Print

Mini Pumpkin Pies

Mini Pumpkin Pies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Adorable, perfectly portioned mini pumpkin pies featuring a flaky crust and creamy, spiced filling – a delightful fall treat!

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
  • 3/4 cup evaporated milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Homemade whipped cream for topping

Instructions

  1. Preheat oven to 400 degrees F (200°C).
  2. Lightly coat 2 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 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. Whisk in the evaporated milk until combined.
  12. Whisk in the egg until fully incorporated.
  13. Whisk in the vanilla extract until combined.
  14. Remove the muffin pans with the pie crusts from the refrigerator.
  15. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
  16. Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown.
  17. Cool completely.
  18. Cover the cooled pies.
  19. Transfer to the refrigerator to chill for at least 3 hours or overnight.
  20. Carefully remove them from the muffin tins.
  21. Serve chilled or at room temperature, plain or with homemade whipped cream.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling.
Chilling the crusts before filling helps prevent shrinkage.
Watch the pies carefully during baking to prevent burning.
Cool and chill completely for the best set filling.

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