Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the pre-made pie crust on a floured surface and cut out circles that fit your mini muffin tin. Carefully press the dough into each muffin cup.
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
- Pour the pumpkin mixture into each of the mini crusts, filling them about ⅔ full to allow for puffing.
Cooking
- Place the muffin tin in the oven and bake for 20-25 minutes until the filling is set and a toothpick comes out clean.
- Allow the pies to cool before removing them from the tin.
- Top with whipped cream and an extra sprinkle of cinnamon if desired.
Notes
Store leftover Mini Pumpkin Pies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. If using fresh pumpkin, roast and blend it for a richer flavor. Avoid overmixing for fluffiness.