Mini Pumpkin Pies
Whip up this recipe for mini pumpkin pies for friends and family for the perfect fall treat everyone will love.
Servings: 18 mini pies
Equipment
- Muffin Pan Standard Size
- Round Cookie Cutter 3½-Inch
Ingredients
- 1 Cup pumpkin puree not pumpkin pie filling
- 2 Teaspoons ground cinnamon
- 2 pie crusts 9-inch
- 1 Teaspoon vanilla extract
- ¾ Cup evaporated milk
- 1 egg large
- ¼ Teaspoon salt
- nonstick cooking spray as needed
Instructions
- Preheat the oven to 400°F.
- Spray a nonstick standard-sized muffin pan with nonstick.
- On a lightly floured surface, roll out the pie crusts out to 1/8-inch thick. Cut out 18 circles of 3½ inches and arrange each one in the muffin pan.
- Carefully press the dough around the sides. Refrigerate while you make the filling.
- In a large bowl, combine the pumpkin puree, cinnamon, egg, evaporated milk, salt, brown sugar, and vanilla extract. Mix until smooth and well combined.
- Take the pie crusts out of the refrigerator and divide the pumpkin filling between them.
- Bake for 16 to 20 minutes or until the crust is golden brown and the pie tops are set.
- Take them out of the oven and cool for 1 hour. Next wrap the pan in plastic wrap, and refrigerate the pies for at least 3 hours.
- Take them out of the refrigerator and gently remove the pies from the pan.
- Serve with your desired toppings.
Notes
Use pure pumpkin purée: Be sure to grab pure pumpkin purée, not pumpkin pie filling so that you can control your pies' sweetness and spice levels.
Pre-bake the crusts: For an extra crispy and golden crust, lightly pre-bake your pie crusts before adding the filling. This helps prevent sogginess in the mini pies.
Don’t overmix: When combining the filling ingredients, mix just until smooth. Overmixing can introduce air, leading to cracks in your pumpkin filling as it bakes.
Chill before cutting: After baking, allow the pies to cool completely. Chilling them in the fridge will make slicing and serving neater and easier.
Spice it up: Add a pinch of nutmeg, cloves, or ginger to enhance the spice profile and give your pies an extra fall flavor boost.
Make ahead: These mini pumpkin pies can be made a day in advance, saving you time when prepping for a party or holiday dinner. Just store them in the fridge and bring to room temperature before serving.
Pre-bake the crusts: For an extra crispy and golden crust, lightly pre-bake your pie crusts before adding the filling. This helps prevent sogginess in the mini pies.
Don’t overmix: When combining the filling ingredients, mix just until smooth. Overmixing can introduce air, leading to cracks in your pumpkin filling as it bakes.
Chill before cutting: After baking, allow the pies to cool completely. Chilling them in the fridge will make slicing and serving neater and easier.
Spice it up: Add a pinch of nutmeg, cloves, or ginger to enhance the spice profile and give your pies an extra fall flavor boost.
Make ahead: These mini pumpkin pies can be made a day in advance, saving you time when prepping for a party or holiday dinner. Just store them in the fridge and bring to room temperature before serving.
Nutrition
Calories: 110kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 125mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2157IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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