Mini Pumpkin Pies Recipe (With Oreo Crust)
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This Mini Pumpkin Pies recipe is made with a golden Oreo Crust for a delightful fall treat! Whether you’re planning a cozy family gathering, a Thanksgiving feast, or just craving a taste of pumpkin goodness, these mini pies are the perfect indulgence.
With a prep time of just 10 minutes and a short baking time, they’re a hassle-free treat to satisfy your pumpkin pie cravings. Plus, they’re perfectly portioned, making them ideal for parties, potlucks, or when you simply want to enjoy a personal-sized dessert.
These creamy, spiced pumpkin pies have a golden Oreo cookie crust, which is a match made in dessert heaven! They’re not only irresistibly cute, but also incredibly easy to make.
Why Make This Mini Pumpkin Pie Recipe?
- Quick and Easy: This recipe is a breeze to make, saving you time in the kitchen.
- Portable Dessert: Perfectly portioned, these mini pies are great for on-the-go snacking or sharing at gatherings.
- Irresistible Flavor: The combination of spiced pumpkin and golden Oreo crust creates a mouthwatering taste that’s hard to resist.
- Versatile: Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for extra flavor.
- Kid-Friendly: Children and adults alike will adore these mini pumpkin pies, making them a hit at family events.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Pumpkin puree – This is the most important ingredient in these adorable mini pumpkin pies!
- Golden Oreos – These buttery Oreos will go in each muffin cup to form the mini pumpkin pie crusts.
- Evaporated milk – This will make the mini pumpkin pie silky smooth.
- Eggs – To help the pies hold their structure.
- Sugar – To sweeten the pumpkin pie.
- Spices including cinnamon, ginger, cloves, and salt give the mini pumpkin pie a warm fall flavor.
Substitutions and Variations
- Use traditional Oreos on the bottom for a chocolatey twist- This would make your pumpkin pies perfect for Halloween!
- Substitute the granulated sugar for brown sugar to add a deeper flavor to the pies.
- Use pumpkin pie spice instead of individual spices for a convenient flavor upgrade.
How To Make Mini Pumpkin Pies
Preheat oven to 350º.
This recipe is so easy! You just combine all the ingredients (except Oreos) in a mixing bowl and whisk until smooth.
Then line 18 muffin tins with liners and place one Golden Oreo cookie in each tin. Next, divide the pumpkin mixture evenly among the muffin tins. I like to scoop the pumpkin batter with a measuring cup.
Bake in the center of the oven for about 30 minutes until set.
Let cool in the tins for 10 minutes then transfer to a wire rack to let the mini pumpkin pie firm up.
Storing and Freezing
Refrigerator: You can store your leftover mini pumpkin pie in the refrigerator for up to 4 days. Place them in an airtight container to keep them fresh.
Freezer: Let your mini pumpkin pies cool completely, then individually wrap them with plastic wrap. Store in a freezer bag for up to 3 months. When you’re ready to eat them, thaw them in the refrigerator overnight.
Recipe FAQs
Pumpkin pie filling is already spiced and sweetened. Pumpkin puree is simply pure, cooked pumpkin.
Yes, these mini pumpkin pies can be made a day in advance and stored in the refrigerator until serving.
If you need more delicious pumpkin recipes here are a few favorites!
- Pumpkin Sheet Cake with Cream Cheese Icing
- Pumpkin Spice Truffles
- Pumpkin Chocolate Chip Bread
- Pumpkin Fluff Dip
Don’t wait for the leaves to fall – whip up a batch of these Mini Pumpkin Pies with Oreo Crust and savor the flavors of autumn today!
If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Mini Pumpkin Pies Recipe
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, beaten
- 15 ounces pumpkin puree
- 12 ounces Evaporated Milk
- 18 golden Oreos
Instructions
- Preheat the oven to 350ºF.
- Combine all the ingredients, except the Oreos, in a large mixing bow and whisk until incorporated and smooth.
- Line 18 muffin tins with cupcake liners, and place one Oreo in each tin.
- Evenly divide the pumpkin mixture between the muffin tins.
- Bake in the center of the oven for about 25 to 30 minutes until the pies are set. A knife or toothpick inserted into the center should come out clean.
- Remove from the oven and let cool. I let mine cool in the tins, but they can also be transferred to a wire rack after ten minutes (to let them set up more firmly).
- Serve topped with whipped cream if desired.
These sound delicious, but I cannot find the recipe instructions.
Would love to make these, hope you can help me.
Hi Marsha. Thanks for letting me know! I forgot to save the recipe card to the post. It’s added now and I have the “jump to recipe” link at the top of the post. If you click that it will take you to the recipe card. Hope you enjoy it!