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Mini Pumpkin Pies

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These delightful mini pumpkin pies feature a creamy, perfectly spiced pumpkin filling nestled in a flaky crust, perfect for individual servings.

Ingredients

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  • 2 9-inch refrigerated rolled pie crusts
  • 1/3 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup evaporated milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Homemade whipped cream for topping

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Lightly coat 2 standard 12-count muffin pans with nonstick spray.
  3. On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness.
  4. Using a 3 1/2-inch cookie cutter or cup, cut out 18 circles from the pie crusts.
  5. Re-roll any scraps of pie dough to cut out additional circles, if necessary.
  6. Place each circle of pie crust into 18 muffin slots.
  7. Gently press the dough down and around the sides, ensuring the dough fits snugly in each cavity.
  8. Transfer the muffin pans to the refrigerator.
  9. In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined.
  10. Whisk in the pumpkin puree.
  11. Whisk in the evaporated milk.
  12. Whisk in the large egg.
  13. Whisk in the vanilla extract until the mixture is fully combined.
  14. Remove the muffin pans with the pie crusts from the refrigerator.
  15. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans, using about 2 tablespoons per pie crust.
  16. Bake for 16-20 minutes.
  17. Check for doneness: the tops of the mini pumpkin pies should be set and the crust should be lightly golden brown.
  18. Watch them carefully so they do not burn.
  19. Cool completely at room temperature.
  20. Cover the cooled pies.
  21. Transfer to the refrigerator to chill for at least 3 hours or overnight.
  22. Carefully remove the chilled pies from the muffin tins.
  23. Serve chilled or at room temperature, plain or with homemade whipped cream.

Notes

Always use 100% pumpkin puree, not pumpkin pie filling.
Ensure the pie crusts are well-chilled before baking to prevent shrinking.
Do not overfill the crusts; about 2 tablespoons of filling is ideal.
Chilling the pies for at least 3 hours ensures a perfectly set filling.

Find it online: https://timelesscrumb.com/mini-pumpkin-pies/