Description
These Mini Pumpkin Pies are perfect for fall celebrations or a cozy dessert. Made with a buttery pie crust and a smooth pumpkin filling spiced with pumpkin pie spice, each bite offers a deliciously creamy and flavorful experience. Baked in muffin pans for bite-sized convenience, they are fantastic served chilled or at room temperature, topped with a dollop of homemade whipped cream.
Ingredients
Units
Scale
Pie Crust
- 2 9-inch unbaked pie crusts, homemade or store bought
Filling
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup evaporated milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Topping
- Homemade whipped cream, for topping
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the mini pies.
- Prepare Pie Crust Circles: On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Using a 3 1/2-inch cookie cutter or cup, cut out 18 circles. Re-roll scraps as needed to get all circles.
- Line Muffin Pans: Place each pie crust circle into each slot of two standard 12-count muffin pans, pressing gently to fit snugly and evenly around the edges. Refrigerate the pans to keep the dough firm while preparing the filling.
- Make Filling: In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until combined. Add the canned pumpkin puree, evaporated milk, lightly beaten egg, and vanilla extract, whisking until the mixture is smooth and fully incorporated.
- Fill Crusts: Remove the muffin pans from the refrigerator. Evenly spoon the pumpkin filling into each pie crust circle, distributing about 2 tablespoons per mini pie.
- Bake: Bake the mini pumpkin pies in the preheated oven for 16-20 minutes or until the filling is set and the crusts are lightly golden. Watch carefully near the end to prevent burning.
- Cool: Remove from the oven and allow the pies to cool on a wire rack for 30 minutes. Carefully remove each mini pie from the muffin pans and continue cooling completely on the rack.
- Serve: After chilling, gently remove the pies from pans if not done earlier. Serve chilled or at room temperature, topped with homemade whipped cream if desired.
Chill: Once cooled, place the mini pies in an airtight container and refrigerate for at least 3 hours or overnight to allow flavors to meld and filling to set.
Notes
- Ensure the pumpkin puree used is plain pumpkin, not pumpkin pie filling, to control sweetness and spice level.
- Chilling the pies helps the filling to firm up and enhances the flavor.
- You can prepare these mini pies a day ahead for convenience.
- Store leftover pies in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
