Mini Pumpkin Pies Delight (Print-Friendly Version)
Bite-sized spiced pumpkin pies with flaky crusts, ideal for holiday parties or cozy nights.
# Ingredients:
→ Crust
01 -
14 oz refrigerated pie crust
→ Filling
02 -
1 cup pumpkin puree (not pie filling)
03 -
¾ cup evaporated milk
04 -
1 large egg, room temperature
05 -
¼ cup granulated sugar
06 -
2 tbsp light brown sugar, packed
07 -
¾ tsp pumpkin pie spice
08 -
½ tsp ground cinnamon
09 -
¼ tsp vanilla extract
10 -
¼ tsp salt
→ Toppings
11 -
Whipped cream
12 -
Ground cinnamon or pumpkin pie spice
# Steps:
01 -
Preheat oven to 350°F. Lightly spray a 24-cup mini muffin pan with non-stick spray, coating inside the cups and top edge if using a petaled cookie cutter.
02 -
Remove pie crusts from refrigerator and allow to rest at room temperature for 10-15 minutes to become easier to roll.
03 -
In a large bowl, beat together pumpkin puree, evaporated milk, egg, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth and well combined, about 1 minute. Scrape bowl sides as needed.
04 -
On a lightly floured surface, roll out pie crusts flat. Using a 3-inch round cookie cutter, cut out mini crust circles. Gently press each circle into the mini muffin pan cups, ensuring dough reaches bottom and sides. Re-roll scraps to cut additional rounds as needed.
05 -
Spoon approximately 1 tablespoon of pumpkin filling into each crust, leaving a small gap at the top as the filling will puff during baking.
06 -
Bake at 350°F for 20-22 minutes or until crust is golden brown and filling is set around the edges but slightly jiggly in the center.
07 -
Allow the mini pies to cool in the muffin pan for 5-10 minutes, then carefully remove using a butter knife to loosen edges and transfer to a wire rack to cool completely.
08 -
Top each cooled mini pie with a dollop of whipped cream and a light dusting of ground cinnamon or pumpkin pie spice before serving.
# Notes & Tips:
01 -
For best flavor and texture, prepare mini pies a day ahead and refrigerate covered, allowing filling to set fully.
02 -
Use a 2.5- to 3-inch cookie cutter; any round or shaped cutter will work for charming mini pies.
03 -
Overbaking causes cracks; remove pies when edges are set and centers still jiggle slightly.
04 -
Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 2 months.