• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Desserts » Pie Recipes

    Mini Pumpkin Pies

    Published: Oct 26, 2017 · Modified: Nov 10, 2020 by Marissa Stevens · 38 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe
    miniature pumpkin pies

    Mini Pumpkin Pies are the perfect individual dessert for the holidays! And these aren't just any mini pumpkin pies, they're baked in mini pumpkins with a tender flaky crust on top!

    Mini Pumpkin Pies - a fun and festive individual dessert for the holidays!

    One thing led to another.

    The idea to make these mini pumpkin pies started with a friend's birthday party, Barb and her once-a-year soup where the pumpkin is the tureen. 

    Amazing, yes?

    Pumpkin-Tureen

    You may remember my riff on the recipe as individual Savory Bread Pudding Pumpkin tureens.

    Individual Pumpkin Tureen

    The inspiration kept coming: Molly made a pumpkin into a terrarium and Victoria turned one pumpkin into a lantern and baked a cake inside another and of course you can't go wrong with Pumpkin Chiffon Pie, particularly when there's a Gingersnap Crust involved using homemade Gingersnap Cookies.

    Then I realized that I'd never seen a mini pumpkin pie - in a pumpkin, that is. And why not?

    Why not, indeed. I made them and you know what? They are amazing.

    How to Make Mini Pumpkin Pies:

    Step 1: You start with mini-pumpkins.

    Mini-Pumpkins

    Step 2: You cut off the tops, scoop out the seeds, and fill them just as you would a crust if you were making a pumpkin pie.

    Mini-Pumpkins-Filled

    Step 3: When you've baked them until the filling is beginning to set and the squash is nearly tender, you top them with crust and bake them some more.

    Mini-Pumpkins-with-Crust

    Then, if you're me, it dawns on you that you have 6 mini pies and just 2 people who live in the house - a dangerous combination. But then you realize that you have friends who live across the street who might like pie.

    Jeff wasn't home, so he may or may not have tried these. But Lucy, Parker and Matthew approved.

    Parker
    Bournes-Chowing
    Bournes-Chowing-2
    Matthew-Chowing

    Mini Pumpkin Pies

    Marissa Stevens
    You could easily double this recipe for mini pumpkin pies if you have more people in need of pie.
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 35 mins
    Course Dessert
    Cuisine American
    Servings 6 people
    Calories 766 kcal

    Ingredients
      

    • 6 small pumpkins 3 to 4-inches in diameter
    • 2 cups pumpkin puree (or 1 15-ounce can puree not pie filling)
    • ½ cup packed brown sugar
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground allspice
    • 2 eggs lightly beaten
    • ¾ cup heavy cream

    For Crust

    • 1 ¼ cups white whole wheat flour 142g, or all-purpose if you prefer
    • ¼ teaspoon salt
    • ⅓ cup non-hydrogenated shortening such as Spectrum
    • 4 tablespoons ice water

    Instructions
     

    • Preheat oven to 350°F.
    • Line a large baking dish with parchment paper.
    • Carefully cut the tops off the pumpkins, leaving a level top and access to cavity inside. Scoop out seeds and membrane. Arrange pumpkins in a single layer in prepared baking dish.
    • In a glass measuring pitcher (4-cup or larger), combine pumpkin puree and next 7 ingredients (brown sugar through allspice); stir to combine. Add eggs and heavy cream; stir until smooth.
    • Pour filling into pumpkins until nearly full, but not spilling out.
    • Bake 35 minutes.
    • While the pumpkins are baking, make the crust.
    • Line a baking sheet with parchment paper.
    • In a medium bowl, whisk flour and salt together. Add shortening; cut in with a pastry blender or two knives until shortening pieces are the size of large peas. Sprinkle ice water over mixture, one tablespoon at a time, gently tossing with a fork, until moistened. Press dough into a ball and transfer to lightly floured work surface.
    • Press dough ball into a disk and cut into 6 equal pieces. Roll each piece into a round, large enough to cover each pumpkin top. Flute edges of round and pierce center several times with a fork. With a thin spatula, transfer round to parchment lined baking sheet. Repeat with remaining dough pieces, cover with plastic wrap and refrigerate.
    • Once pumpkins have baked for 35 minutes, remove from oven and increase oven temperature to 400 °F.
    • Carefully top each pumpkin with a dough round. Once the oven has reached temperature, return pumpkins to oven and bake 30 minutes more.
    • Allow to cool slightly, then serve.

