Mini Pumpkin Pies

It’s Thanksgiving season, and what better way to celebrate than with a cute twist on the classic pumpkin pie! These minis are almost too cute to eat and they are perfect as a light indulgence after a heavy meal or as finger food desserts at a holiday gathering.



I went the super easy route with this recipe – use pre-made pastry! Yes, I believe that homemade is better, but that isn’t always practical, especially during the holidays and busy fall season. I used Tenderflake mini tartlets, but you could use your preferred pre-made brand. If you want to make your own pastry, I would suggest using the pastry recipe from these butter tarts, which is (almost) as easy as the pre-made version. You can save time by making it a day in advance, too; you also have the option of making larger pumpkin pie bites by using a 12-cup muffin tin instead of the bite-size mini muffin tins.



While the pastry is pre-made, the pie filling is homemade – and it couldn’t be simpler! It takes 5 minutes to whip up and fills one 8″ pie crust or about 36 mini tart shells.


Pumpkin Pie Bites

Almost too cute to eat, these mini pumpkin pies make the perfect snack, finger food, or after-school treat. 

Prep 25 minutes
Cook 20 minutes
Total 50 minutes
Makes 36 Tarts



  • 2 pkgs Tenderflake Mini Tart Shells (36)

Pie Filling

  • 1 1/4 cups pumpkin puree , canned
  • 1/3 cup sweetened condensed milk
  • 2 tbsp sour cream
  • 2 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp pumpkin pie spice
  • 1 large egg
  • 2 tsp vanilla extract


Prepare the Pastry

  1. Preheat oven to 350° F. Allow tart shells to defrost, about 10-15 minutes, at room temperature. Pre-bake tart shells according to instructions. Allow to cool before adding pie filling.

Make the Pie Filling

  1. In a medium bowl whisk together pumpkin puree, sweetened condensed milk, sour cream, and spices.

  2. Add the egg and vanilla and whisk until well combined.

  3. Divide pie filling into the baked tart shells, filling to the top of each pastry. Bake for 20-25 minutes or until the filling is just set. (Centre should not move when pan is jiggled.)

  4. Allow pies to cool completely before serving. 


  1. Just before serving, add some whipped cream and a sprinkle of pie spice on top.



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