Mini Pumpkin Pies
Mini pumpkin pies have all the classic pumpkin pie flavor you love, in a bite-sized package! They’re so quick and easy to make, and you can prep them ahead of time to make Thanksgiving dinner a little less stressful.
Ingredients
- 2pie crusts ((homemade or store-bought))
- 1 cupcanned pumpkin puree ((225g))
- ½ cuppacked light brown sugar ((110g))
- ⅓ cupmilk ((whole, evaporated milk) (80ml))
- 1 largeegg (room temperature)
- ½ teaspoonground cinnamon
- ¼ teaspoonground ginger
- ¼ teaspoonground nutmeg
- ¼ teaspoonsalt
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.