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Mini Pumpkin Pies

Irresistibly Easy Mini Pumpkin Pies for Cozy Fall Nights

Delightfully easy Mini Pumpkin Pies, perfect for autumn gatherings, capturing the essence of fall's flavors in a bite-sized treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup Pumpkin Puree Freshly roasted for better flavor
  • ½ cup Brown Sugar Enhances pumpkin flavor
  • ¼ cup Granulated Sugar Adjust based on sweetness preference
  • ½ cup Evaporated Milk Can substitute with coconut milk
  • 1 large Egg Essential for filling
  • 1 teaspoon Vanilla Extract Optional but recommended
  • 1 teaspoon Pumpkin Pie Spice Classic fall spices
  • ¼ teaspoon Salt Enhances sweetness
Crust
  • 1 package Pie Crust Homemade or store-bought

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Rolling Pin

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin and pie crust.
  2. Roll out the pie crust until ⅛ inch thick. Cut out circles and fit them into the muffin tin, then chill.
  3. Whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt in a bowl.
  4. Mix in the pumpkin puree, evaporated milk, egg, and vanilla extract until smooth.
  5. Spoon 2 tablespoons of filling into each crust leaving space at the top.
  6. Bake the mini pumpkin pies for 16–20 minutes until tops are set and crusts are lightly golden.
  7. Allow to cool in the pan for 30 minutes before transferring to a wire rack, then chill for 3 hours.
  8. Serve chilled or at room temperature, optionally topped with whipped cream or caramel.

Nutrition

Serving: 1pieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1800IUCalcium: 20mgIron: 1mg

Notes

Serve warm with whipped cream for extra delight and ensure to chill for optimal texture.

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