Description
Perfectly portioned and packed with warm autumn spices, these Mini Pumpkin Pies are a crowd-pleasing treat for holiday gatherings, offering a deliciously spiced pumpkin filling nestled in a crisp mini pie crust.
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 your oven to 350°F (175°C) to ensure it’s ready to bake the pies evenly.
- Prepare crusts: Cut the refrigerated pie crust into 3-inch circles using a cookie cutter or a glass, then gently press each circle into the cups of a mini muffin tin to form the pie shells.
- Make filling: In a mixing bowl, combine the pumpkin purée, brown sugar, egg, evaporated milk, and pumpkin pie spice. Mix until smooth and uniformly blended.
- Fill crusts: Spoon the pumpkin filling evenly into the prepared pie crusts, filling each almost to the top but leaving a little space to prevent overflow during baking.
- Bake pies: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the filling is set and the crust is golden brown around the edges.
- Cool pies: Remove the mini pies from the oven and allow them to cool completely in the tin; cooling ensures the filling sets properly and is easier to remove.
- Add topping: Once cooled, top each mini pie with a dollop of whipped cream just before serving for a creamy finish.
Notes
- You can use mini tart shells instead of cutting circles from pie crust for convenience.
- For a dairy-free option, substitute the evaporated milk with coconut milk.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
