Description
These Mini Pumpkin Pies are delightful individual-sized treats perfect for dessert or holiday gatherings. Featuring a flaky pie crust filled with a rich, spiced pumpkin custard, they bake to golden perfection and can be topped with a cinnamon-spiced whipped cream for an extra festive touch.
Ingredients
Scale
Pie Crusts
- 1 package refrigerated pie crusts (enough for 12 mini pies)
Pumpkin Filling
- 3/4 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Spiced Whipped Cream (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pies.
- Prepare the Pie Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cutter to cut out circles that will fit into a standard muffin tin.
- Form the Crusts: Gently press each dough circle into the muffin tin cups to form individual pie shells. Set them aside as you prepare the filling.
- Mix the Filling: In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, egg, evaporated milk, and vanilla extract until the mixture is smooth and well combined.
- Fill the Pie Crusts: Pour the pumpkin filling evenly into each prepared pie crust in the muffin tin, filling them about three-quarters full.
- Bake the Mini Pies: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The pies are done when the centers are set and the crusts turn golden brown.
- Cool the Pies: Remove the mini pies from the oven and allow them to cool completely on a wire rack to finish setting.
- Prepare Spiced Whipped Cream (optional): In a chilled bowl, beat the heavy cream with powdered sugar and cinnamon until soft peaks form. Use this to top the mini pumpkin pies before serving if desired.
- Serve: Enjoy the mini pumpkin pies as a delicious dessert, perfect for fall occasions or any time you crave a spiced treat.
Notes
- For easier removal, you can line the muffin tin with paper liners before pressing in the pie crust.
- The filling can be made a day ahead and refrigerated for convenience.
- If you prefer a dairy-free option, substitute evaporated milk with coconut milk and heavy cream with a plant-based alternative.
- Watch the pies closely towards the end of baking to prevent the crust edges from overbrowning.
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
