Pumpkin Mini Pies

Mini Pumpkin Pies are not only cute, but easy enough for the kids to make. These cozy spiced pies, made in a muffin tin, are just as creamy and sweet as their full-sized friends, but the good news is they bake faster and save you from the having to slice pie at the end of the evening.

Course Dessert

Cuisine American

Keyword Pumpkin Mini Pies

Prep Time 20

Cook Time 35

Total Time 55

Servings mini pies

Calories 168kcal

Author Cathy Pollak

Ingredients

2 unbaked pie crusts
1 can (15 oz) pumpkin puree (1-3/4 cups)
3/4 cup evaporated milk
1 large egg
2/3 cups packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp table salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Instructions

Preheat oven to 350 degrees F. Prepare 18 cups (2 muffin pans) with nonstick spray.
Roll out pie dough circles to 1/8" thickness. Use a 3-1/2" cookie cutter to cut out circles.
Place once circle into each of the muffin cups and press the dough into bottom and sides of each individual cup.
Whisk all remaining ingredients in a large bowl until smooth.
Fill each pie dough cup with pumpkin batter, using approximately 2-1/2 tablespoons of batter for each cup.
Bake for 30-35 minutes, until crust is golden brown and custard is set.
Let miniature pies cool in the pans, then carefully loosen them by running a knife around the outside of the pies before removing from the pan.
Serve with whipped cream.

Notes

Make sure to read about the recipe within the post for best results when making this.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition