Description
Mini pumpkin pies are the perfect bite-sized fall dessert, featuring creamy pumpkin filling, flaky crust, and warm spices. These handheld treats are ideal for Thanksgiving, Halloween, or any autumn celebration. With simple ingredients and quick bake time, they’re a festive and easy-to-make dessert.
Ingredients
12 mini pie crusts
1 cup pumpkin puree
1/2 cup brown sugar
2 large eggs
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Whipped cream for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. Roll out pie dough and cut into 3.5 to 4-inch circles. Press into muffin tin cavities.
3. In a bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
4. Fill each pie crust nearly to the top with the pumpkin mixture.
5. Bake for 20–25 minutes, until filling is set and toothpick comes out clean.
6. Cool completely in the muffin tin before removing.
7. Serve with whipped cream or a dusting of cinnamon if desired.
Notes
Use store-bought crust for convenience or homemade for extra flavor.
Let the pies cool completely before removing to avoid breakage.
Great for freezing—wrap individually and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 135
- Sugar: 9g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg