These Mini Pumpkin Pies are the ultimate handheld treat, featuring a buttery sugar cookie crust, a luxuriously silky pumpkin filling, and a cloud of salted honey whipped cream. After perfecting countless mini pie variations, this foolproof version is easier—and even more irresistible—than those with traditional pie crust!

Follow our step-by-step guide, complete with detailed photos and expert tips, for a make-ahead-friendly Thanksgiving showstopper!

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How to Make Mini Pumpkin Pies

a stack of mini pumpkin pies with the top one tilted to see the whipped cream topping over the filling

Why you’ll love these Mini Pumpkin Pies

Sugar cookie crust: The dough creates a buttery, sweet crust that’s stand-alone, scrumptious, and soft yet sturdy enough to hold the filling.
Salted Honey Whipped Cream: I first tasted this whipped cream at Din Tai Fung, paired with their chocolate dumplings, and was mesmerized. Everyone at the table was eating it by the spoonful! I knew it would be the perfect complement to this recipe. PLEASE don’t skip it!
Silky, flour-free filling: The pumpkin is cooked briefly on the stovetop to evaporate excess moisture, eliminating the need for cornstarch or other thickening agents. It is then finished with heavy cream for an ultra-luxurious creaminess.
Flavor-concentrated technique: A few minutes of stovetop cooking concentrate the pumpkin and spice flavors, yielding a flavorful, ultra-smooth texture that is never grainy.
Perfectly spiced — no bland pie here: Generous amounts of cinnamon, nutmeg, ginger, a pinch of cloves, and a hint of black pepper make the spices sing.

serving Mini Pumpkin Pies recipe on a cake stand

Mini Pumpkin Pie Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

1 16 oz. package. Pillsbury refrigerated sugar cookie dough: Forms the base of each mini pie.
Pumpkin puree: This is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite; I have used it in this recipe. Libby’s is concentrated and tightly packed without excess water.
You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Brown sugar: This sugar adds rich, deep sweetness and a hint of molasses flavor that complements the warm spices. Brown sugar has a higher moisture content than white sugar, which ensures a tender, custardy texture.
Heavy cream: This makes the filling silky, creamy, and luxuriously smooth in ways evaporated milk can only dream about.
Egg and egg yolk: Using them at room temperature helps them blend effortlessly with the other ingredients, preventing overmixing.
Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, then add the eggs and let them sit for at least 20 minutes.
Spices: Ground cinnamon, ginger, nutmeg, allspice, and cloves add a warm fall flavor, while salt accentuates all the flavors. Though unconventional, pepper adds a subtle depth and complexity to the spice blend, making the flavors pop.
Vanilla extract: This enhances the sweetness and warmth of the spices. Use quality extract for the best flavor.

Top view of Mini Pumpkin Pie Ingredients: pure pumpkin, heavy cream, eggs, brown sugar, ground cinnamon, ground nutmeg, ground ginger, salt, cookie dough

Whipped Cream

Heavy cream: You must use heavy cream; no other substitutes will work. Ensure the cream is cold, and remove it from the refrigerator just before use.
Honey: This adds unreal flavor when combined with the sea salt! It creates almost a butterscotch goodness.
Vanilla extract: Use quality extract to boost the flavor of the whipped topping.
Unflavored gelatin: This is a common baking ingredient found next to the packages of Jell-O and pudding at the grocery store. It is what makes this “stabilized” whipped cream, not just whipped cream. For vegetarians, use one teaspoon agar-agar instead of gelatin. Without the gelatin, the cream can only be spread and won’t be sturdy enough for piping.
Water: Cold tap water is used to dissolve the gelatin.

How to Make Mini Pumpkin Pies

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Sugar Cookie Crust. Cut the cookie dough into 12 even slices and press them into the bottom and up the sides of the prepared muffin cups. Bake for 10 minutes.

a collage showing how to make Mini Pumpkin Pies by adding sugar cookie dough to muffin tins and baking

Step 3: Cook Filling. Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk until well combined. Cook over medium heat for 4 minutes, stirring constantly.
Step 4: Add Cream. Remove from the heat and whisk in the heavy cream until smooth, followed by the eggs and vanilla. Pour the filling into the pie crusts.

a collage showing how to make Mini Pumpkin Pies by cooking the pumpkin filling, then stirring in the heavy cream, vanilla, and eggs

Step 5: Bake. Pour the filling into the pie crusts and bake until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan, then transfer them to a wire rack and let them cool to room temperature.

showing how to make Mini Pumpkin Pies by adding pumpkin filling to pie crusts, then baking

Step 6: Make Whipped Cream. Whisk together the unflavored gelatin and water in a small microwave-safe bowl. Microwave for 20 seconds. Set aside while you whip the heavy cream, honey, vanilla, and sea salt to soft peaks. Slowly pour in the gelatin and continue to whip until stiff peaks form.

showing how to make pumpkin pie by whipping the whipped cream

Step 7: Add Whipped Cream. Pipe the whipped cream onto the pies and dust with ground cinnamon.

far away shot of how to serve pumpkin pie mini served on a cake stand

Mini Pumpkin Pie TIPS

Grease the muffin tin well: If you don’t have cooking spray with flour, then you’ll need to butter and flour the tin.
Use well-chilled dough: Cold cookie dough is easier to press into the muffin tin and holds its shape better while baking. I recommend working with just one cut cookie dough square at a time and keeping the rest refrigerated.
Flour your fingers: Lightly dip your fingers in flour when pressing the dough into the cups — it prevents sticking and helps you create smooth, even crusts.
Chill before baking: Refrigerating the shaped crusts while you prepare the filling helps them retain their shape, preventing them from shrinking or slumping.
Press down after baking: The cookie cups will puff up after baking, so gently press the centers down with the back of a cookie scoop (a 2 TBS scoop works perfectly) while they are still warm to make room for the filling.
Don’t Overmix the Filling: Gently mix the filling ingredients to avoid incorporating too much air, which can create bubbles and cracks, and a dense custard.
Avoid overbaking: The filling should be just set, so start checking for doneness at the early end of the cooking window.

Make Ahead

•Crust: The sugar cookie crust can be pressed into the muffin tin up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. You will need to add a couple of minutes to the initial bake.
•Pumpkin Filling: The cooked (in the pan) and cooled filling can be refrigerated up to 2 days ahead. Whisk again before using.
•Bake in Advance: The mini pumpkin pies can be baked up to 2 days before serving. Once cooled, cover and refrigerate.
•Whipped Cream: Make the stabilized whipped cream up to 2 days in advance — it holds its shape beautifully! Store in an airtight container in the fridge or pipe onto the pies once they’ve cooled.

a stack of mini pumpkin pies made with sugar cookie crusts

Mini Pumpkin Pies in Muffin Tin variations

Gingerbread Cookie Crust: Swap the sugar cookie dough for refrigerated gingerbread dough for a warmly spiced holiday twist.
Chocolate Crust: Use chocolate sugar cookie dough.
Cream Cheese Swirl: Drop a spoonful of sweetened cream cheese mixture into each pie before baking, then swirl for a cheesecake-style variation.
Pecan Streusel Topping: Sprinkle a quick mix of chopped pecans, brown sugar, flour, and butter over the filling before baking for a crunchy finish. See my Mini Pumpkin Cheesecakes for the exact details.
Mini Pumpkin “Tarts”: Bake the filling in mini tart pans or phyllo shells instead of muffin tins for bite-sized party treats.

serving mini pumpkin pie garnished with cinnamon

How to serve Pumpkin PIe Mini

Here’s how to serve Mini Pumpkin Pies so they look (and taste!) their best:

Dust for flair: Lightly dust with cinnamon, nutmeg, or pumpkin pie spice for a festive finishing touch.
Add garnishes: Try a sugared cranberry, sugared pecan, or drizzle of caramel sauce for a bakery-style finish.
Serve at room temperature or chilled: Both are delicious, but I prefer mine chilled.
For entertaining: Display on a cake platter, tiered stand, or platter for an elegant, handheld dessert that’s perfect for Thanksgiving, Christmas, or fall parties!

HOW TO STORE Mini Pumpkin Pies Recipe

•Cool Completely: Allow the mini pies to cool to room temperature before storing—this prevents condensation from making the crust soggy.
•Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. If they’re topped with whipped cream, cover loosely with plastic wrap or a domed lid to protect the topping. If you don’t use stabilized whipped cream, then store it without the cream.
•Freezing (Optional): You can freeze the cooled, un-topped mini pies for up to 2 months. Wrap each individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before adding whipped cream.

up close of a mini pumpkin pie with a bite taken out of it showing the creamy, silking pumpkin pie filling

Looking for more Pumpkin Recipes?

Pumpkin Pie Bars
Pumpkin Pie
No Bake Pumpkin Cheesecake
Pumpkin Cookies
Pumpkin Snickerdoodles
Pumpkin Bread
Pumpkin Bars
Pumpkin Muffins
Pumpkin Bundt Cake
Pumpkin Cheesecake
Pumpkin Mini Cheesecakes
Pumpkin Cheesecake Bars
Pumpkin Roll

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Tools Used in This Recipe

Muffin Pan

Cookie Scoop (All Sizes)

Nonstick Fry Pan with Lid 12 in.

