Description
These Mini Pumpkin Pies are perfect bite-sized treats for fall and Thanksgiving. Made with a buttery refrigerated pie crust and a spiced pumpkin filling, they are baked to golden perfection and topped with optional whipped cream. Easy to make and delightful to serve, these individual pies bring all the cozy flavors of pumpkin pie in a convenient, mini format.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1 cup canned pumpkin puree
- ½ cup evaporated milk
- â…“ cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Topping (Optional)
- Whipped cream for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mini pies.
- Prepare Pie Crusts: Unroll the refrigerated pie crusts and use a 3 to 3.5-inch round cookie cutter or glass to cut out circles. Gently press each dough circle into the cups of a standard-sized muffin tin to form mini pie shells.
- Mix Filling: In a mixing bowl, whisk together the pumpkin puree, evaporated milk, light brown sugar, large egg, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into the prepared mini pie crusts, filling each about three-quarters full to allow room for the filling to set.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool: Remove the mini pies from the oven and let them cool in the muffin tin for 10 minutes. Then carefully take them out and transfer to a wire rack to cool completely.
- Serve: Before serving, optionally top each mini pumpkin pie with whipped cream for added richness and presentation.
Notes
- You can make these mini pumpkin pies up to two days in advance and store them covered in the refrigerator.
- For a festive touch, use mini cookie cutters to create small pie crust decorations to place on top of the pies before baking.
