Description
Festive mini pumpkin pies bring autumn’s warmth to your dessert table, combining classic fall flavors with bite-sized charm. Sweet spices and creamy pumpkin nestled in buttery crusts invite holiday celebrations, promising delightful moments of seasonal comfort.
Ingredients
Scale
Pumpkin
- 1 cup canned pumpkin puree (not pumpkin pie filling)
Sugars and Spices
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Liquid and Binding Ingredients
- 3/4 cup evaporated milk (180 milliliters)
- 1 large egg (lightly beaten)
Pie Crust
- 2 unbaked 9-inch pie crusts (store-bought or homemade)
Topping
- Whipped cream (for topping)
Instructions
- Prepare the oven by heating to 400°F. Using a rolling pin, flatten pie crusts to a thin 1/8-inch thickness on a lightly floured surface.
- Cut 18 precise circles using a 3.5-inch round cutter, carefully pressing each into the cavities of a standard muffin tin. Refrigerate the prepared crusts to maintain their shape while crafting the filling.
- Create the pumpkin mixture by whisking together brown sugar, granulated sugar, pumpkin pie spice, and salt in a medium mixing bowl. Incorporate pumpkin puree, evaporated milk, egg, and vanilla extract, stirring until the mixture achieves a silky, uniform consistency.
- Distribute the pumpkin filling evenly among the chilled pie crusts, adding approximately 2 tablespoons to each mini pie shell.
- Transfer the muffin tin to the preheated oven and bake for 16-20 minutes. Look for golden-brown crust edges and set filling surfaces as indicators of doneness.
- Remove from oven and allow pies to rest in the muffin tin for 30 minutes, enabling them to stabilize and cool gradually.
- Carefully transfer mini pies to a wire cooling rack, letting them reach complete room temperature.
- Refrigerate the pies in a sealed container for a minimum of 3 hours or overnight to enhance flavor and texture.
- Before serving, crown each mini pie with a dollop of whipped cream. Enjoy chilled or at ambient temperature for a delightful dessert experience.
Notes
- Ensure pie crusts are rolled evenly to guarantee uniform thickness and consistent baking for perfect mini pies.
- Chill crusts before filling to prevent shrinkage and maintain crisp, flaky texture during baking.
- Use fresh pumpkin pie spice for maximum flavor intensity and aromatic warmth in your mini desserts.
- Try dairy-free alternatives like coconut milk or almond milk for lactose-intolerant guests without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 153 kcal
- Sugar: 7 g
- Sodium: 162 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 32 mg