Description
These Mini Pumpkin Pies are perfect bite-sized treats featuring a flaky pie crust filled with a smooth, warmly spiced pumpkin filling. Baked until golden and set, they are great for holiday gatherings or cozy fall desserts. An optional spiced whipped cream topping adds a luscious finishing touch.
Ingredients
Scale
For the Pie Crusts
- 1 package refrigerated pie crusts (enough for 12 mini pies)
For the Pumpkin Filling
- 3/4 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
For Spiced Whipped Cream (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mini pumpkin pies.
- Prepare the Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Cut out circles that will fit comfortably into the cups of a standard muffin tin. Gently press each pie crust circle into the muffin cups, forming little cups to hold the filling.
- Make the Filling: In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, large egg, evaporated milk, and vanilla extract until you achieve a smooth, creamy mixture with all spices well incorporated.
- Fill the Crusts: Pour the prepared pumpkin filling evenly into each pie crust cup, filling them about three-quarters full to allow room for the filling to set as it bakes.
- Bake: Place the muffin tin in the preheated oven and bake the mini pies for 20 to 25 minutes, or until the filling is set in the center and the crusts are golden brown on the edges.
- Cool and Serve: Remove the pies from the oven and allow them to cool completely on a wire rack. For an optional topping, whip together the heavy cream, powdered sugar, and cinnamon until soft peaks form and serve on top of the cooled mini pies for added flavor and texture.
Notes
- Ensure pie crust circles fit snugly but not too tightly in the muffin tin to avoid tearing.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor control.
- The spiced whipped cream is optional but adds a creamy, flavorful complement to the pumpkin pies.
- Mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
- For easier removal, let pies cool completely before taking them out of the muffin tin.
