Description
Delicious, tender, and individually sized these mini pumpkin pies deliver everything I love about autumn baking: warm spices, creamy filling, and the joy of a personal dessert.
Ingredients
Units
Scale
- 2 (9‑inch) refrigerated rolled pie crusts (homemade or store‑bought)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- Homemade whipped cream, for topping
Instructions
- Preheat oven to 400 °F. Lightly coat two 12‑count muffin pans with nonstick spray.
- Roll pie crusts to ⅛‑inch thick. Cut out 18 circles (3½ inches wide). Re‑roll scraps as needed.
- Place dough circles in muffin wells. Press gently to fit. Refrigerate while making the filling.
- In a bowl, whisk brown sugar, granulated sugar, pumpkin pie spice, and salt. Then whisk in pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Remove pans from fridge. Fill each crust with about 2 tablespoons of filling.
- Bake for 16–20 minutes, until the filling is set and the crust golden.
- Cool completely. Cover and chill for at least 3 hours or overnight.
- Gently remove pies from pans. Serve chilled or at room temperature, topped with whipped cream.
Notes
Store covered in the fridge for 3–4 days or freeze (without topping) for up to 1 month. Thaw in the fridge overnight. Best served chilled or at room temperature with a dollop of whipped cream.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 9g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
