If you are not redirected automatically, follow the link to Gretchen, In-Between Mini Pumpkin Pies with Cinnamon Whipped Cream | Honey, I Shrunk the Gretchen!
Pages Menu
Categories Menu

Posted on Nov 22, 2011 in Food, Recipes | 28 comments

Mini Pumpkin Pies with Cinnamon Whipped Cream

Pumpkins Pies

I don’t think these need a big setup.

Ingredients for Success

They pretty much speak for themselves.

Cookie Cutter?

Say hello to the classic holiday favorite, miniaturized.

Baker at Large

Bite-sized, in fact. Well, if you’re me, that is. If you’re a regular person with regular table manners, perhaps it’d take two or three bites.


These little tarts are the perfect portion size for Thanksgiving, dinner parties, or simply for the knife-averse. No pie-dividing necessary!


And bonus? They do nothing but reinforce the idea that yes, if it’s adorable, it just tastes better.


Mini Pumpkin Pies with Cinnamon Whipped Cream
Print this recipe!

Makes ~36 individual tarts.

Prep time: 10 – 15 minutes
Cook time: 20 minutes per batch

These delightful and, needless to say, adorable individually-sized pumpkin pies are accented with just the right amount of sweetness. Top them with decadent homemade cinnamon whipped cream for dessert or a party dish that’s guaranteed to please!

Cuter is Better

For the Tarts:

– Pumpkin pie filling, enough for 1 pie (I made mine using a variation of the official Libby’s recipe.)
– 1 box refrigerated pie dough (the kind that comes with 2 in the box), or your favorite dough recipe.
– Round cookie cutter, bowl, or cup with a 3-inch (ish) diameter

1. Preheat oven to 400 degrees F. Roll out your pie dough, then cut out small circles of dough. Press them into a non-stick sprayed muffin/cupcake pan.
2. Fill the cups with the pumpkin pie mix (I poured mine into a measure cup to make it easier), filling them to the top of the dough. (You have may extra filling left over once all the tarts are filled.)
3. Bake in the oven at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 10 minutes.
4. Allow tarts to cool completely, or refrigerate until ready to serve. Top with whipped cream!


For the Cream:

– 1 cup heavy whipping cream
– 2 tablespoons sugar
– 1 teaspoon ground cinnamon

1. In a chilled bowl, whip together cream, sugar, and ground cinnamon, about 2 minutes or until firm peaks begin to form. Do not overwhip! I used an electric hand mixer, but you can do it by hand using a whisk, or use a standing mixer instead.
2. That’s it. There’s really just the one step. 🙂

Just a Bite

I like my pumpkin pie cold, which makes it even easier because I can make these the night before and refrigerate them until it’s time to consume! Make them now, thank me later.


  1. As someone who ate these, I can vouch that they are indeed delicious. And despite the recipe being oddly worded saying “these sweet blah blah,” they are not too sweet. I didn’t actually get one with the whipped cream though 🙁

    • Hmm, you’re right, I suppose I should reserve using the word “sweet” even when I mean it like “nice, adorable, cute” in recipes, because when talking about food it will always only mean sweet-tasting.

      • Right 🙂 “Just the right amount of sweetness” is the perfect description.

        Anyway, for those thinking of making these, make them. They are tasty, and people will like you.

  2. Oh… oh god… speaking of oddly worded… I meant to strike through “being” as well. Why can’t I edit? 😛

    • BWAHAHA! Now you are forever marked on the interwebs as having said “being saying”. Can’t be undone! 😉

      • Good thing I work in a three story building! [jumps… and lands in a five foot puddle. Stupid rain!]

  3. I think I’m going to bring these as my dish for Thanksgiving. I’m
    not that ambious to try to make a homemade pie, so this is a great alternative. I’m new to baking so baby steps. Lol. 2 quick questions:

    That’s a mini muffin pan right? Also, did you spray the pan with Pam or anything?

    Thanks so much:-) Lovvvvveeee your blog! Keep up the great work.

    • Yay! I think they’ll be a big hit, but I might be biased. 😉

      So to answer your questions, no it’s just a regular muffin pan, like you would make regular cupcakes in. And I did spray the pan with nonstick spray beforehand. I should add that to the instructions above, thanks for the reminder!

  4. Mini desserts are just so adorable, don’t you think?

  5. Those are so cute. i want one but i bet they’re all gone 🙁

  6. Ah mini pumpkin pies!
    It takes all the stress out of a whole pie:
    “will I seem greedy if I cut into the pie first?”,
    “how big of a slice should I take?”,
    “how many pieces can I eat without looking like a pig?”.

