Cute, Miniature Pumpkin Pies
These little treats are as delightful to look at as they are to eat, making them a festive addition to any holiday spread.
Now, it’s time to gather your ingredients and dive into the fun process of crafting these mini marvels, ensuring each one is perfectly baked and bursting with the cozy flavors of pumpkin pie!
Ingredients You’ll Need
- 15-oz. package ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Toppings: Whipped cream and ground cinnamon, if desired.
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How to Make Mini Pumpkin Pies
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
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Cute, Miniature Pumpkin Pies
These Mini Pumpkin Pies are the perfect bite-sized treats for fall gatherings or holiday celebrations. With a rich pumpkin filling and flaky crust, they’re topped with whipped cream and a sprinkle of cinnamon for a delightful finish.
- Total Time: 0 hours
- Yield: 21 mini pies
Ingredients
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
- Garnish with some ground cinnamon, if desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
