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Mini Pumpkin Pies

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Perfectly portioned mini pumpkin pies with a flaky crust and smooth, spiced filling. These bite-sized desserts are cozy, festive, and ideal for any fall gathering.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2/3 cup evaporated milk
  • 1 large egg
  • 1/3 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pie crust dough (store-bought or homemade)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  2. In a bowl, whisk together pumpkin puree, evaporated milk, egg, brown sugar, pumpkin pie spice, salt, and vanilla until smooth.
  3. Roll out pie crust and cut 12 circles using a 3.5-inch cookie cutter.
  4. Press each crust circle into the muffin tin to form a cup.
  5. Spoon the filling into each crust, filling about 3/4 full.
  6. Bake for 25–28 minutes, or until centers are set and crust is golden.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Top with whipped cream or a sprinkle of cinnamon if desired.

Notes

  • Pre-bake crusts for 5 minutes to prevent soggy bottoms.
  • Use a cookie scoop for evenly portioned filling.
  • Let pies cool completely before removing from the tin.

Find it online: https://tastyze.com/mini-pumpkin-pies/