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Mini Pumpkin Pies

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These adorable mini pumpkin pies are perfectly portioned, incredibly creamy, and packed with warm, comforting spice, making them ideal for any fall gathering.

Ingredients

Scale
  • 2 9-inch refrigerated rolled pie crusts
  • 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
  • 1/2 teaspoon vanilla extract
  • Homemade whipped cream for topping

Instructions

  1. Preheat your oven to 400 degrees F (200°C).
  2. Lightly coat two standard 12-count muffin pans with nonstick spray.
  3. On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness.
  4. Using a 3 1/2-inch cookie cutter or cup, cut out 18 circles from the pie crusts.
  5. Re-roll any scraps of pie dough to cut out additional circles, if necessary.
  6. Place each circle of pie crust into 18 muffin slots.
  7. Gently press the dough down and around the sides, ensuring the dough fits snugly in each cavity.
  8. Transfer the muffin pans with the crusts to the refrigerator.
  9. In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined.
  10. Whisk in the pumpkin puree, evaporated milk, egg, and vanilla extract until fully combined and smooth.
  11. Remove the muffin pans with the pie crusts from the refrigerator.
  12. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
  13. Bake for 16-20 minutes, or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown.
  14. Watch them carefully to prevent burning.
  15. Cool completely at room temperature.
  16. Cover the cooled pies.
  17. Transfer them to the refrigerator to chill for at least 3 hours or overnight.
  18. Carefully remove them from the muffin tins.
  19. Serve chilled or at room temperature, plain or with homemade whipped cream.

Notes

Always use cold pie crusts for easier handling and less shrinkage.
A 3 1/2-inch cookie cutter is ideal for a standard muffin tin.
Chilling the pies thoroughly is crucial for the filling to set and for easy removal.
If crusts brown too quickly, loosely tent with foil.
Ensure you use 100% pumpkin puree, not pie filling.

Find it online: https://familiesrecipes.com/mini-pumpkin-pies-2/