Description
These delightful Mini Pumpkin Pies are perfect for any fall gathering. With a flaky crust and a spiced pumpkin filling, they are sure to impress your guests. Easy to make and even easier to enjoy!
Ingredients
Scale
Crust:
- 1 package refrigerated pie crusts (2 crusts)
Filling:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional Topping:
- Whipped cream or cinnamon sugar
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare crusts: Roll out the pie crusts and cut into 3-inch circles. Press each circle into a greased muffin tin to form mini crusts.
- Make the filling: In a bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, spices, and salt until smooth.
- Fill crusts: Pour the filling evenly into each crust, filling about 3/4 full.
- Bake: Bake for 25–30 minutes until set. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Top with whipped cream or cinnamon sugar before serving.
Notes
- You can make these ahead and refrigerate for up to 3 days.
- Mini pies freeze well for up to 2 months; thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
