Description
Mini Pumpkin Pies showcase autumn’s warmth in bite-sized perfection, blending creamy spiced filling with buttery crust. Nestled in a delicate pastry shell, these petite desserts invite you to savor seasonal comfort with each delightful morsel.
Ingredients
Scale
Main Ingredients:
- 2 unbaked pie crusts, 9-inch (homemade or store-bought)
- 1 cup (240 milliliters) canned pumpkin puree
- 1 large egg, lightly beaten
- ¾ cup (180 milliliters) evaporated milk
Sweeteners:
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
Spices and Seasonings:
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Homemade whipped cream for topping
Instructions
- Warm the oven to 400°F (200°C), ensuring an optimal baking environment for the mini pumpkin pies.
- Gently roll pie crusts to a precise 1/8-inch (3 millimeters) thickness, then skillfully cut 18 uniform circles using a 3 1/2-inch (9 centimeters) cookie cutter.
- Carefully nestle the delicate pie crust circles into 18 slots across two 12-count muffin pans, tenderly pressing each to conform perfectly. Immediately chill the prepared pans to maintain crust integrity.
- Create the luxurious pumpkin filling by whisking brown sugar, granulated sugar, pumpkin pie spice, and salt in a mixing bowl until completely smooth.
- Incorporate pumpkin puree, evaporated milk, egg, and vanilla extract into the sugar mixture, stirring until the filling achieves a silky, consistent texture.
- Meticulously ladle the pumpkin filling into each prepared crust, distributing the mixture evenly to ensure uniform baking.
- Slide the muffin pans into the preheated oven and bake for 16-20 minutes, watching for a golden-brown crust and set filling.
- Remove pies from the oven and allow them to cool on a wire rack for 30 minutes, helping them stabilize and set.
- Transfer the cooled mini pies to the refrigerator and chill for a minimum of 3 hours to enhance their flavor and texture.
- Serve the mini pumpkin pies chilled or at room temperature, optionally adorning with a dollop of fresh whipped cream for an extra touch of indulgence.
Notes
- Whip up these adorable mini pumpkin pies for a crowd-pleasing dessert that brings autumn vibes to any gathering.
- Perfectly portioned treats eliminate messy slicing and make serving super easy for parties or potlucks.
- Refrigerating the crusts before filling helps prevent shrinkage and maintains crisp, flaky edges during baking.
- Create uniform mini pies by using a consistent cookie cutter size and pressing crusts gently into muffin tin slots.
- Chilling the pies after baking allows the filling to set completely and enhances the rich, creamy texture.
- Customize with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18
- Calories: 180 kcal
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg