Mini Pumpkin Pies Recipe for Thanksgiving

Impress your guests with individual mini pumpkin pies—perfect for holiday gatherings and easy to serve. This version swaps evaporated milk for sweetened condensed milk and adds candied ginger for a warm, bright note.

I love hosting for the holidays. Spending the day in the kitchen and sharing a meal with friends and family is one of my favorite things. Desserts are just as important as the main course and sides, and for me that usually means pumpkin in some form. This year I’m making mini pumpkin pies to simplify serving and to offer a perfectly portioned dessert.

Ingredient Notes and Substitutions
How to Make Mini Pumpkin Pies
Is it really 100% pumpkin?
Frequently Asked Questions
Mini Pumpkin Pies Recipe

Ingredient Notes and Substitutions

(See the recipe card for exact ingredient amounts.)

Pumpkin purée – Use 100% pumpkin purée for the best pumpkin flavor. Many canned products are labeled “100% pumpkin” and are ready to use.
Sweetened condensed milk – Instead of the more common evaporated milk plus sugar, this recipe uses sweetened condensed milk for a creamier, slightly sweeter custard with a smooth texture.
Candied ginger – Diced candied ginger adds a pleasant, spicy-sweet contrast to pumpkin and warming spices. If you don’t have candied ginger, a small amount of finely grated fresh ginger or an extra pinch of ground ginger will work, but the candied pieces add texture.
Eggs – Eggs bind the filling and help it set. Use large eggs for consistent results.
Allspice, cinnamon, nutmeg – These spices build the classic pumpkin pie flavor. If you have pumpkin pie spice on hand, you can substitute an equal combined measure.
Salt – A pinch of salt balances the sweetness and enhances the spices.
Mini graham cracker crusts – Store-bought mini graham crusts keep this recipe quick and convenient. You can also make your own if you prefer a homemade crust.

pouring pumpkin pie filling into pie crust

How to Make Mini Pumpkin Pies

Preheat and prepare. Preheat your oven to 350°F (175°C) and gather the ingredients.
Mix the filling. In a bowl or blender, whisk together pumpkin purée, sweetened condensed milk, diced candied ginger, eggs, allspice, cinnamon, nutmeg, and salt until smooth and evenly combined.
Fill the crusts. Spoon or gently pour the filling into the mini graham cracker crusts. They do not need to be prebaked.
Bake. Bake the mini pies for about 35 minutes. Check doneness by inserting a knife or toothpick in the center—if it comes out clean, they are done. If not, bake for an additional 3–5 minutes.
Cool and serve. Allow the pies to cool before serving. Top each mini pie with whipped cream if you like.

Is it really 100% pumpkin?

Labels that read “100% pumpkin” typically indicate the purée contains only pumpkin or closely related squash varieties. In practice, some canned pumpkin purées are made from specific cooking squash varieties chosen for their sweet flavor and smooth texture. Regardless, a product labeled 100% pumpkin is meant to be used where recipes call for pumpkin purée and will deliver the expected flavor and consistency.

Frequently Asked Questions

Can you use small pumpkins for pie?

Yes. If you want to make your own pumpkin purée, choose small sugar pumpkins (also called pie pumpkins). Roast them cut-side down until tender, scoop out the flesh, and puree it in a food processor until smooth. Homemade purée can be used in the same quantities as canned purée, though homemade moisture content can vary slightly.

Can mini pumpkin pies be frozen?

They freeze well. Cool completely, then store in an airtight, freezer-safe container for up to one month. Thaw in the refrigerator overnight before serving. You can warm them briefly in the oven if you prefer them slightly warm.

Should eggs be room temperature for pumpkin pie?

Room-temperature eggs mix more easily and can help produce a smoother custard, but it’s not required. If you have time, let eggs sit at room temperature for 20–30 minutes before mixing.