Go Back
+ servings

Muffin Tin Pumpkin Pies Recipe

Servings 12 mini pies


  • pre-made pumpkin pie filling for one 9-inch pie
  • 2 - 9 inch pie crust dough rounds homemade or store-bought
  • bowl or round cookie cutter 4 inches in diameter
  • muffin tin
  • whipped cream


  1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2  9-inch pie crust doughs.

  2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
  3. Pour your pre-made pumpkin pie filling into each muffin tin cup. Fill them to the very top. 

*I did have a little bit of filling left over. I used it with a homemade graham cracker crust recipe*

  1. Bake your muffin tin pumpkin pies at 425° for 15 minutes. Then turn your heat down to 350° and bake them for 25-30 minutes. (NOTE: this is 15-20 minutes less than a regular pie)
  2. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
  3. Add a dollop of whipped cream to each individual muffin tin pie.