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Mini Pumpkin Pies

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These mini pumpkin pies are individual-sized classic pumpkin pies made with a buttery pie crust and a smooth, spiced pumpkin filling. They are perfect for fall gatherings or anytime you want a smaller dessert portion.

Ingredients

Scale
  • 2 pie crusts (homemade or store-bought)
  • 1/2 cup packed light or dark brown sugar (100 grams)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (250 grams)
  • 3/4 cup evaporated milk (180 ml)
  • 1 large egg, room temperature and lightly beaten

Instructions

  1. Preheat oven and prepare two standard 12-count muffin pans.
  2. Cut pie crust into circles to fit muffin cavities and gently press dough down and around the sides of each cavity to fit snugly. Place pans in refrigerator while making filling.
  3. In a medium mixing bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  4. Add pumpkin puree, evaporated milk, and lightly beaten egg to the dry ingredients; whisk lightly until just combined.
  5. Fill each pie crust-lined muffin cup about three-quarters full with filling.
  6. Bake in a preheated oven at 350°F for about 25-30 minutes or until filling is set and crust edges are golden brown.
  7. Cool the pies in the pan for about 15 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For best results, use well-chilled pie dough to prevent shrinking. You can add a sprinkle of cinnamon sugar on top before baking for extra flavor. Serve with whipped cream or a dusting of powdered sugar.

Nutrition

Find it online: https://www.receipster.com/mini-pumpkin-pies/

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