Description
Perfectly portioned and packed with warm autumn spices, these Mini Pumpkin Pies are a crowd-pleasing treat for holiday gatherings. These bite-sized pies combine a flaky crust with a creamy pumpkin filling, making them an ideal dessert for Thanksgiving or any fall celebration.
Ingredients
Crust
- 1 refrigerated pie crust
Filling
- ¾ cup pumpkin purée
- ¼ cup brown sugar
- 1 egg
- ¼ cup evaporated milk
- ½ tsp pumpkin pie spice
Topping
- Whipped cream, for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the pies.
- Prepare Crusts: Cut the refrigerated pie crust into 3-inch circles using a round cutter or glass. Press each circle gently into the cups of a mini muffin tin to form small pie shells.
- Mix Filling: In a medium bowl, combine the pumpkin purée, brown sugar, egg, evaporated milk, and pumpkin pie spice. Stir until the mixture is smooth and well blended.
- Fill Crusts: Spoon the pumpkin filling evenly into each prepared mini pie crust, filling them almost to the top but leaving a little space for the filling to expand while baking.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the filling is set and the crust is golden brown.
- Cool: Allow the mini pumpkin pies to cool completely in the muffin tin on a wire rack to set perfectly.
- Serve: Before serving, top each pie with a dollop of whipped cream to add a creamy, sweet finish.
Notes
- You can use mini tart shells instead of pie crust for convenience.
- For a dairy-free version, substitute coconut milk for the evaporated milk.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
