Fall in Love With Mini Pumpkin Pies: A Bite of Seasonal Bliss!
Mini Pumpkin Pies are bite-size treats made with store-bought pie pastry, a creamy pumpkin pie filling, and topped with whipped cream or any of your favorite additions!
Servings: 18 people
Calories: 34kcal
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ⅓ cup light brown sugar packed
- ¾ cup evaporated milk
- 1 large egg
- 2 pie crusts 9-inch
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Sweetened Whipped Cream Topping Optional
Instructions
- Preheat oven to 400F.
- Spray a non stick standard sized muffin pan with non stick spray and set aside.
- On a lightly floured surface, roll pie crusts out until about ⅛ thick. Cut out 18 3.5inch circles and place each circle into a standard size muffin pan. Carefully press the dough around the sides. Place in the fridge while you are making the filling.
- In a large bowl, combine the pumpkin puree, egg, evaporated milk, cinnamon, salt, vanilla and brown sugar. Mix until fully combined and smooth.
- Remove pie crusts from fridge and evenly distribute the filling in the pan.
- Bake at 400F for 16-20 minutes. The crust will be golden brown and the tops of the pumpkin pies will be set.
- Remove from the oven and allow to cool for an hour. Wrap the pan in plastic wrap, and place in the fridge for at least 3 hours.
- Remove from the fridge and gently remove the mini pies from the pan. Serve with desired toppings and enjoy these tiny tasty treats!
Notes
How do I store Mini Pumpkin Pies?
Store mini pumpkin pies in an airtight container in the fridge for up to 3 days. They also freeze wonderfully!
To freeze: Individually wrap in plastic wrap and place in an airtight, freezer safe container. Freeze up to 2 months. Thaw in the fridge overnight and serve as desired! Can I make homemade pie crust?
Yes! Homemade pie crusts are delicious and honestly pretty easy. They are wonderful in this recipe.
I’m making these for a large gathering, can I double this recipe? Yes! I have successfully doubled this recipe.
Can I make these ahead of time?
You can! I love to prep and bake them the day before I need them. Pop them out of the fridge and add my toppings!
Store mini pumpkin pies in an airtight container in the fridge for up to 3 days. They also freeze wonderfully!
To freeze: Individually wrap in plastic wrap and place in an airtight, freezer safe container. Freeze up to 2 months. Thaw in the fridge overnight and serve as desired! Can I make homemade pie crust?
Yes! Homemade pie crusts are delicious and honestly pretty easy. They are wonderful in this recipe.
I’m making these for a large gathering, can I double this recipe? Yes! I have successfully doubled this recipe.
Can I make these ahead of time?
You can! I love to prep and bake them the day before I need them. Pop them out of the fridge and add my toppings!
Nutrition
Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2176IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.3mg