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Mini Pumpkin Pies Recipe (With Oreo Crust)

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.

Mini pumpkin pie on white plate and more on wire cooling rack.

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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.

Ingredients to make mini pumpkin pies set out on counter.
  • 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.

Ingredients to make mini pumpkin pies in mixing bowl.
Mini pumpkin pie batter in mixing bowl.

This recipe is so easy! You just combine all the ingredients (except Oreos) in a mixing bowl and whisk until smooth.

Golden Oreo cookie added to liners in muffin pan.
Pumpkin Pie mixture poured over golden oreo cookies in muffin tin.

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. 

One mini pumpkin pie on white plate.

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

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin pie filling is already spiced and sweetened. Pumpkin puree is simply pure, cooked pumpkin.

Can I make these pies ahead of time for a party or event?

Yes, these mini pumpkin pies can be made a day in advance and stored in the refrigerator until serving.

Mini Pumpkin Pie on small white plate.

If you need more delicious pumpkin recipes here are a few favorites!

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 Pie on white plate.

Mini Pumpkin Pies Recipe

Author: Judy Wilson
These creamy, mini pumpkin pies are made with a golden Oreo cookie crust. Just 10 minutes of prep time and it is ready for the oven. Perfect easy holiday dessert!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 18
Calories 131 kcal


  • 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


  • 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.


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.


Calories: 131kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 24mgSodium: 140mgPotassium: 125mgFiber: 1gSugar: 16gVitamin A: 3749IUVitamin C: 1mgCalcium: 63mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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Saturday 4th of November 2023

These sound delicious, but I cannot find the recipe instructions. Would love to make these, hope you can help me.

Judy Wilson

Saturday 4th of November 2023

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!

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