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Two bite mini pumpkin pies with a gluten-free cookie crust and maple pumpkin filling. Topped with maple whipped cream, this tiny dessert will be a hit at Thanksgiving.

This post is brought to you by Bob’s Red Mill.

side view of mini pumpkin pies topped with whipped cream on a round wire rack

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When it comes to Thanksgiving dessert these mini pumpkin pies are exactly what you need. They are flavorful, lightly sweet, and gluten-free so everyone can enjoy them.

The cookie crust is made with almond flour and gluten-free 1-to-1 baking flour. Both are from Bob’s Red Mill. I always have success when using their products and can’t recommend them enough.

There’s a touch of vanilla and maple syrup in the crust for added flavor which pairs well with the creamy filling.

The filling is my favorite pumpkin pie filling but sweetened with maple syrup alone. A little vanilla, cinnamon, ginger, and cloves are added for an additional cozy aroma.

The pies are topped with whipped cream that’s also maple-flavored. You can use regular whipped cream if you wish or skip it altogether.

overhead of mini pumpkin pies with whipped cream set on a round wire rack

What you need to make this recipe

Almond flour: I like to use Bob’s Red Mill Almond Flour in the crust. It adds a slightly nutty flavor and yields a crumbly cookie texture.
Gluten-free flour: Using a bit of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour helps hold the crust together while keeping it tender and crumbly.
Butter: Because you can’t have a cookie crust without the butter. Unsalted sweet cream butter works best.
Sweetener: Maple syrup in the main sweetener in the crust and the filling. Regular granulated sugar is also added to the crust. And powdered sugar is used for stabilizing the whipped cream.
Spices and flavoring: Vanilla extract, salt, cinnamon, ginger, and cloves give the pies extraordinary flavor.
Pumpkin: Make sure to use pure canned pumpkin and not pumpkin pie filling.
Eggs: Eggs are for binding each component together.
Heavy cream: Whipped cream is made with heavy cream. And a couple of tablespoons make the filling creamy.

To bake these pies you’ll need:

Muffin pan: A 12-cup muffin pan is perfect for making mini pumpkin pies.
Paper liners: Cupcake liners will make it easier to remove the pies from the pan. Otherwise, they might stick.

How to make mini pumpkin pies

This mini pumpkin pie recipe is extremely easy to put together. There are three components; let’s discuss…

The Crust – The crust is first pressed into the cups of a muffin pan and baked separately.

The Filling – The pumpkin filling is whipped up in a single bowl and added to the baked crusts. Then back in the oven they go until cooked through and set.

The Topping – Heavy cream is whipped with powdered sugar and maple syrup to garnish the pies once they’ve cooled.

side view of mini pumpkin pie with a bite taken out so the inside is visible

Step 1. Line a 12-cup muffin pan with paper liners. Move the oven rack to the lower-third position and preheat the oven to 350°F. To make the crust, whisk the dry ingredients together in a medium bowl and the wet ingredients together in a separate bowl. Pour the wet ingredients into the dry ingredients and stir until dough forms.

image of bag of Bob's Red Mill Gluten free flour and almond flour plus image of both flours in a glass bowl

Step 2. Press 1.5 tablespoons of dough into the bottoms and halfway up the sides of each muffin cup. Bake at 350°F for 5 minutes. Remove the pan from the oven and reshape cups with a tablespoon. (They’ll puff up during baking.)

process shots showing wet ingredients being added to dry ingredients, dough mixed in glass bowl, and dough pressed into muffin cups lined with paper liners

Step 3. In a medium bowl, combine all the ingredients for the filling. Whisk until smooth. Transfer 2 tablespoons of filling to each crust and smooth over with the back of a spoon. Bake for an additional 25-30 minutes. Set the pan on a wire rack and leave at room temperature until the pies cool completely.

ingredients for filling in glass bow next to pumpkin pie filling mixed in glass bowl

Step 4. Once cooled, remove the pies from the pan and gently peel away the paper liners. If the liners are difficult to remove, refrigerate the pies for 1 hour.

unbaked mini pumpkin pies in muffin pan and baked pies in muffin pan

Step 5. Add heavy cream, powdered sugar, and maple syrup to a medium bowl and beat with an electric mixer on medium-high speed until stiff peaks form. Transfer whipped cream to a piping bag if desired.

Step 6. Top the pies with the whipped cream and serve.

whipped cream being piped on mini pumpkin pie

Tips for success

Measure correctly! It’s always best to weigh ingredients to ensure accuracy.
Lightly spray the paper liners with nonstick spray before pressing in the crust. This will make it easier to remove once the pies have cooled. Otherwise, the paper may stick and tear the crusts as you remove it.
Move the rack to the lower-third position before preheating and baking. This is the notch just below the center of the oven. It will prevent the filling from cracking on top!
Watch carefully as they bake. The pie took about 25 minutes in my oven but all ovens bake differently. Your pies may be done in 20 minutes. Overcooking will cause the filling to crack the crust to be dry.
Drizzle the garnished pies with maple syrup for added flavor. Totally optional but highly recommended.

straight on view of mini pumpkin pie topped with whipped cream

Frequently asked questions

How long to cook mini pumpkin pies?

Cook the pies just until the center no longer juggles. Timing can vary depending on your oven so keep a close eye on them as they bake.

How to store?

Store in an airtight container in the refrigerator for up to 3 days.

Can you freeze mini pumpkin pies?

Baked and cooled pies will keep for up to 1 month stored in the freezer. Thaw in the refrigerator overnight.

Can I double the recipe to make more?

Yes! Just make sure to weigh the ingredients. This makes doubling easier to do without errors in measurements.

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