Mini Layered Pumpkin Pies

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Everything is cuter when it is mini: puppies, houses, and those adorably small (yet usually impractical) Tabasco bottles that room service provides. The same goes for desserts. This mini layered pie recipe is perfect for entertaining because you don’t have to spend time holed up in the kitchen cutting, scooping, and serving the pie. Plus, your family won’t argue over who got the biggest slice.

Pumpkin spice is everywhere these days. We got our hands on some pumpkin pie greek yogurt and thought it would provide the perfect, tangy addition to our mini pies. We made these pies the night before (actually at midnight, because that is sometimes the reality of Blog Life!) and topped them with the yogurt and cool whip right before serving. Also, since this made so many pies, we had dessert for days! Gavin was a very happy man.

The mini pie shells would also be great with Pumpkin Cheesecake  inside too.

Mini Layered Pumpkin Pies

Makes 24


  • 4 packs of mini pie crusts (6 per pack)
  • 1 whole egg
  • 1 egg yolk
  • ¼ cup brown sugar
  • 3 tablespoon white sugar
  • dash of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon pumpkin pie spice
  • 1 cup canned pumpkin puree
  • ¾ cup evaporated milk
  • 6 containers of pumpkin pie greek yogurt (we use Oikos)
  • Reddi-wip as a topping

Start by preheating your oven to 375 degrees.

Beat the eggs and mix in both of the sugars, salt, and spices. Now add in your pumpkin and evaporated milk. Use a spoon to fill the mini pie cups ¾ of the way full.  You will likely not use all of the batter, so don’t freak out if there is extra at the end. Place the mini pies in a baking dish and bake in the oven for 15-20 minutes or until a knife comes out clean. Let cool at least 2 hours. We cooled ours overnight.

To serve your mini desserts, top the pies with Oikos Pumpkin Pie Greek yogurt until the pie shell is filled. Add a swirl of reddi-wip and sprinkle with cinnamon.

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