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Mini Pumpkin Pies

Mini Pumpkin Pies
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Mini Pumpkin Pies are the perfect autumn treat that captures all the beloved flavors of traditional pumpkin pie in a charming, bite-sized form. These delightful mini desserts feature a flaky crust enveloping a creamy, spiced filling made from pumpkin puree and warm spices. They’re ideal for fall gatherings like Thanksgiving or Halloween, and their individual servings make them a hit at any celebration. Top them with homemade whipped cream, caramel sauce, or enjoy them plain for a sweet indulgence that will impress your family and friends. Whether you’re hosting a party or simply craving something sweet at home, these Mini Pumpkin Pies will bring comfort and joy to every occasion.

Ingredients

Scale
  • 2 unbaked pie crusts (9-inch)
  • 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
  • 3/4 cup evaporated milk
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F.
  2. Roll out pie crusts on a floured surface to about 1/8-inch thickness and cut into circles using a cookie cutter.
  3. Press each dough circle into the muffin pan slots and refrigerate while preparing the filling.
  4. In a mixing bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, salt, pumpkin puree, evaporated milk, beaten egg, and vanilla until well combined.
  5. Remove muffin pans from refrigerator and fill each crust with about two tablespoons of filling.
  6. Bake for 16-20 minutes until tops are set and edges are golden brown.
  7. Let cool on a wire rack for about 30 minutes before serving.

Nutrition

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