Name: Easy Mini Pumpkin Pie Cups
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 36 mini pies
Cuisine: American
Ingredients: 1 recipe pie dough; 1 egg; 0.25 cup brown sugar; 2 tablespoons white sugar; 1 cup canned pumpkin purée; 1 tsp vanilla extract; 0.5 tsp apple pie spice; 0.5 tsp cinnamon; 0.25 tsp cardamom; 0.125 tsp Kosher salt; 0.65 cup half-and-half; whipped cream

These pumpkin pie cups have all the flavors of your favorite fall dessert in a little bite-sized package! They have buttery pie crust, spiced custard filling, and a nice dollop of fluffy whipped cream. If you like a higher crust-to-filling ratio, these will totally be your jam. They’re the absolute best for holidays, parties, and get-togethers! No slicing required.

Dessert

50 m

American

Sunday Table

March 31, 2026

Sundaytable.co

From the Cook

1/4

Easy Mini Pumpkin Pie Cups

Sunday Table Verified

Sundaytable.co

Ingredients

Warning0 allergens identified

Easy Mini Pumpkin Pie Cups

1 recipe pie dough

1 egg

¼ cup brown sugar

2 tablespoons white sugar

1 cup canned pumpkin purée

1 tsp vanilla extract

½ tsp apple pie spiceplus more for garnish

½ tsp cinnamon

¼ tsp cardamom

⅛ tsp Kosher salt

⅔ cup half-and-half

whipped creamfor serving

Instructions

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Pie Crusts

Preheat the oven to 375°F (190°C). If your mini muffin pan is not non-stick, grease it with baking spray.

Next, roll the pie dough until it's about 1/16-inch thick. Using a 2 1/2-inch circle cookie cutter, cut as many circles out of the dough as you can. Re-roll the dough as needed until you have about 36 pie dough circles. Don't let the pie dough warm up too much, or it will stick and come out dense.

Press the pie dough circles into the cups of the mini muffin tin. Make sure to press the dough flat into the sides and bottoms of the mini muffin cups. You want plenty of room for the filling! I use a dough tamper to do this, but a muddler or teaspoon will work too. Refrigerate the pie doughs while you make the filling.

Filling

Add the egg, brown sugar, and white sugar to a large mixing bowl. Whisk the mixture until it's thickened and pale, about 2-3 minutes.

Add the pumpkin, vanilla extract, pumpkin pie spice, cinnamon, cardamom, and salt. Stir just until the filling is smooth. Then, while whisking constantly, add the half-and-half. Mix the filling just until it's combined.

Bake and Serve

Using a scoop, evenly fill the unbaked pie crusts with pumpkin custard all the way to the top (about 1-1 1/4 tablespoons per pie dough cup).

Bake the mini pies for 18-20 minutes, just until the filling is set and the crust is golden-brown. If the filling is still a bit runny, bake the pies for another 1-2 minutes.

Let the pies cool in the pan for about 5-10 minutes. Use a spoon or butter knife to gently pop the pies out of the pan. Transfer the mini pies to a wire rack to cool completely. Then, refrigerate for 2-3 hours until the custard is completely set.

Right before serving, top each pie with whipped cream. Sprinkle the tops with extra pumpkin pie spice, if desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Pre-Chill Your Pie Dough ❄️
Refrigerate your pie dough for at least 30 minutes before pressing into muffin tins to prevent shrinking and ensure a crispy, buttery crust that holds its shape beautifully.
Bloom Your Spices in Fat 🌟
Toast the cinnamon, cardamom, and apple pie spice in a small amount of butter before mixing into your custard filling to deepen their flavors and create a more complex, aromatic filling.
Strain Your Custard Mixture 🧑‍🍳
Pass the pumpkin custard mixture through a fine-mesh sieve before pouring into crusts to remove any lumps and achieve a silky-smooth, professional texture.
Bake on a Preheated Sheet 📋
Place your muffin tin on a preheated baking sheet in the oven to ensure the pie crust bottoms cook evenly and become golden and crispy rather than soggy.
Chill Before Serving 🥶
Refrigerate the finished pie cups for at least 2 hours before serving to allow flavors to meld and the filling to set completely, making them easier to remove from the tin.