Mini Pumpkin Pies
Transform your pumpkin pie cravings into handheld perfection with these delightful Mini Pumpkin Pies! Featuring a buttery, flaky crust cradling a spiced pumpkin filling made with pumpkin puree, evaporated milk, and a warming blend of brown sugar and pumpkin pie spice, these mini treats are perfect for cozy gatherings or holiday parties. Baked to golden perfection in a muffin tin, they’re easy to make and serve, offering all the comforting flavors of classic pumpkin pie in a convenient, portable size. Top each mini pie with a luscious dollop of whipped cream for a festive finishing touch. Ready in under an hour, these individually portioned pies are a versatile dessert or indulgent snack that everyone at the table will love!
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Recipe Information
Ingredients
- 1 package Pie crust dough (store-bought or homemade)
- 1 cup Pumpkin puree
- 0.5 cup Evaporated milk
- 0.5 cup, packed Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Pumpkin pie spice
- 0.25 teaspoon Salt
- 1 can or as needed Whipped cream (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
Roll out the pie crust dough on a lightly floured surface until it is about 1/8 inch thick. Use a round cutter (approximately 4 inches in diameter) to cut out 12 circles.
Gently press each circle of dough into the prepared muffin tins, ensuring the edges reach just above the rim of each cup. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, granulated sugar, eggs, pumpkin pie spice, and salt until smooth and well combined.
Spoon the pumpkin mixture evenly into the prepared crusts, filling each about 3/4 full.
Bake in the preheated oven for 25–30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the mini pies cool in the tin for 10–15 minutes. Then, carefully transfer them to a wire rack to cool completely.
Serve at room temperature, topped with a dollop of whipped cream if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
