Mini Pumpkin Pies
As delicious as traditional pumpkin pie, these mini pumpkin pies are the perfect individual-sized version featuring a flaky crust brimming with creamy pumpkin filling.
Servings: 54
Calories: 46kcal
Ingredients
- 1½ unbaked pie crusts, room temperature (3 rolls/crusts)
- 15 ounces pure pumpkin puree
- 12 ounces evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- spray whipped cream for topping, optional
Instructions
- Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
- Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds from the crust as possible. Gather the leftover scraps and re-roll, then continue cutting rounds until you have used as much of the crust as possible.
- Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If you are reusing the same muffin tin for multiple batches, simply set aside the extra crust rounds and lightly cover them with plastic wrap so they don’t dry out.
- Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.
- Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.
- Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.
- Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.
- Top completely cooled mini pies with a squirt of whipped cream just before serving.
Notes
- Watch out when you are at the grocery store that you buy 100% pure pumpkin purée and not canned pumpkin pie filling.
- The pie crusts should be set out at room temperature about 30 minutes before working with them so that they do not crack when unrolling.
- There is enough filling made from one can of pumpkin and one can of evaporated milk to make about 54 mini pies. Each crust will make about 18 mini pies.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.
- The pies will come out of the oven slightly puffed and will flatten out as they cool.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.3mg