Mini Pumpkin Pies with Streusel

Loaded with buttery streusel on top of silky pumpkin filling, these mini pumpkin pies are the perfect way to get your pumpkin pie fix in personal-sized form!

So we’re taking Thanksgiving desserts to an entirely different and small-ish level today.

Small-ish meaning we’re making our pumpkin pie mini-style today! And throwing a whole bunch of buttery streusel into this pie party cause I’m pretty sure the holidays require extra indulgence.

These mini pies are totally big enough to share but heck, I’m definitely not judging if you have one all to yourself. They’re really that good.

My favorite part about these mini pies is that baking them in ramekins eliminates the need for cutting + serving them on plates! You can enjoy them straight from the ramekin with your choice of topping whether that be a dollop of whipped cream or a metric truckload.

These Pumpkin Pies feature…

• A flaky pie crust and silky pumpkin pie filling
• Buttery brown sugar streusel baked on top
• Perfectly personal-sized or a great dessert for two to share

Making the Pumpkin Pies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Pie pastry
• Pumpkin puree
• Brown sugar
• Granulated sugar
• Eggs
• 2% or skim milk
• Heavy whipping cream
• Pumpkin pie spice
• Cornstarch
• Vanilla extract
• All-purpose flour
• Ground cinnamon
• Unsalted butter

Choosing Your Crust

You will need pastry dough equivalent to 1 (9-inch) pie crust. Both my homemade pie crust and store-bought pie dough work great for this recipe.

Tips for Perfect Pumpkin Pies

1. Roll pie crust into 7-inch circles – I found that 7-inch circles fit 8-oz ramekins the best. You will have a little crust overhang – fold this under to create sturdy edges.
2. Chill pie crust before baking – once you have the pie crust rolled out and in the ramekins, pop them in the refrigerator or freezer while you prep the filling to allow the fats to chill before baking.
3. Fill crusts 3/4 full – make sure to not overfill the crusts as you want to leave room for the streusel.
4. Pre-bake pies before adding streusel – a 30 minute bake time will set the filling just enough so that the streusel won’t sink once added. Continue baking pies an additional 25-30 minutes after adding streusel.
5. Cool and chill pie before serving – allow the pies to cool completely to room temperature, then chill at least 2 hours in refrigerator before serving to allow the filling to set.

Recipe Variations

Try these ideas for a different twist on these pumpkin pies.

• Add a swirl of chocolate – swirl a little melted chocolate into pumpkin pie filling before baking.
• Add nuts to streusel – add 1/4 cup chopped pecans or walnuts to the topping.

Serving Suggestions

I recommend serving pumpkin pie cold from the fridge. It’s great all on its own or with a scoop of homemade whipped cream or vanilla ice cream on top!

Every bite of this pumpkin pie is like Thanksgiving on steroids! The crust is flaky, the spiced pumpkin filling is so silky, and all that crispy streusel baked on top rounds them out perfectly.

Suffice to say you probably want these for your Thanksgiving dessert table. And probably every day before and after that.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other pumpkin pie favorites next!

• Coconut Pumpkin Pie Mini Cheesecakes
• Best Pumpkin Pie
• Pumpkin Cheesecake Pie

This post was updated with new recipe adjustments and photos on 10/28/25.