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Mini Pumpkin Pies

Mini Pumpkin Pies

Indulge in the warm flavors of fall with these delightful Mini Pumpkin Pies. Creamy pumpkin filling nestled in a flaky crust, these treats are perfect for any occasion. Enjoy the richness of spices in every bite and make them a staple at your next gathering!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pie crusts homemade pie crusts or pre-made pie crusts
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs slightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 12-ounce can evaporated milk
  • whipped cream for topping

Equipment

  • Whisk
  • Baking Sheet
  • Frying Pan
  • Oven

Method
 

  1. Start by preheating your oven to 400 degrees Fahrenheit. This ensures that the pies will bake evenly and develop a golden crust.
  2. Next, roll out your homemade pie crusts (or pre-made ones) to about 1/8-inch thickness. Use a rolling pin to ensure an even distribution.
  3. Once rolled, cut the dough into twelve 3½-inch circles. This will give you the perfect size for your muffin tin cavities.
  4. Gently press the dough circles into the muffin tin, ensuring a snug fit. This creates the little pie shells that will hold all the delicious filling.
  5. Place the muffin tin in the fridge for a few minutes to chill. This prevents the crust from shrinking during baking.
  6. In a large mixing bowl, combine ¾ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Mix well to distribute the spices evenly.
  7. Add in 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk to the sugar spice mixture. Whisk until fully combined, ensuring there are no lumps.
  8. Remove the muffin pan from the fridge and carefully ladle the pumpkin filling into each crust, filling to about 3 tablespoons per pie.
  9. Place the muffin tin in the preheated oven and bake for 16 to 20 minutes. You’ll want to watch for the filling to be set and the crust to begin browning.
  10. Once baked, allow the pies to cool completely in the pan. If they’re sticking, run a knife around the edges to gently loosen them.
  11. Serve with a dollop of whipped cream on top, and enjoy your Mini Pumpkin Pies warm or at room temperature!

Notes

If you have leftovers, keep them in the fridge and enjoy them the next day; they're just as delicious!