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Mini Pumpkin Pies

Mini Pumpkin Pies are adorable, bite-sized versions of the classic pumpkin pie, perfect for fall gatherings and easy to make.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup canned pumpkin puree For best flavor, consider using fresh pumpkin puree.
  • 1/2 cup sweetened condensed milk
  • 1 large egg
  • 1/2 teaspoon cinnamon Add extra for serving if desired.
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 pinch salt
For the crust
  • 1 pre-made pie crust store-bought or homemade Roll out and cut to fit mini muffin tin.
For serving
  • to taste whipped cream Optional topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
  4. Pour the pumpkin mixture into each of the mini crusts, filling them about ⅔ full to allow for puffing.
Cooking
  1. Place the muffin tin in the oven and bake for 20-25 minutes until the filling is set and a toothpick comes out clean.
  2. Allow the pies to cool before removing them from the tin.
  3. 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.