One mini pumpkin pie recipe is Betty Crocker's Impossibly Easy Mini Pumpkin Pies, which calls for canned pumpkin, Bisquick mix and evaporated milk. Other recipes include Easy Mini Pumpkin Pie Bites from Divas Can Cook and McCormick's Mini Pumpkin Pies.
To make the Betty Crocker mini pumpkin pie recipe, whisk together 1/2 cup of Bisquick mix, 1 cup of canned pumpkin, 3/4 cup of evaporated milk, 1/2 cup of sugar and 2 eggs, and season the mixture with 1 teaspoon of vanilla and 1 1/2 teaspoons of pumpkin pie spice. Pour the mixture into a muffin cup-lined muffin tin, and bake them at 375 degrees Fahrenheit for 30 minutes. Top the pumpkin pie with whipped topping.
Make the recipe from Divas Can Cook by combining 1 1/4 cups of all-purpose flour, 1 tablespoon of sugar and 1/2 teaspoon of salt, and then rub in 1/4 cup each of butter and butter-flavored shortening. Add 1/4 cup of cold water, and wrap the dough in plastic wrap. As the dough chills for 30 minutes, cream together 1/4 cup of brown sugar, 1/4 cup of white sugar and 1/4 cup of softened butter, and then beat in 1 egg, 1/2 cup of heavy whipping cream, 1 tablespoon of flour, 1 teaspoon of pumpkin pie spice and 1/2 teaspoon of vanilla extract. Stir in 1 cup of canned pure pumpkin.
Roll out the dough, and use a round cookie cutter to create 2-inch circles. Press the dough circles into a mini muffin pan, and add a spoonful of the pumpkin filling. Bake the pies at 350 F for 25 to 30 minutes.