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Mini Pumpkin Pies Recipe

Mini Pumpkin Pies

iamwinfred
These little bites give you all the warm, spiced, custardy goodness of a classic pumpkin pie, just in a size you can pick up with one hand. No slicing, no forks required, and no fighting over who gets the biggest piece. This mini pumpkin pies recipe uses a simple pie crust pressed into a muffin tin and filled with a smooth pumpkin custard that bakes up in under half an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 18 pies
Calories 165 kcal

Equipment

  • Standard 12-cup muffin tin
  • 3.5 inch round cookie cutter or a wide mouth jar
  • Large mixing bowl
  • Whisk
  • Rolling Pin
  • Measuring cups and spoons
  • Wire cooling rack
  • Small cookie scoop optional, for portioning filling
  • Nonstick cooking spray

Ingredients
  

  • 2 sheets refrigerated pie crust or homemade pie crust
  • 15 ounces pure pumpkin puree 425g, not pumpkin pie filling
  • 12 ounces evaporated milk 355ml
  • 2 large eggs room temperature
  • 2/3 cup brown sugar packed, about 133g
  • 1/4 cup granulated sugar about 50g
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • whipped cream for topping, optional

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a standard 12 cup muffin tin with nonstick cooking spray.
  • Lightly flour your work surface. Roll out pie crust and cut 3.5 inch circles using a cookie cutter or jar. Gather scraps, reroll, and cut until you have 18 total circles.
  • Press one dough circle into each muffin cup, pushing down into the bottom and up the sides to form a cup shape. Chill the lined tin in the refrigerator while making the filling.
  • In a large bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in pumpkin pie spice, salt, and vanilla.
  • Slowly pour in evaporated milk while whisking until the filling is smooth and fully combined with no streaks remaining.
  • Remove chilled muffin tin from refrigerator. Using a small cookie scoop or spoon, carefully fill each crust with pumpkin filling, leaving about ¼ inch space at the top for expansion.
  • Bake on middle rack for 22 to 25 minutes, until centers are just set and no longer jiggle when shaken. Crust edges should be lightly golden. Tent with foil if browning too quickly.
  • Let mini pumpkin pies cool in the tin for at least 15 minutes to set. Run a thin knife around each edge to loosen, then carefully lift out and transfer to a wire cooling rack to cool completely.

Notes

  • Chill the lined muffin tin before filling to prevent the crust from slumping down the sides during baking.
  • Do not overfill the crusts - the filling puffs slightly as it bakes so leave about ¼ inch of space.
  • Use room temperature eggs for a smoother filling that blends more easily.
  • Check for doneness a few minutes early since mini pies bake faster than full-sized pies.
  • Let pies cool fully before adding whipped cream or it will melt right off.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
  • For a different twist, add a tablespoon of finely chopped pecans to the bottom of each crust before filling.
  • Swap the brown sugar for maple syrup for a deeper, richer flavor.
  • Use a graham cracker crust instead of pie dough for a different texture.

Nutrition

Serving: 1pieCalories: 165kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 12gVitamin A: 55IUCalcium: 8mgIron: 4mg
Keyword individual pumpkin pies, mini pumpkin pies, thanksgiving dessert
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