Description
These Mini Pumpkin Pies combine flaky pie crust with smooth, warmly spiced pumpkin filling in convenient individual servings. They are easy to bake in muffin tins and make a perfect make-ahead dessert for Thanksgiving, fall parties, and holiday gatherings.
Ingredients
Scale
- 2 refrigerated 9-inch pie crusts, homemade or store-bought
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- Homemade whipped cream, for serving
Instructions
- Preheat the oven to 400°F. Lightly coat two standard 12-count muffin pans with nonstick cooking spray.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thickness.
- Use a 3 1/2-inch cookie cutter or drinking glass to cut 18 circles from the pie crusts. Re-roll the scraps as needed.
- Place each pie crust circle into a muffin cup. Gently press the dough against the bottom and sides so it fits snugly.
- Transfer the muffin pans to the refrigerator while preparing the filling.
- In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt.
- Add the pumpkin puree, evaporated milk, egg, and vanilla extract. Whisk until the filling is smooth and fully combined.
- Remove the muffin pans from the refrigerator and divide the pumpkin filling evenly among the 18 crusts, using about 2 tablespoons per crust.
- Bake for 16 to 20 minutes, or until the filling is set and the crusts are lightly golden brown.
- Cool the mini pies completely. Cover and refrigerate for at least 3 hours or overnight.
- Carefully remove the pies from the muffin tins. Serve chilled or at room temperature, plain or topped with homemade whipped cream.
Notes
- Use canned pumpkin puree rather than pumpkin pie filling so you can control the sweetness and spices.
- Do not overfill the crusts because the filling may expand slightly during baking.
- Chilling the prepared crusts before filling helps them hold their shape.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the cooled pies without whipped cream for up to 2 months, then thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 148
- Sugar: 7
- Sodium: 140
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
- Cholesterol: 14