    Nutrition

    Calories: 766kcalCarbohydrates: 132gProtein: 20gFat: 26gSaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 250mgPotassium: 4892mgFiber: 12gSugar: 58gVitamin A: 129005IUVitamin C: 126mgCalcium: 371mgIron: 13mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Easy Homemade Refried Beans
    Roasted Lamb Chops »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lazy K says

      August 03, 2021 at 5:10 pm

      I came across your recipe while looking for ways to use my Mini Pumpkin crop. Can't wait to try it!

      Reply
      • Marissa Stevens says

        August 04, 2021 at 11:36 am

        Fun! I hope you'll love these.

        Reply
    2. David @ Spiced says

      November 07, 2017 at 7:17 am

      I've never thought about using actual pumpkins as the way to serve pumpkin pie! How creative! Also, I love the other ideas for pumpkins...including that terrarium. I'm so excited for Thanksgiving this year, and I might just have to serve up our pie in pumpkins this year. Thanks for the idea, Marissa! 🙂

      Reply
      • Marissa says

        November 07, 2017 at 9:27 am

        Thanks, David! I bet Robbie would get a kick out of that! 🙂

        Reply
    3. cakespy says

      November 07, 2017 at 4:06 am

      This. Is. Just. BRILLIANT!! The results are adorable, too!

      Reply
      • Marissa says

        November 07, 2017 at 9:28 am

        aww, thanks Jessie! 🙂

        Reply
    4. Kevin | Kevin Is Cooking says

      November 03, 2017 at 3:28 pm

      5 stars
      Love this idea and they look so fun! It's been forever since I had some time to look at my friend's blogs and I've missed you. So happy my afternoon turned out that I had spare time.

      Reply
      • Marissa says

        November 06, 2017 at 4:07 pm

        You are one busy fella, Kevin! 🙂 Thank you so much!!

        Reply
    5. Dawn - Girl Heart Food says

      November 03, 2017 at 4:57 am

      This is beyond cute (and brilliant)!! Such a fun way to serve a delicious dessert 🙂

      Reply
      • Marissa says

        November 06, 2017 at 4:07 pm

        So sweet, Dawn. Thank you!

        Reply
    6. annie@ciaochowbambina says

      November 02, 2017 at 8:06 am

      5 stars
      These are the cutest!! Who knew that using a pumpkin as a vessel could be so versatile?! So creative!!

      Reply
      • Marissa says

        November 06, 2017 at 4:07 pm

        Thank you, Annie!

        Reply
    7. Shannon @loveatfirstbento says

      October 29, 2017 at 5:20 pm

      What a cute and creative idea! Now I have a recipe I can use for those mini pumpkins I always see at the store - awesome! Thanks for the great idea 🙂

      Reply
      • Marissa says

        November 06, 2017 at 4:06 pm

        Thanks so much, Shannon!

        Reply
    8. Katherine | Love In My Oven says

      October 27, 2017 at 7:54 pm

      These are SO cute!! What a great idea!! Love, love those little pumpkins.

      Reply
      • Marissa says

        November 06, 2017 at 4:06 pm

        Thank you, Katherine! I do too...perfect for individual treats!

        Reply
    9. Dorothy Dunton says

      October 27, 2017 at 10:58 am

      Hi Marissa! Martha Stewart would be jealous!! I love using things like a pineapple to serve salsa in or peppers to fill with dips. I assume these are sugar pumpkins? You get ten stars for presentation!

