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5 from 2 votes

Muffin Tin Mini Pumpkin Pot Pies

Take Thanksgiving leftovers to a whole new level with muffin tin mini pumpkin pot pies. They make the perfect brunch, lunch or even a late night snack.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch
Cuisine: American
Keyword: Muffin Tin Mini Pumpkin Pot Pies
Servings: 6 2 mini pot pies
Calories: 489kcal


  • 2 regular Pie crust, refrigerated, unbaked
  • 1/2 pound turkey, ground
  • 1/2 cup pumpkin, canned
  • 1/2 cup chicken broth, low-sodium
  • 2 cup frozen vegetables, mixed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon rosemary, dried


  • Heat the oven to 350° F. Line a muffin pan with paper or silicon liners.
  • Use a round cookie cutter or glass to cut circles out of the pie crusts (you should be able to cut 6 circles out of each crust). Press into the liners and up the sides. Prick the bottom of the crust with a fork.
  • Bake the mini crusts for 7 minutes.
  • Meanwhile, heat a large saute pan over medium. Add the ground turkey and cook through, stirring to crumble.
  • Add the rest of the filling ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes, until the liquid is reduced and the vegetables are tender.
  • Add the filling to the prepared crusts.
  • Return the pies to the oven and bake for another 8-10 minutes.
  • Serve warm.


Calories: 489kcal | Carbohydrates: 60g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 539mg | Fiber: 6g | Sugar: 9g