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Mini Pumpkin Pies

These Mini Pumpkin Pies feature a creamy pumpkin filling spiced with cinnamon and nutmeg, nestled in a flaky crust—perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup pumpkin puree Ensure it's pure pumpkin and not pie filling.
  • 1/2 cup sugar You can substitute with brown sugar for deeper flavor.
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 1/2 cup evaporated milk Choose Halal-friendly options.
  • 2 pieces eggs Use room temperature eggs for optimal mixing.
Crust Ingredients
  • 12 pieces mini pie crusts Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla extract. Whisk until smooth.
  3. Slowly add the evaporated milk and crack in the eggs one at a time. Continue whisking until well combined.
  4. Carefully spoon the pumpkin mixture into the mini pie crusts, filling each about three-quarters full.
Baking
  1. Place the filled crusts on a baking sheet and bake for about 15-20 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Serving
  1. Remove from the oven and allow to cool for a few minutes. Serve warm or at room temperature, with whipped cream or toppings of your choice.

Notes

If storing leftovers, keep them in an airtight container in the fridge for up to 4 days. For longer storage, wrap in plastic wrap and freeze for up to 2 months. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes.