Mini pumpkin pies…are one of the hottest trends to sweep through Pinterest in the last couple of years, and for good reason.
These little pumpkin pies are just a bite or two, but totally delicious. They make great desserts that people can take on the go or eat while they’re mingling, and they’re incredibly easy to make. So, grab your muffin tin and get ready to make some yummy mini pumpkin pies with our recipe!
- Muffin Tin: Even though you’re making “mini” pumpkin pies, you want a regular sized muffin tin.
- Cookie Cutter: It’s important that you use a 3.5″ round cutter in order to get the right size crust for the tins.
Mini Pumpkin Pies
- 2 pie crusts (homemade or store bought)
- 1/2 c. brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/4 tsp. salt
- 1 c. pumpkin puree
- 3/4 c. evaporated milk
- 1 egg, beaten
Process: You need to begin by heating your oven to 400F. Next, flour your counter or table, wherever you’re going to prep your dough. Roll it out (or unroll it) and make sure it has an even thickness of about 1/8″. Cut 18 rounds out of your dough once you have rolled it out.
Fill 9 muffins so you need two muffin tins. Gently press down and make sure that dough is situated inside. You need to pop these in the fridge until ready to fill.
Mix your sugar and spices until it’s well mixed. You add in the pumpkin puree, milk, and egg and mix until it’s fully combined. Spoon the filling into each of the mini pies, you’re looking for about 2 Tbsp. per pie. I like to put a tsp. of water in the empty tins to help balance baking.
Bake for 18-22 minutes until the top of the pie is set. Remove it from the oven, allow to cool, and then chill for at least 3 hours (overnight is best!) You will remove the tins once they are chilled and top with a dollop of whipped cream, and serve!
And there you have it! Decorate these little pies with miniature leaves or whatever your heart desires! Happy Baking!