Description
Adorable and delicious mini pumpkin pies with a buttery crust and perfectly spiced pumpkin filling the perfect bite-sized dessert for the holidays or any fall gathering.
Ingredients
1 package refrigerated pie crusts (2 crusts)
1 cup canned pumpkin purée
1/2 cup brown sugar
1/2 cup evaporated milk
1 large egg
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
Whipped cream for topping (optional)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
2. Roll out pie crusts and use a round cookie cutter (about 3–4 inches wide) to cut circles.
3. Press each circle into the muffin tin cups to form mini crusts.
4. In a bowl, whisk together pumpkin purée, brown sugar, evaporated milk, egg, pumpkin pie spice, cinnamon, and salt until smooth.
5. Spoon the pumpkin mixture evenly into each crust, filling about 3/4 full.
6. Bake for 20–25 minutes, or until the filling is set and crust is golden brown.
7. Let cool completely in the pan before removing.
8. Top with whipped cream just before serving.
Notes
Make ahead by baking and storing in the fridge for up to 3 days.
You can freeze mini pies for up to 1 month — thaw before serving.
Add a pecan on top before baking for a festive touch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mini pumpkin pies, fall dessert, thanksgiving recipe, bite-sized pies