These Mini Pumpkin Pies are family-loved, with only three ingredients for the crust!

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Now that it is fall, and the leaves are changing color, the only right thing to do is make something with the pumpkin sitting in the pantry. The crust only has three ingredients, which makes it incredibly simple to make.

If you have gluten allergies, don’t worry, I have made this recipe gluten-free, and it tastes just as good.

Most pies take a long time to make. However, mini pies don’t have to bake for so long and are just as delicious!

I have made these with multiple different fillings before, including strawberry and pecan. I have also made this one big pie, instead of a bunch of mini ones.

Mini Pumpkin Pies Ingredients:

Keep scrolling for a printable version.

• 8 Tbs softened butter
• 1 cup flour, use gluten-free flour for a gluten-free version
• 3 oz cream cheese
• Favorite pumpkin filling recipe (or the one on the back of your pumpkin can). If you don’t have a pumpkin filling recipe, use this one!

Mini Pumpkin Pies Directions:

1. Preheat oven to 375.
2. Spray mini cupcake pan with nonstick cooking spray.
3. Combine all the crust ingredients and mix until a dough forms.
4. Divide the dough into 24 equal balls and spread into the bottom and up the sides of each muffin tin.
5. Make your pumpkin filling.
6. Spoon filing into crust, until they are full.
7. Bake for 30 minutes, or until pumpkin is fully cooked.
8. Let cool and garnish with whipped cream and cinnamon

If you don’t have a filling, use this one!

More great ideas for fall!