Description
These Mini Pumpkin Pies are perfect bite-sized treats that capture the warm, spiced flavors of traditional pumpkin pie. Made with flaky pie crust and a creamy pumpkin filling spiced with pumpkin pie spice and vanilla, these pies are baked in muffin tins for fun, individual portions. They’re great for fall gatherings, holidays, or anytime you want a cozy seasonal dessert. Serve chilled or at room temperature, topped with homemade whipped cream for an extra indulgent finish.
Ingredients
Units
Scale
Pie Crust
- 2 9-inch unbaked pie crusts, homemade or store bought
Filling
- 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, lightly beaten
- 1/2 teaspoon vanilla extract
To Serve
- Homemade whipped cream
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 400°F. On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness. Use a 3 1/2-inch cookie cutter or cup to cut out 18 circles from the pie crusts. Re-roll any pie dough scraps to cut out the remaining circles.
- Line Muffin Pans: Place each pie crust circle into the 18 slots of two standard 12-count muffin pans. Gently press the dough down and around the sides ensuring a snug fit. Place the muffin pans in the refrigerator while you prepare the filling.
- Make the Pumpkin Filling: In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Add pumpkin puree, evaporated milk, beaten egg, and vanilla extract, then whisk until fully blended and smooth.
- Fill the Crusts: Remove muffin pans from the refrigerator. Evenly divide the pumpkin filling among the 18 pie crusts, pouring about 2 tablespoons into each.
- Bake the Mini Pies: Bake for 16-20 minutes, or until the filling is set and crusts turn lightly golden. Keep an eye on them to avoid burning.
- Cool the Pies: Remove from the oven and allow the pies to cool on a wire rack for 30 minutes. Then carefully remove them from the muffin pans and cool completely on the rack.
- Chill Before Serving: Place the cooled mini pies in an airtight container and refrigerate for at least 3 hours or overnight to allow them to set fully.
- Serve: Remove the pies from the pans carefully. Serve chilled or at room temperature, topped with homemade whipped cream if desired.
Notes
- You can use store-bought pie crust for convenience or make your own for a homemade touch.
- Be careful not to overfill the pie crusts to prevent spillage while baking.
- Watching the pies closely at the end of baking time ensures they don’t burn.
- Chilling overnight improves texture and flavor.
- These mini pies can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
