Description
These Mini Pumpkin Pies are perfect bite-sized treats for the fall season. Made with a flaky refrigerated pie crust and a spiced pumpkin filling, they bake quickly and can be topped with a delicious cinnamon-spiced whipped cream for an extra festive touch. Ideal for gatherings and easy to serve, these pies deliver classic pumpkin pie flavor in convenient mini portions.
Ingredients
Scale
For the Pie Crusts
- 1 package refrigerated pie crusts (enough for 12 mini pies)
For the Pumpkin Filling
- 3/4 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
For Spiced Whipped Cream (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when you finish preparing the pies.
- Prepare the Crusts: Roll out the refrigerated pie crusts on a lightly floured surface. Cut out circles that will fit into the cups of a standard 12-cup muffin tin.
- Form the Pie Cups: Gently press each circular crust into the muffin tin cups, shaping them into little pie cups. Set aside while you prepare the filling.
- Make the Pumpkin Filling: In a mixing bowl, combine the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, egg, evaporated milk, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Fill the Pie Crusts: Pour the pumpkin filling evenly into each pie crust cup, filling them approximately 3/4 full to allow room for the filling to set without overflowing.
- Bake the Mini Pies: Place the muffin tin in the preheated oven and bake the pies for 20-25 minutes. Bake until the centers are set (no longer jiggly) and the crusts turn golden brown.
- Cool the Pies: Remove the pies from the oven and allow them to cool completely in the muffin tin before removing. This helps the filling to firm up and makes the pies easier to handle.
- Prepare the Spiced Whipped Cream (optional): In a chilled bowl, beat the heavy cream with powdered sugar and cinnamon until soft peaks form, creating a lightly spiced whipped cream perfect for topping.
- Serve: Garnish each cooled mini pumpkin pie with a dollop of the spiced whipped cream if desired. Enjoy the pies as a delightful autumn dessert or festive treat.
Notes
- Using refrigerated pie crusts saves time but you can make your own pie dough if preferred.
- Make sure not to overfill the pie crusts to prevent spills during baking.
- The spiced whipped cream is optional but adds a lovely creamy contrast to the spiced pumpkin filling.
- Allow pies to cool fully before removing from the muffin tin to keep them intact.
- Store leftovers covered in the refrigerator for up to 3 days.
