Mini Pumpkin Pies
Ingredients
- 2pie crusts)
(homemade or store-bought
- 1 ccanned pumpkin puree)
(225g
- ½ cpacked light brown sugar)
(110g
- ⅓ cmilk)
(whole, evaporated milk
- 1 largeegg
room temperature
- ½ tspground cinnamon
- ¼ tspground ginger
- ¼ tspground nutmeg
- ¼ tspsalt
Directions
- 1
Preheat the oven to 350°F.
- 2
On a lightly floured surface, roll the pie crust to ⅛-inch thickness.
- 3
Use a round 3½-inch round cookie cutter to cut circles for the mini pies. Reroll the scraps if needed. Press each dough round into the wells of a 12-cup muffin pan. (If you think your crusts look a bit shallow, then use your fingers to work the crust upwards towards the top rim. Refrigerate or freeze while making the filling or until firm.
- 4
In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.
- 5
Fill each mini pie crust about three-quarters full, making sure to leave about ¼-inch of the crust exposed at the top.
- 6
Bake for 25 minutes or until the fillings are just set and the edge of the pie crusts are golden. Set aside to cool for 15 minutes in the pan. Remove and finish cooling on a wire rack. Serve with sweetened whipped cream and a sprinkle of cinnamon.
Mini Pumpkin Pies
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About this Recipe
Craving the comforting, spiced flavors of classic pumpkin pie but in a charming, bite-sized package? These Mini Pumpkin Pies are your perfect solution, delivering all the autumnal taste you love without the fuss of a full-sized dessert. They're surprisingly quick and easy to make, offering a delicious, stress-free treat that's ideal for any occasion.
What makes this mini pumpkin pie recipe truly special is its inherent convenience and delightful portion control. Each individual pie boasts that beloved smooth, creamy pumpkin filling infused with warming spices, all nestled within a tender, flaky crust. It's a fantastic option for reducing holiday stress, as you can easily prep these ahead of time, making your Thanksgiving dinner or other festive gatherings much smoother.
Prepare for a truly satisfying dessert experience. You'll enjoy the familiar, aromatic blend of ground cinnamon, ginger, and nutmeg harmoniously combined with sweet light brown sugar and rich pumpkin puree. The filling sets beautifully, offering a silky texture that melts in your mouth, perfectly contrasted by the crisp crust. These mini pies strike a wonderful balance of sweetness and spice, making them an approachable and universally loved treat for all palates.
One of the beauties of this recipe lies in its flexibility. You can opt for either homemade pie crusts for that extra touch of warmth and flavor, or save time with store-bought pie crusts without sacrificing quality. For the creamy filling, the recipe allows for either whole milk or evaporated milk, giving you control over the richness and depth of your pumpkin mixture. Experiment to find your preferred texture!
These charming individual desserts are absolutely perfect for holiday dessert tables, potlucks, or any time you want to enjoy a taste of fall. They make for an elegant presentation and are delightful served simply on their own, or perhaps with a dollop of whipped cream for an extra touch of indulgence.