Mini Pumpkin Pies
Individual servings of classic fall flavors, perfect for holiday gatherings.
Equipment
- 12-cup muffin pan
- 3½-inch round cookie cutter
Ingredients
For the Crust
- 2 pie crusts (homemade or store-bought)
For the Filling
- 1 cup canned pumpkin puree 225g
- ½ cup packed light brown sugar 110g
- ⅓ cup milk (whole or evaporated milk) 80ml
- 1 large egg room temperature
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F.
- On a lightly floured surface, roll the pie crust to ⅛-inch thickness.
- Use a round 3½-inch cookie cutter to cut circles for the mini pies. Reroll the scraps if needed. Press each dough round into the wells of a 12-cup muffin pan. If the crusts look shallow, use your fingers to work the crust upwards toward the top rim. Refrigerate or freeze until firm.
- In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.
- Fill each mini pie crust about three-quarters full, leaving about ¼-inch of the crust exposed at the top.
- Bake for 25 minutes or until the fillings are set and the crust edges are golden. Cool for 15 minutes in the pan, then transfer to a wire rack to finish cooling.
- Serve with sweetened whipped cream and a sprinkle of cinnamon.
Notes
These mini pies are perfect for holiday gatherings. They can be made ahead and stored in the refrigerator for up to 3 days.