18 Irresistible Mini Pumpkin Pies That Wow Every Time
Perfectly spiced mini pumpkin pies for your easy fall dessert fix. These bite-sized treats are ideal for holiday gatherings and Thanksgiving dessert tables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 box refrigerated pie crusts (2 crusts), softened
- Whipped cream, for topping
- Ground cinnamon, for garnish
Instructions
- Roll out the pie crusts and cut circles to fit into muffin tins. Press them into each cup.
- Mix pumpkin puree, sugar, spices, eggs, milk, salt, and vanilla until smooth.
- Fill each mini pie crust with the pumpkin mixture until 3/4 full.
- Bake at 350°F (175°C) for 25–30 minutes or until set.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use a cookie cutter or glass to cut perfect crust circles.
- For a smoother filling, blend the mixture with a hand mixer.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg