Easy Mini Pumpkin Pies
Adorable, utterly perfect Mini Pumpkin Pies that capture all the deliciousness of a classic pumpkin pie but in the cutest, most convenient bite-sized package. This recipe is so easy, so quick, and so incredibly satisfying, perfect for getting that classic fall flavor without all the fuss.
Equipment
- Muffin tins or mini tart pans
- Round cookie cutter or rim of a glass
- Medium bowl
- Whisk
- Wire rack for cooling
Ingredients
Hauptzutaten
- 2 9-inch unbaked pie crusts store-bought or homemade
- 0.33 cup Brown sugar
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Pumpkin pie spice usually includes cinnamon, nutmeg, cloves, and ginger
- 0.25 teaspoon Salt
- 1 cup Canned pumpkin puree IMPORTANT! Make sure it's 100% pumpkin puree, not pumpkin pie filling
- 0.75 cup Evaporated milk
- 1 Large egg lightly beaten
- 0.5 teaspoon Vanilla extract
- Homemade whipped cream optional, for topping
Instructions
- First things first, preheat your oven to 375°F (190°C). Get that heat ready for our little pies!
- Time for the crusts. Unroll or get out your homemade dough. You'll need to cut out circles that will fit nicely into your muffin tins or mini tart pans. I usually use a round cookie cutter or even the rim of a glass that's just the right size. Gently press each dough circle into the cavities, shaping it to fit the bottom and sides. Don't worry if they aren't perfectly uniform – homemade charm!
- Now, let's make the filling! In a medium bowl, grab your whisk and combine the brown sugar, granulated sugar, pumpkin pie spice, and salt. Give it a good whisk to get rid of any clumps and make sure all those lovely spices are mixed in.
- Add the wet ingredients to the sugar mixture. Pour in the pumpkin puree, evaporated milk, your lightly beaten egg, and the vanilla extract.
- Whisk it all together until it's smooth and beautifully combined. We want a silky-smooth filling, so keep whisking until there are no streaks.
- Carefully pour your gorgeous pumpkin filling into each prepared mini pie crust. Don't overfill them! Aim to fill each one about two-thirds full. This gives them room to puff up slightly without spilling over.
- Pop the muffin tin into your preheated oven. Bake for 20-25 minutes. How do you know they're done? The filling should look set (not jiggly in the center) and a knife inserted near the center of one of the pies should come out clean.
- Once they're baked to perfection, carefully remove the pan from the oven. Let those little pies cool completely on a wire rack. This is important! They need time to set up properly.
- Serve them chilled or at room temperature. The ultimate finishing touch? A generous dollop of homemade whipped cream!
Notes
Substitutions & Additions:
- Crust Options: Use crushed graham crackers mixed with melted butter or crumbled gingersnaps pressed into cups.
- Spice It Up: If you don't have pumpkin pie spice, make your own (e.g., 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves).
- Add a Swirl: Mix softened cream cheese with a little sugar and vanilla, dollop, and swirl on top of the filling before baking.
- Crunchy Topping: Sprinkle chopped pecans or walnuts on top of the filling before baking. Tips for Success:
- Don't Overfill: Leave room in the crusts to prevent spills.
- Cool Completely: Let pies cool fully on a wire rack to allow the filling to set.
- Chill for Best Slicing (if applicable): Chilling for an hour or two after cooling helps firm the filling.
- Prep Ahead: Mix filling and cut crust circles a day in advance and store in the fridge. Storage:
- Once completely cooled, cover tightly and store in the refrigerator for about 3-4 days. FAQs:
- Fresh Pumpkin Puree: Can be used if thick enough; cook down on stovetop if watery.
- Regular Milk: Evaporated milk provides a richer, creamier texture; regular milk may result in a thinner filling.
- Whipped Cream: Store-bought is fine; homemade is optional.
- Crust Options: Use crushed graham crackers mixed with melted butter or crumbled gingersnaps pressed into cups.
- Spice It Up: If you don't have pumpkin pie spice, make your own (e.g., 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves).
- Add a Swirl: Mix softened cream cheese with a little sugar and vanilla, dollop, and swirl on top of the filling before baking.
- Crunchy Topping: Sprinkle chopped pecans or walnuts on top of the filling before baking. Tips for Success:
- Don't Overfill: Leave room in the crusts to prevent spills.
- Cool Completely: Let pies cool fully on a wire rack to allow the filling to set.
- Chill for Best Slicing (if applicable): Chilling for an hour or two after cooling helps firm the filling.
- Prep Ahead: Mix filling and cut crust circles a day in advance and store in the fridge. Storage:
- Once completely cooled, cover tightly and store in the refrigerator for about 3-4 days. FAQs:
- Fresh Pumpkin Puree: Can be used if thick enough; cook down on stovetop if watery.
- Regular Milk: Evaporated milk provides a richer, creamier texture; regular milk may result in a thinner filling.
- Whipped Cream: Store-bought is fine; homemade is optional.