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Inside Out Mini Pumpkin “Pies”


 This fall dessert has all of the flavor and texture of a delicious pumpkin pie with the crust baked right in!

If you like pumpkin pie you are going to love how easy this recipe is!  Inside Out Mini Pumpkin Pies .  Recipe at

So Fall officially arrived over the weekend, and you know what that means………..we all start craving pumpkin recipes!!

A while back I had bookmarked a recipe from the Betty Crocker website for Incredibly Easy Mini Pumpkin Pies and I thought the first day of fall was the perfect time to give them a try. 

I was so intrigued by the fact that these little bites promise you all the flavor and texture of a pumpkin pie with out the traditional crust.

Basically it’s a pumpkin pie filling with Bisquick mixed in, which gives these little pies enough structure to hold it together — that’s why I decided to name them Inside Out Mini Pumpkin Pies – the crust is inside the pie!

If you like pumpkin pie you are going to love how easy this recipe is!  Inside Out Mini Pumpkin Pies .  Recipe at

These tasty little pumpkin pie treats are SO simple to make!  Just whisk all of the ingredients together, divide batter into muffin tins and bake. When these little pies come out of the oven, they will fall as they cool because of their slightly dense pumpkin pie center.

They are best served room temperature, or chilled. I prefer my pumpkin pie chilled, so once they became room temperature, I put them in a covered container and popped them into the fridge.  When ready to serve, top with some whipped cream or a drizzle of melted chocolate……or both!

If you like pumpkin pie you are going to love how easy this recipe is!  Inside Out Mini Pumpkin Pies .  Recipe at

Now don’t get me wrong, these will never take the place of real pumpkin pie……..I’m a HUGE fan of pie crust!!  But you can’t beat the simplicity and how portable these are.  You could also make them in a mini muffin pan for bite sized portions!! How perfect would that be for a party!!

Inside Out Mini Pumpkin “Pie”

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 mini pies

Serving Size: 1 pie

Inside Out Mini Pumpkin “Pie”

This dessert has all of the flavor and texture of a delicious pumpkin pie with the crust baked right in!


  • 1 cup canned pumpkin puree
  • 1/2 cup Original Bisquick® mix
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup evaporated milk
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoon vanilla
  • 2 large eggs
  • Whipped Cream Topping (optional)
  • Melted Semisweet Chocolate (optional)


  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In a medium bowl, whisk together first 8 ingredients.
  3. Divide batter evenly into 12 muffin cups.
  4. Bake about 20-30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool in pan. Note, they will sink as they cool. Using a thin knife, loosen sides of pies from pan and remove from pan. Serve cooled or chilled with whipped topping or melted chocolate.


recipe slightly adapted from Betty Crocker

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More Pumpkin Recipes you might enjoy:

Glazed Pumpkin Doughnut Muffin Recipe

Glazed Pumpkin Doughnut Muffins

Apple Butter Pumpkin Pie with Streusel Topping at

Apple Butter Pumpkin Pie

pumpkin butter recipe at

Pumpkin Butter

Pumpkin Pie Milkshake with Pie Crust Straws recipe at

Pumpkin Pie Milkshake with Pie Crust Straws

Layered Walnut Pumpkin Pie recipe at

Layered Walnut Pumpkin Pie

Vanilla Pumpkin Cupakes with Cinnamon Buttercream at

Vanilla Pumpkin Cupcakes

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About TidyMom

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. 1

    This look so good! Love it.

  2. 2

    I’m so so ready for pumpkin and fall. These mini pies looks so delish!

  3. 3

    What an interesting idea and very timely, too. I’m tired of summer food now and so ready for all the fall goodies – pumpkin, apples, soups and stews. Great idea, too, of cooking these in mini-muffin tins.

  4. 4

    Hello to the yum! I love all things pumpkin and these look dee-lish. Thanks for sharing!! xo

  5. 5

    Pinned! Love these!

  6. 6

    Very cute! I agree, pumpkin pie is best served cold.

  7. 7

    These are so cute!! I love them and they are the perfect way kick off fall!

  8. 8

    Bring on the pumpkin! This can be my first pumpkin dessert!

  9. 9

    The mini of anything is just too cute to resist.
    This is a great idea, especially for brunch of a party.

  10. 10

    Aren’t these adorable and they sound fantastic not to mention easy to make. Who wouldn’t love these little pies. I’m saving these to whip up sometime soon. Thanks for sharing the recipe.

  11. 11

    love, need, want!

  12. 12
    Ani Markarian says:

    I like to know what is the Ingredient content to the Chocolate chip cookie.
    I am going to try this recipe and I will let you know how it turned out. I always look for great recipes and love to bake!

  13. 13

    Love these, Cheryl! So cute and look sooooooo delicious!! :)

  14. 14

    Those are adorable! I wonder if I can figure out a way to make them low carb. My kids would love me forever.

  15. 15

    Cheryl – they look amazing! and gorgeous pictures

  16. 16

    I bet they’d be tasty with pecans and caramel on top

  17. 17

    LOVED these Cheryl! Shared them on FB :)

  18. 18

    These are so neat. I love the “inside out” nature of them, but still all the pumpkin pie flavor.

  19. 19

    These are so cute and they tasty too!


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