Description
Delicious mini pumpkin pies made with creamy pumpkin filling and flaky pie crust.
Ingredients
Scale
- 2 pie crusts
- 1 cup pumpkin puree
- 3/4 cup evaporated milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
- Ground cinnamon for dusting (optional)
Instructions
- Lightly grease a standard muffin tin with cooking spray or butter.
- Roll out the pie dough and cut into 4-inch rounds using a cutter or glass.
- Gently press each round into the muffin cups, letting the edges slightly rise above.
- In a bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth.
- Spoon the filling into the crusts, nearly to the top without overflowing.
- Bake at 350°F (175°C) for 22–28 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- Top with whipped cream and a dusting of cinnamon before serving (optional).
- Refrigerate or freeze as needed following storage instructions.
Notes
- These mini pies can be made ahead of time and stored in the refrigerator or freezer.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg