Mini Pumpkin Pies
These adorable mini pumpkin pies are perfectly portioned, easy to make in a muffin tin, and deliver all the classic holiday flavor of pumpkin pie without the mess of slicing. A buttery crust and creamy spiced filling make them the ultimate fall dessert bite.
Equipment
- Standard 12-cup muffin tin
- 3.5-inch round cutter or glass
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rolling Pin
Ingredients
- 1 package (14.1 oz / 400 g) refrigerated pie crust dough (2 crusts)
- All-purpose flour, for rolling
- 1 cup (240 g) canned pumpkin purée (not pie filling)
- 1/2 cup (120 ml) evaporated milk or heavy cream
- 1 large egg
- 1 large egg yolk
- 1/2 cup (110 g) light brown sugar, packed
- 2 tbsp (25 g) granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Lightly flour surface and unroll dough. Cut 3.5-inch circles and press into muffin tin cups. Re-roll scraps if needed.
- Preheat oven to 350°F (175°C).
- Whisk pumpkin purée, evaporated milk, egg, yolk, brown sugar, sugar, spice, vanilla, and salt until smooth.
- Spoon filling into crusts, about 3/4 full. Bake 20–25 min until edges are set and center jiggles slightly.
- Cool 1 hour on rack, then chill 4+ hours (or overnight) until set.
- Run knife around edges to release. Garnish with whipped cream and cinnamon before serving.
Notes
Use pumpkin purée, not pie filling. Chill completely before serving for the best texture. Garnish with whipped cream or pecans for a festive touch.
Nutrition
Calories: 260kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 5000IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!