      Reply
      • Marissa says

        November 06, 2017 at 4:05 pm

        You are too kind, my friend! Yes, sugar pumpkins. 🙂

        Reply
    10. Faith (An Edible Mosaic) says

      October 27, 2017 at 9:28 am

      This is pretty much the most clever idea ever!! It's such a unique, fun presentation, I know my family would love it on Thanksgiving!

      Reply
      • Marissa says

        November 06, 2017 at 4:05 pm

        aww, thank you, Faith! xo

        Reply
    11. Helen @ Scrummy Lane says

      October 27, 2017 at 4:50 am

      Fabulous idea, Marissa, just fabulous!

      I've never eaten anything inside a pumpkin before but now you've given me so many ideas!

      Reply
      • Marissa says

        November 06, 2017 at 4:04 pm

        Thank you, Helen. I love that they work for sweet and savory fillings!

        Reply
    12. Ben|Havocinthekitchen says

      October 26, 2017 at 10:08 am

      5 stars
      Pumpkin pies in a...pumpkin?! What a cute and smart idea, Marissa! I've seen many ideas where a dish is served in pumpkin cups, from soup and stew to porridge and, but I've never seen an actual pie. It looks great too!

      Reply
      • Marissa says

        November 06, 2017 at 4:03 pm

        Thank you so much, Ben! 🙂

        Reply
    13. Christina @ simplyyum says

      October 22, 2014 at 6:49 am

      This is so creative and it looks delicious. I can't wait to tell my mom about this. She loves loves making pumpkin pie and I know she's going to go crazy over this!

      Reply
      • Marissa says

        October 22, 2014 at 9:30 am

        Thank you, Christina!

        Reply
    14. Carla (@charliesue) says

      October 21, 2014 at 3:41 pm

      Oh my goodness! Yes! I love this concept and I LOVE how gorgeous the presentation is!

      Reply
      • Marissa says

        October 21, 2014 at 3:57 pm

        Thank you, Carla!

        Reply
    15. Caroline says

      October 21, 2014 at 11:16 am

      Oh my goodness...this is genius! Really, I wish I thought of this! Love your images of you all enjoying the pies! I wish I had one right now! Pinning to make soon!

      Reply
      • Marissa says

        October 21, 2014 at 11:23 am

        Thank you, Caroline!! xx

        Reply
    16. Joanne says

      October 21, 2014 at 3:52 am

      Okay, this is GENIUS. Seriously, so adorable. And delicious.

      Reply
      • Marissa says

        October 21, 2014 at 9:01 am

        Thank you so much, Joanne!!xx

        Reply
    17. Lorraine @ Not Quite Nigella says

      October 20, 2014 at 11:35 pm

      Aww this is SO clever! I love the whole pumpkin tureen idea too-I'd love to be in America during Halloween one year 🙂

      Reply
      • Marissa says

        October 21, 2014 at 9:01 am

        Lorraine, you are ALWAYS welcome at our house! I wish I'd known you when we lived in the historical district in Olympia, WA - we used to get 300+ trick-or-treaters, loved all of the costumes!

        Reply
    18. Kristi @ Inspiration Kitchen says

      October 20, 2014 at 3:09 pm

      What a great, creative and unique idea Marissa! I am so very impressed!!! I would've never thought of this! It looks delicious!

      Reply
      • Marissa says

        October 20, 2014 at 3:28 pm

        That's so sweet of you, Kristi! Thank you.

        Reply
    19. Shashi @ runninsrilankan says

      October 20, 2014 at 12:07 pm

      Marissa - this is such a brilliantly phenomenal idea! Love the little crust caps on these pumpkin pies within pumpkins!

      Reply
      • Marissa says

        October 20, 2014 at 12:47 pm

        Thanks so much, Shashi!! xx

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email