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Mini Pumpkin Pies

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 package pie crust homemade or store-bought
  • 1 cup canned pumpkin puree
  • 1/2 cup sweetened condensed milk or evaporated milk + 1/3 cup sugar
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Whipped cream for topping (optional)
  • Ground cinnamon for garnish (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
  2. Roll out the pie crust and cut 3–4 inch circles (a biscuit cutter or glass works great). Press each circle into the muffin tin to form mini pie shells.
  3. In a mixing bowl, whisk together pumpkin puree, egg, sweetened condensed milk, pumpkin pie spice, vanilla, and salt until smooth.
  4. Spoon the pumpkin mixture evenly into each prepared crust, filling about 3/4 full.
  6. Fit the dough rounds into your mini muffin pan: Grease a mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides.
  7. Bake for 20–25 minutes, or until the filling is set and a toothpick inserted comes out clean.
  8. Allow the mini pies to cool completely in the pan before gently removing.
  9. Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

  • To save time, you can use refrigerated pie crusts.
  • If you prefer, swap sweetened condensed milk for evaporated milk and sugar.
  • Store leftovers in the refrigerator for up to 3 days.