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Mini Pumpkin Pies

Delightful mini pumpkin pies baked in a muffin tin for easy serving, perfect for sharing during family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Pie crust and filling
  • 2 pieces refrigerated pie crusts
  • 1.5 cups canned pumpkin puree
  • 0.75 cups packed brown sugar
  • 2 large eggs
  • 0.75 cups evaporated milk Can be substituted with low-fat or coconut milk
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup heavy cream, whipped, to serve

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Lightly grease a muffin tin with non-stick spray or butter.
  3. On a lightly floured surface, unroll the pie crusts and cut out circles of dough larger than the muffin tin cups.
  4. Press the dough into each muffin cup, ensuring there are no gaps.
  5. In a mixing bowl, combine pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
  6. Fill each pie crust three-quarters full with the pumpkin filling.
Baking
  1. Bake the muffin tin in the preheated oven for 15-20 minutes, or until the filling sets and the crust is golden brown.
Cooling and Serving
  1. Allow the mini pies to cool in the tin for about 10 minutes before carefully removing them.
  2. Serve warm or at room temperature with a dollop of whipped cream!

Notes

These mini pies can be stored in the refrigerator for up to 3 days. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) for about 10 minutes.