Mini Pumpkin Pies
These easy Mini Pumpkin Pies are a cute, bite-sized Thanksgiving dessert made with store-bought pie crust, and creamy pumpkin filling. Perfect for holiday parties, Friendsgiving, and make-ahead desserts!
Servings: 6 servings
Calories: 301kcal
Ingredients
- 1 box refrigerated pre-made pie crust, (2 crusts)
- 1 (15oz.) can pumpkin puree
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ cup evaporated milk
- ¾ cup brown sugar
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350℉ and lightly grease a muffin tin.
- Roll out the refrigerated pie crust on a lightly floured surface. Use a round cookie cutter or drinking glass to cut circles slightly larger than the muffin cups.
- Gently press each pie crust circle into the muffin tin, making sure the dough covers the bottom and sides.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, cinnamon and pumpkin pie spice until smooth and combined.
- Spoon the pumpkin mixture into each pie crust cup, leaving a little room at the top.
- Roll out the remaining pie crust and use a leaf-shaped cookie cutter to stamp out small leaves.
- Place a pie crust leaf on top of each mini pie and bake for 25-30 minutes or until filling is set.
- Allow them to cool in the muffin tin before removing and top with whipped cream if desired.
Notes
How to Store Mini Pumpkin Pies
- Refrigerator: Once they have completely cooled, place them in an airtight container and store in the fridge for up to 4 days.
- Freezer: These mini pies also freeze well! Place the cooled pies on a baking sheet and freeze until firm. Transfer them to a freezer-safe container and freeze for up to 2 months. Thaw in freezer overnight before serving.
- Reheating: Warm in oven at 350℉ for about 5 minutes or until warmed through.
Nutrition
Calories: 301kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g | Potassium: 186mg | Fiber: 1g
