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Mini Pumpkin Pies Recipe

Mini Pumpkin Pies Recipe

Mini pumpkin pies are small, individual-sized desserts madewith a spiced pumpkin filling, often using the same ingredients as atraditional pumpkin pie. These pies are baked in muffin tins or individual tartpans, making them perfect for serving at events or as a treat for guests. Theflavor is rich and comforting, thanks to the blend of cinnamon, ginger, and nutmeg,while the crust remains buttery and crisp.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 Mini Pies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 package (14 oz) of refrigerated pie dough (or homemade dough if preferred)
  • 1 tbsp flour (for rolling out the dough)
For the Pumpkin Filling:
  • 1 ½ cups pumpkin puree (canned or fresh)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup evaporated milk (not sweetened condensed milk)

Equipment

  • Mini Pie Pan or Muffin Tin
  • Rolling Pin
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk
  • Fork or Pie Crimper
  • Oven

Method
 

  1. Roll Out the Dough: Roll the pie dough out on a lightly floured surface to about ¼-inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles of dough.
  2. Line the Mini Pie Pan: Press each dough circle gently into the wells of your mini pie pan or muffin tin. Use a fork to gently crimp the edges, making sure the dough fits snugly in the pan.
  3. Prepare the Filling: In a medium-sized mixing bowl, whisk together the pumpkin puree, sugar, egg, cinnamon, ginger, nutmeg, and salt until smooth. Gradually add the evaporated milk and whisk until everything is well combined.
  4. Fill the Pies: Spoon the pumpkin mixture into each mini pie crust, filling them almost to the top.
  5. Bake the Pies: Place your mini pies into the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean when they’re done.
  6. Cool and Serve: Allow the pies to cool for a few minutes before removing them from the pan. Serve them warm or at room temperature. Top with whipped cream or a sprinkle of cinnamon for an extra touch!

Notes

Don’t overfill your pies, as the filling may spill over while baking. Leave about ¼-inch of space between the top of the filling and the edge of the crust. Also, if the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.