Mini Pumpkin Pies
Indulge in the flavors of fall with these delightful Mini Pumpkin Pies! Each charming bite-sized dessert captures the creamy richness of traditional pumpkin pie while offering the convenience of individual servings. Perfect for family gatherings, celebrations, or cozy nights in, these mini treats are easy to make and even more enjoyable to share. With a flaky crust and spiced pumpkin filling, they are a must-try this autumn season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 18 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 unbaked pie crusts (homemade or store-bought)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup evaporated milk (or coconut milk for a dairy-free option)
- 1 large egg (lightly beaten)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F.
- Roll out the pie crusts on a floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter or cup.
- Place each circle into muffin pan slots and chill in the refrigerator.
- Whisk together brown sugar, granulated sugar, pumpkin pie spice, salt, pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each chilled crust with approximately 2 tablespoons of the pumpkin mixture.
- Bake for 16-20 minutes until edges are golden and tops are set.
- Cool on a wire rack for 30 minutes before transferring to the fridge to chill for at least three hours.
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://prrecipe.com/mini-pumpkin-pies/