Mini Pumpkin Pies
Ingredients
- 2 9-inch unbaked 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
, lightly beaten
- 1/2 teaspoon vanilla extract
- Homemade whipped cream
, for topping
Directions
- 1
Preheat oven to 400 degrees F.
- 2
On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness. Using a 3 1/2-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scraps of pie dough to cut out the circles, if necessary.
- 3
Place each circle of pie crust in 18 slots of 2 standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
- 4
In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
- 5
Remove the muffin pans with the pie crusts from the refrigerator. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
- 6
Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown (watch them carefully so they don't burn.)
- 7
Remove from the oven and allow to cool on a wire rack for 30 minutes, then carefully remove from the muffin pan and place on the wire rack to cool completely.
- 8
Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
- 9
After chilling, carefully remove from the pans. You can serve them chilled or at room temperature, plain or with homemade whipped cream!
Mini Pumpkin Pies
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About this Recipe
Craving the comforting taste of pumpkin pie but in a delightful, individual portion? These Mini Pumpkin Pies offer all the classic flavors you love, perfectly sized for a single, satisfying bite, making them wonderfully easy.
What makes these miniature marvels stand out is their charming individual serving size, making them incredibly simple to serve at any gathering. You get the beloved, rich flavors of traditional pumpkin pie without the fuss of slicing a large dessert. The convenience of this recipe shines through, offering a perfect bite every single time.
Prepare for a wonderfully familiar pumpkin pie experience, but in a compact form. Each mini pie delivers a smooth, spiced pumpkin filling that balances the sweetness of brown and granulated sugars with the warmth of pumpkin pie spice and a touch of vanilla. The creamy texture from evaporated milk and egg contrasts beautifully with the flaky crust, offering that classic combination you expect. Topped with a dollop of homemade whipped cream, it's a truly perfect bite that evokes comforting sweetness.
You have flexibility when it comes to your crust – feel free to use either store-bought unbaked pie crusts for ease or opt for your favorite homemade recipe for a personalized touch. While homemade whipped cream is suggested, a sprinkle of ground cinnamon or a small dollop of crème fraîche could also complement the rich pumpkin flavor. For an extra hint of spice, a tiny pinch of ground ginger or cloves could be added to the filling mixture alongside the pumpkin pie spice.
These individual Mini Pumpkin Pies are ideal for holiday gatherings, potlucks, or any occasion where you want to offer a charming and easy-to-manage dessert. Serve them on a platter, each crowned with a cloud of homemade whipped cream, for an inviting and elegant presentation.