Description
Mini Pumpkin Pies are the perfect portable version of the classic fall dessert—creamy, spiced pumpkin filling in a buttery crust, all baked into individual muffin cups. They’re cute, crowd-pleasing, and great for Thanksgiving, potlucks, or cozy fall treats.
Ingredients
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2 (9-inch) unbaked pie crusts (homemade or store-bought)
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⅓ cup brown sugar
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2 tbsp granulated sugar
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1½ tsp pumpkin pie spice
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¼ tsp salt
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1 cup canned pumpkin puree (not pie filling)
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¾ cup evaporated milk
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1 large egg, lightly beaten
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½ tsp vanilla extract
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Homemade whipped cream for topping (optional)
Instructions
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Preheat oven to 400°F (200°C). Roll out pie crusts to ⅛-inch thick and cut out 18 circles with a 3½-inch cutter.
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Press crust circles into muffin tin cups and chill while preparing filling.
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In a bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt.
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Add pumpkin puree, evaporated milk, egg, and vanilla. Whisk until smooth.
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Spoon 2 tbsp of filling into each crust. Bake for 16–20 minutes, until centers are set and edges are golden.
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Cool in the pan for 30 minutes, then remove and cool completely.
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Refrigerate for at least 3 hours or overnight. Serve chilled or at room temperature with whipped cream if desired.
Notes
A tart tamper or spice jar helps shape crusts neatly in muffin cups.
Don’t overfill—about 2 tbsp of filling per crust is just right.
Chill time enhances the texture and flavor.
Freeze without whipped topping for longer storage and reheat gently if preferred warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American