Description
Easy mini pumpkin pies Our recipe delivers perfect spiced filling flaky crust in every bite Get pro baking tips for your best dessert yet
Ingredients
Scale
- 2 pre-made pie crusts
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Whipped cream, for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a standard 12-cup muffin tin.
- Unroll your pie crusts on a lightly floured surface. Using a 4-inch round cutter, cut out 12 circles. Gently press each circle into a muffin cup, forming a small pastry shell.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth.
- Carefully pour or ladle the pumpkin filling into each pastry shell, filling them almost to the top.
- Bake for 15 minutes at 425°F, then without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 20-25 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pies cool in the muffin tin for about 15-20 minutes. Then, gently run a butter knife around the edges of each pie to loosen them and carefully transfer them to a wire rack to cool completely.
Notes
Easy Mini Pumpkin Pies capture all the cozy, nostalgic flavor of the classic dessert in a charming, single-serving package. Perfect for parties, Thanksgiving, or just satisfying a pesky pie craving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 pies
- Calories: 210 kcal
- Sugar: 16 g
- Fat: 9 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g