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Mini Pumpkin Pies

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Adorable, perfectly portioned pumpkin pies with a creamy, spiced filling and crisp crust, perfect 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 out the pie crusts to 1/8-inch thickness.
  4. Use a 3 1/2-inch cookie cutter or a cup to cut out 18 circles from the pie crusts.
  5. Re-roll any scraps of pie dough to cut out additional circles if needed.
  6. Place each pie crust circle into 18 muffin slots.
  7. Gently press the dough down and around the sides, ensuring it 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 until smooth.
  11. Add the evaporated milk, egg, and vanilla extract to the pumpkin mixture.
  12. Whisk all ingredients until fully combined and the filling is smooth.
  13. Remove the muffin pans from the refrigerator.
  14. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans (approximately 2 tablespoons per pie crust).
  15. Bake for 16-20 minutes.
  16. Bake until the tops of the mini pumpkin pies are set.
  17. Bake until the crust is lightly golden brown.
  18. Watch them carefully during baking to prevent burning.
  19. Cool the mini pies completely at room temperature.
  20. Cover the cooled pies.
  21. Transfer to the refrigerator to chill for at least 3 hours or overnight.
  22. Carefully remove the chilled mini pies from the muffin tins.
  23. Serve chilled or at room temperature, plain or with homemade whipped cream.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling, for the correct flavor and texture.
Chilling the pie crusts in the muffin tins helps them hold their shape better during baking.
Do not overfill the crusts; about 2 tablespoons of filling per pie is ideal.
Keep an eye on the pies during the last few minutes of baking to prevent the crusts from burning.

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