Hand Mixer

Stainless Steel Mixing Bowl Set

KitchenAid Mixer

See Favorite Tools

Servings: pies

Total Time: 1 25

Prep Time: 45

Cook Time: 40

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Ingredients

Crust

1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough

Pumpkin Filling

1 cup Libby’s pumpkin puree (½ 15 oz. can)
1/3 cup + 1TB packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 tsp EACH ground ginger, ground nutmeg, salt
1/8 teaspoon ground cloves
Pinch of pepper
1/2 cup heavy cream, at room temperature
1 egg, at room temperature
1 egg yolk, at room temperature
1/2 teaspoon vanilla extract

Salted Honey Whipped Cream

1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup heavy cream
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt, or more to taste

Instructions

Crust

Prep: Prep: Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin (NOT MINI)_ with nonstick cooking spray with FLOUR, or grease and flour your pan..
Mold into Pan: Cut the cookie dough into 12 even slices. Working with one slice at a time (keep the rest refrigerated), press the slice into the bottom and up the sides of the prepared muffin cup. It’s helpful to dip your fingers in flour so the dough doesn’t stick to them. Refrigerate the tin for 10-15 minutes (or up to 2 days). Meanwhile, you can make the filling (see "Filling" below).
Bake: After refrigerating, bake the dough for 10-12 minutes, until the edges are barely golden and the bottom is set. Press the cookie dough back down into the pan (it will puff slightly) using a 2-tablespoon cookie scoop. (See photos in post.)

FILLING

Cook Filling: Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk to combine. Cook over medium heat for 3 minutes, stirring constantly.
Add Cream: Remove from the heat and whisk in the heavy cream until smooth, followed by the egg, egg yolk, and vanilla. Pour the filling into the pie crusts (I use a large cookie scoop).
Bake: Bake at 350˚F for 22-27 minutes, or until the fillings are just set (they will be puffed up and then collapse); a toothpick inserted in the center should come out clean.
Cool: Cool for 15 minutes in the pan. Run a knife around the edges to help release the pies, then transfer them to a wire rack and let them cool to room temperature. Once cool, the pies can be served or refrigerated (I like them best chilled).

Whipped Cream

Note: The beauty of stabilized whipped cream is that it holds its shape indefinitely. Add it at any point after the pies have cooled, then either serve immediately or refrigerate until ready to serve.
Microwave Gelatin: Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside for about 2-3 minutes while you immediately begin to beat the heavy cream.
Whip to Soft Peaks: Add the heavy cream, honey, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted).
Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium and continue mixing until stiff peaks form (the peaks stand straight up when the beaters are lifted).
Add to Pies: Pipe the whipped cream onto the cooled pies. Serve immediately or refrigerate until ready to serve (keeps for up to 5 days, but is best within 2 days).

Video

Notes

Unflavored gelatin: This is a common baking ingredient found next to the packages of Jell-O and pudding at the grocery store. It is what makes this “stabilized” whipped cream, not just whipped cream. For vegetarians, use one teaspoon agar-agar instead of gelatin. Without the gelatin, the cream can only be spread and won’t be sturdy enough for piping.

Make Ahead

Crust: The sugar cookie crust can be pressed into the muffin tin up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. You will need to add a couple of minutes to the initial bake.
Pumpkin Filling: The cooked (in the pan) and cooled filling can be refrigerated up to 2 days ahead. Whisk again before using.
Bake in Advance: The mini pumpkin pies can be baked up to 2 days before serving. Once cooled, cover and refrigerate.
Whipped Cream: Make the stabilized whipped cream up to 2 days in advance — it holds its shape beautifully! Store in an airtight container in the fridge or pipe onto the pies once they’ve cooled.

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How to Make Mini Pumpkin Pies

Why you’ll love these Mini Pumpkin Pies

Mini Pumpkin Pie Recipe Ingredients

Whipped Cream

How to Make Mini Pumpkin Pies

Mini Pumpkin Pie TIPS

Make Ahead

Mini Pumpkin Pies in Muffin Tin variations

How to serve Pumpkin PIe Mini

HOW TO STORE Mini Pumpkin Pies Recipe

Looking for more Pumpkin Recipes?

WANT TO TRY THIS Mini Pumpkin Pie RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Easy Mini Pumpkin Pies

Save This Recipe To Your Recipe Box

Ingredients

Crust

Pumpkin Filling

Salted Honey Whipped Cream

Instructions

Crust

FILLING

Whipped Cream

Video

Notes

Make Ahead

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