Mini Pumpkin Pies
Delight in the flavors of autumn with these Mini Pumpkin Pies, a charming twist on the classic dessert. Each bite-sized treat offers a perfectly spiced filling nestled in a flaky homemade or store-bought crust, making them ideal for holiday gatherings or cozy evenings at home. With their individual portions, everyone can enjoy their own pie without the hassle of slicing. These delightful mini desserts are versatile enough to be served chilled or at room temperature, and they shine when topped with homemade whipped cream or a drizzle of caramel sauce. Easy to make and absolutely delicious, these Mini Pumpkin Pies will quickly become a favorite during the fall season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts on a floured surface and cut out circles using a cookie cutter.
- Fit each crust circle into muffin pan slots and refrigerate while preparing the filling.
- In a mixing bowl, whisk together sugars, spices, salt, pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each crust with approximately 2 tablespoons of the pumpkin mixture.
- Bake for 16-20 minutes until the tops are set and edges are lightly golden.
- Allow to cool on wire racks for at least 30 minutes before transferring to an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://allfoodierecipes.com/mini-pumpkin-pies/