Description
Mini Pumpkin Pies combine flaky pastry shells with smooth, warmly spiced pumpkin custard. They bake in standard muffin pans and make an easy, crowd-friendly Thanksgiving dessert.
Ingredients
Scale
- 2 refrigerated 9-inch rolled pie crusts, homemade or store-bought
- 1/3 cup packed 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
- 1/2 teaspoon vanilla extract
- Homemade or prepared whipped cream, for topping
- Nonstick cooking spray, for the muffin pans
- All-purpose flour, for rolling the crust
Instructions
- Preheat the oven to 400°F. Lightly coat two standard 12-count muffin pans with nonstick cooking spray.
- Roll the pie crusts on a lightly floured surface to about 1/8-inch thickness.
- Cut 18 circles with a 3 1/2-inch round cutter. Gather and reroll the scraps as needed.
- Press one pastry circle gently into each of 18 muffin cups, covering the bottom and sides.
- Refrigerate the prepared crusts while making the filling.
- Whisk the brown sugar, granulated sugar, pumpkin pie spice, and salt in a medium bowl.
- Add the pumpkin puree, evaporated milk, egg, and vanilla. Whisk until smooth and fully combined.
- Divide the filling evenly among the pastry shells, adding about 2 tablespoons to each crust.
- Bake for 16 to 20 minutes, until the centers look set and the crust edges appear lightly golden.
- Cool the pies completely in the muffin pans.
- Cover and refrigerate for at least 3 hours or overnight.
- Run a thin knife around any pies that stick, then carefully lift them from the pans.
- Serve chilled or at room temperature with whipped cream.
Notes
- Use pure canned pumpkin puree rather than prepared pumpkin pie filling.
- Keep the pie dough cold to reduce shrinking during baking.
- Do not overfill the crusts.
- Begin checking the pies after 16 minutes because small crusts brown quickly.
- Add whipped cream shortly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze ungarnished pies for up to 1 month and thaw them overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 148
- Sugar: 7
- Sodium: 140
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
- Cholesterol: 14