mini pumpkin pies recipe

5 from 6 votes

These delicious and easy mini pumpkin pies are made in a muffin tin and yield the perfect serving for your favorite Thanksgiving dessert!

Prep Time15

Cook Time27

Total Time42

Course: Dessert

Cuisine: American

Servings: servings

Calories: 179Calories

Ingredients

For the Filling:

1 cup canned pumpkin puree
¼ cup granulated sugar
⅓ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
1 large eggs
¾ cup evaporated milk

For the Crust:

1 package of store-bought refrigerated pie crust usually contains 2 crusts
Flour for dusting
Whipped cream optional

US Customary - Metric

Instructions

Preheat your oven to 400F, then spray nonstick spray in each cavity of your muffin tin. You can also add a strip of parchment paper to make it easier to pull them out once they're done.
Roll out the store-bought pie crust on a lightly floured surface. Use a 3.5-4-inch round cookie cutter or a glass to cut out circles that are slightly larger than the openings of your mini muffin tin. You should be able to get about 6 circles from each pie crust.
1 package of store-bought refrigerated pie crust, Flour for dusting
Carefully press each pie crust circle into the mini muffin tin, making sure to mold them to the shape of the cups and leaving the overhung parchment paper visible. Trim any excess crust hanging over the edges.
In a medium-sized bowl, whisk together the canned pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined. Add in the lightly whisked egg and mix until incorporated.
1 cup canned pumpkin puree, ¼ cup granulated sugar, ⅓ cup brown sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon vanilla extract, 1 large eggs
Add in the evaporated milk and mix until combined.
¾ cup evaporated milk
Fill each mini pie crust with the pumpkin filling, being careful not to overfill. Leave a small gap at the top to allow room for the pies to puff up while baking.
Bake the mini pumpkin pies in the 400F oven for 15 minutes, then reduce the oven temperature to 325F and continue baking for an additional 12-15 minutes or until the pies are set and a toothpick inserted into the center comes out clean.
Remove the mini pumpkin pies from the oven and allow them to cool in the muffin tin for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
Serve the cooled-down pies with whipped cream or as is.
Whipped cream

Nutrition