes. Remove from pan and cool completely.

Step 4