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Mini Pumpkin Pies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 pieces
Calories 150
Delight in these adorable mini pumpkin pies, perfect for holiday gatherings or a cozy treat. Easy to make and irresistibly tasty!

Ingredients

Dough

  • 2 pieces refrigerated rolled 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
  • 1/2 teaspoon vanilla extract

Topping

  • Homemade whipped cream for topping homemade whipped cream

Instructions 

  • Preheat oven to 400°F (200°C). Prepare muffin pans with nonstick spray.
  • Roll out pie crusts to 1/8-inch thickness and cut out 18 circles. Fit each into muffin cups.
  • Whisk together sugars, spices, and salt. Add pumpkin, milk, egg, and vanilla; mix well.
  • Distribute filling evenly into crusts. Bake for 16-20 minutes until set and golden.
  • Cool completely, then refrigerate for at least 3 hours. Serve chilled or at room temperature with whipped cream.

Notes

Refrigerate leftovers and enjoy within 2 days for best freshness.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin