Mini Pumpkin Pies
Mini Pumpkin Pies are a delightful and whimsical take on the traditional pumpkin pie, perfect for sharing at fall gatherings and holiday celebrations. Each bite-sized treat is packed with the rich flavors of pumpkin and warm spices, making them an instant favorite among guests of all ages. Topped with fluffy homemade whipped cream or served plain, these mini pies are not only delicious but also incredibly easy to make in just 30 minutes. Whether you’re hosting a Halloween party, Thanksgiving dinner, or simply craving a sweet afternoon snack, this recipe will impress your family and friends while offering a fun twist on a beloved classic.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 18 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1.5 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
- Homemade whipped cream (for topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts to about 1/8-inch thickness and cut into circles using a cookie cutter.
- Fit the circles into muffin pan slots and chill while preparing the filling.
- In a bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, salt, pumpkin puree, evaporated milk, beaten egg, and vanilla until smooth.
- Fill each crust with about 2 tablespoons of the filling.
- Bake for 16-20 minutes until tops are set and crusts are golden.
- Cool on a wire rack before refrigerating for at least three hours before serving.
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://tastyfeastguide.com/mini-pumpkin-pies/