Description
Traditional pumpkin pie flavors in bite-sized, individual servings. Perfect for Thanksgiving or gatherings with lots of desserts.
Ingredients
2 unbaked 9-inch pie crusts (homemade or store-bought)
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, lightly beaten
1/2 teaspoon vanilla extract
Homemade whipped cream (for topping)
Instructions
1. Preheat oven to 400°F.
2. Roll pie crusts to 1/8-inch thickness and cut out 18 circles using a 3.5-inch cutter.
3. Fit dough circles into 18 slots of two standard 12-count muffin pans.
4. Refrigerate the dough in the tins while preparing filling.
5. Mix brown sugar, granulated sugar, pumpkin pie spice, and salt.
6. Add pumpkin puree, evaporated milk, egg, and vanilla. Whisk until combined.
7. Distribute filling evenly into dough-lined muffin tins (about 2 tbsp each).
8. Bake for 16–20 minutes until filling is set and crust is golden.
9. Cool 30 minutes on wire rack, then remove from tins to cool completely.
10. Chill in airtight container in fridge at least 3 hours or overnight.
11. Serve chilled or at room temperature, plain or with whipped cream.
Notes
Use regular muffin tins, not mini ones.
Dough circles must be exactly 3.5 inches for best results.
Avoid rips in the crust to prevent leakage.
Don’t overfill crusts.
Use pure pumpkin puree, not pre-sweetened pie filling.
Use evaporated milk, not sweetened condensed milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 148
- Sugar: 7g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 14mg