  7. These look divine! Can’t wait to give them a try!

  8. Gretchen, I love it!! I am in charge of making pumpkin pie this year to bring to my parents’ house. I’m making it vegan (shhhhh!!!!), but also really love the idea of doing the little single-serve tarts!! And, I’m glad that you used a pre-made pie crust (and LOOOOVE your contraption for cutting perfect circles!!)- I am not even going to ATTEMPT a homemade crust- I know that it would end up being uneven or burnt or just taste like sh*t in general.
    Good timing on this post- love it!!

  9. Oh my goodness, my mouth is watering! I think you need to deliver some of these to me 🙂

  10. Thanks for the great idea to make tart size, they are perfect! Just made some last night with the kids and they had a blast. Put in fridge and will make the topping tomorrow morning. Hubby did sneak one and loved them!

    • Yay! I’m glad they’ve turned out well, and that you kids had fun doing them too!!

  11. So, Gretchen, darling. I’ve made these and posted them on my blog, too (just the link to you, not cribbing the recipe), but!!

    I have to know: did this REALLY only yield 24 tarts??? I’ve already made three batches and still have enough filling for probably another batch! I ran out of dough after the second batch and have since switched to graham cracker crust (!!), but either I did something completely wrong or your yield is off…

    • There is of course a high chance that my yield may have been off between all of the ones I ate along the way… for taste-testing purpose of course, hehe. But I’m pretty sure I only ended up with 2 full batches. I did have some leftover pie filling but it didn’t seem like a super significant amount. Did you follow the Libby’s recipe from the small can for your filling? Or from the big, double-sized can o’ pumpkin? ‘Cause that recipe on that can is for 2 pies’ worth of filling. Looks like I have an excuse to make them again to check! 😉

      • I followed the recipe on the Libby’s site that you linked to, so the small can. Definitely have made at least 36 little pies and have probably at least another half batch or so left. I’m not complaining, just saying that you might want to make them again and check. You know, for the blog 🙂

        • I think I can make that happen. 😉

          Happy Thanksgiving!!

        • So retrospect shows… you’re right! I evidently don’t know how to count. All the better for party-going, eh? Mini pies for everyone! 😀

  12. Hi, I love everything Mini too! Thanks for the great inspiration and recipe! I love baking but prefer to bake for children…they are much easier to impress 🙂

    I was excited to see your recipe for mini pumpkin pies but decided to make them even more exciting (if possible) for the kiddos. I decorated them as turkeys and they were a BIG hit at my 3 year old’s class party. My 6 year old was excited as well!!! They were super cute. I would post a pic but can’t do so here.

    EXTRA PIE FILLING…I had tons of batter left over since I could only gather up 30 pie shells from the 2 ready made pie dough. However, I did find a great little recipe online for the left over pumpkin batter from The Rescue Baker. We made yummy pumpkin muffins. They probably could use some tweaking but we like ours being not-so-sweet. They are great for breakfast!

    Pumpkin Muffins: Using the leftover filling, add 1/4 cup brown sugar, 1 cup flour, 1 tbsp baking powder and 1/2 cup milk. Pour batter into muffin tins and bake at 350 degrees for 20-25 minutes. (Thanks to HomeSchoolBlogger for this tip).)

    • Thanks for the tip Deanna! Decorated as turkeys sounds SO cute! How did you doll them up? I’d love to know.

      And yeah, I know that extra pie filling is kind of a hazard, since there’s a much higher crust to pie ratio, but that’s a great idea for pumpkin muffins! I think that sounds perfect as a post-Thanksgiving brunch dish!

      • With lots of candy corns and edible eyes. I used 5 yellow & orange candy corns on top as the feathers and two Wilton black & white candy eyes. I cut the yellow portion off of a candy corn and used as the nose. Then I found red and brown candy corns to use as the wattle. I cut the brown part off and just used the red.

        With all of the candy on top, we actually persuaded some 3 years to try pumpkin pie!! My little decided he actually likes it, yeah!! 🙂

        The only thing I need to rethink is how to affix the candy. I used decorator’s icing to hold on the candy but the oils in the pumpkin pie made some of the icing run. Strange but only on almost half of them. Not sure how I will fix that next time but I am totally taking them to Grandma’s for a Thanksgiving with 8 children under age 7!!


  1. Vegan No-Bake Chocolate Creme Pie | Honey, I Shrunk the Gretchen! - [...] 3. Refrigerate for 1 – 2 hours (the longer it sits, the firmer it will get), and serve solo…
  2. Cake “Truffles” | Honey, I Shrunk the Gretchen! - [...] weren’t really cake pops as much as cake balls (heh). And as a self-proclaimed lover of all miniaturized and…

Post a Reply

Your email address will not be published.