Description
Bite-Sized Mini Pumpkin Pies: The Ultimate Fall Dessert
Ingredients
Scale
- 2 (9-inch) refrigerated pie crusts
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- Whipped cream, for topping
Instructions
- Prepare Pie Crusts: Unroll pie crusts and cut into 3.5-4 inch circles using a round cutter. Gently press each dough circle into the cups of a standard 12-cup muffin tin. Trim excess dough. Chill the muffin tin with crusts for 15-20 minutes.
- Preheat Oven & Mix Dry Ingredients: Preheat oven to 400°F (200°C). In a medium bowl, whisk together 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt.
- Mix Wet Ingredients: In a separate large bowl, combine 1 cup pure pumpkin puree, 3/4 cup evaporated milk, 1 large egg, and 1/2 teaspoon vanilla extract. Whisk until smooth.
- Combine Filling Ingredients: Pour the dry sugar and spice mixture into the wet pumpkin mixture. Stir gently until fully combined and smooth.
- Fill and Bake Pies: Carefully pour pumpkin filling into the chilled pie crusts, filling each about ¾ full. Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 20-25 minutes, or until the edges are set and the center has a slight jiggle. Remove from oven and let cool in the muffin tin on a wire rack for 20-30 minutes.
- Cool and Serve: Once partially cooled, gently remove pies from muffin tin and transfer to a wire rack to cool completely at room temperature (1-2 hours). Garnish with whipped cream, a sprinkle of cinnamon, or a mini cinnamon stick before serving.
- Store Leftovers: Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3-4 days.
Notes
- These mini pies are perfect for fall gatherings.
- Adjust spices according to your taste.
- Serve with a dollop of whipped cream.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg