Mini Pumpkin Pies (with a sugar cookie crust!)

Me oh my!  It’s Mini Pumpkin Pies!
I’ve mixed and matched this method twice before.  I’ve made Mini Chocolate Pies and Mini Coconut Cream Pies…all with a sugar cookie crust.  This fall, don’t you think we owe it to ourselves to make a pumpkin version?  Of course we do :).
This method makes 2 dozen mini pies using mini muffin tins.

Shopping List
1 (16 oz) tube of refrigerated sugar cookie dough (or make your own from scratch)
1 (3 oz) box of instant pumpkin pudding mix (available during the fall)
2 cups milk
whipped cream and cinnamon to garnish

Preheat oven to 350 degrees.
Grease (I used Pam) one 24-count mini muffin tin.
Slice a piece of cookie dough off of the tube and press it inside of each muffin tin to form a crust.
Bake your cookie crusts about 10 minutes or until lightly browned.
Remove from oven and allow to cool completely.  Remove each crust from the pan before filling.
In a mixing bowl, whisk together your pudding mix and milk about five minutes or until thickened.  Add a dollop of pudding mix to each cooled cookie crust.  Refrigerate your mini pies at least 30 minutes to firm them up.
Remove mini pies from fridge and garnish with a little whipped cream and a sprinkle of cinnamon.
Serve and enjoy!

A mini pumpkin pie is a must this fall!

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  • Narci October 21, 2015 at 11:13 am

    Yum!! These look amazing!!!

  • Lesley Nellor October 21, 2015 at 9:55 pm

    Can you make the night before serving or do they get mushy?

  • SisAdventure2 October 22, 2015 at 1:20 am

    How perfect! Simple but fall to the max! ?

  • meigancam01 October 22, 2015 at 4:30 pm

    Looks delicious and beautiful.
    Thanks for sharing this recipe with us.

  • Ellen Brown October 22, 2015 at 5:51 pm

    Sounds yummy! Do you think these travel well? I am going out of town this weekend and need a dessert to bring.

    • Mix and Match Mama October 22, 2015 at 6:14 pm

      Yes! I would just wait and add the whipped topping until you arrived.

  • Abbie E. Seibert October 22, 2015 at 9:07 pm

    This is a great idea!!
    Abbie E.

  • Candice Ibarra October 24, 2015 at 6:54 pm

    Hey Shay! Making these now and it looks like my crusts are rising up too high. Did you only use a thin layer? I was worried if I made it too thin I wouldn't be able to get it out of the pan

    • Mix and Match Mama October 24, 2015 at 7:49 pm

      If for some reason, your crust rises too high, just take a spoon and scoop out a little in the middle. Wait until they cool before you scoop!

  • Candice Ibarra October 27, 2015 at 4:03 am

    Thank you!! They came out great!

  • Heather Leigh November 1, 2015 at 10:20 pm

    I am having the hardest time finding pumpkin pudding. I live in NC and looked at target and Kroger. Any suggestions?

    • Kerry Forristall November 4, 2015 at 12:15 am has pumpkin pudding if you can't find it in your area.

  • LainieLu November 20, 2015 at 10:43 pm

    Gonna look for the pumpkin pudding and try making these little cuties!

  • Mommy E November 25, 2015 at 10:28 pm

    Hi! Can these be made the night before? If so, leave them in the fridge overnight?

  • Christina R November 11, 2016 at 10:08 am

    Would love to see a version of mini pumpkin cheesecake pies! So a bit of a mix of this recipe and your pumpkin spice cheesecake! Or how would you recommend added some cream cheese to this recipe to make it more like cheesecake?

  • What’s Up Wednesday – November 2016 – The Blue-Eyed Blogger November 23, 2016 at 3:51 am

    […] contribution includes a second turkey for our family smoked on the Traeger, red wine, and these mini pumpkin pies from Mix & Match Mama : ) Thanks for the recipe, […]