This Pumpkin Pie Cups is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What are pumpkin pie cups?
Individual portions of pumpkin pie filling baked in muffin tins or ramekins with a graham cracker crust. All the flavor of pumpkin pie without the stress of rolling and crimping a full pie crust.
2. What crust works for individual cups?
Crushed graham crackers mixed with melted butter and sugar, pressed into muffin tins or ramekins. Each cup gets about 1.5 tablespoons of crust mix pressed firmly into the bottom.
3. What temperature and time for pumpkin pie cups?
325 degrees for 20-25 minutes. The filling is set when the edges are firm and the center has a slight jiggle — similar to full-size pumpkin pie but much faster due to the small portions.
4. Do I need a water bath for pie cups?
Not necessary for these small portions — they bake quickly enough that a water bath is not needed. The small size prevents the overcooking and cracking that larger pies are prone to.
5. Can I use store-bought pumpkin pie filling?
Pumpkin pie filling (not plain pumpkin puree) already has spices and sweetener mixed in. Either works — just skip the spices and reduce sugar if using the pre-seasoned pie filling.
6. What toppings go on pumpkin pie cups?
A dollop of whipped cream is classic. Caramel drizzle, candied pecans, cinnamon whipped cream, or a dusting of pumpkin pie spice all elevate these cute individual desserts.
7. How far ahead can I make pumpkin pie cups?
Bake up to 2 days ahead and refrigerate covered. The filling actually improves in flavor overnight. Add whipped cream topping right before serving.
8. Can I use a mini muffin tin for bite-sized versions?
Yes — use a mini muffin tin for 2-bite portions that are perfect for dessert tables and holiday buffets. Reduce baking time to 15-18 minutes.
9. How many servings does one batch make?
A standard recipe using one can of pumpkin makes about 12 regular-sized cups in a muffin tin, or 24 mini cups. Each one is a perfectly portioned individual dessert.
10. Can I freeze pumpkin pie cups?
Freeze without topping for up to 2 months. Thaw in the refrigerator overnight. They maintain their texture well when frozen because the custard-like filling is naturally dense.
Watch How to Make This
Pumpkin Pie Cups
Ingredients
Method
- In a large mixing bowl combine all the ingredients for the pumpkin pie
- Wisk until evenly incorporated
- Spray a 12 muffin pan with nonstick cooking oil
- Unroll the 2 pie crust and with a cookie cutter cut out 6 circles from each
- Place mini pie crust into the muffin pan
- Pour the pumpkin pie mixture into each cup
- Bake in a preheated oven at 425° for 15 minutes, then reduce the temperature to 350° and continue baking for 30 minutes
- Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
- Enjoy! Buen Provecho!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
