Description

This recipe for the Best Mini Pumpkin Pies features a smooth, spiced pumpkin filling nestled in crisp, flaky 3.5-inch pie crusts, baked perfectly to a golden finish. These bite-sized pies are ideal for holiday gatherings or anytime dessert cravings, combining classic pumpkin pie flavors with convenient, individual servings.

Ingredients

2 9-inch unbaked pie crusts
1/3 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin puree
3/4 cup evaporated milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Homemade whipped cream for topping

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Instructions

Preheat oven to 400°F.
Roll out pie crusts to 1/8-inch thickness and cut 18 circles using a 3 1/2-inch cutter.
Press each circle into the cups of a muffin pan and refrigerate.
In a bowl, mix together brown sugar, granulated sugar, pumpkin pie spice, and salt.
Add pumpkin puree, evaporated milk, beaten egg, and vanilla extract. Whisk until smooth.
Remove muffin pans from refrigerator and spoon 2 tablespoons of filling into each crust.
Bake for 16 to 20 minutes until filling is set and crusts are golden.
Cool on a wire rack for 30 minutes, then remove mini pies from pans.
Chill for at least 3 hours before serving. Top with homemade whipped cream.

Notes

Substitute evaporated milk with coconut milk or regular milk if needed. Use store-bought whipped cream if preferred. Make ahead by baking and chilling pies; keep refrigerated up to 2 days. If crust gets soggy, bake a few minutes longer to firm edges. Avoid overfilling to prevent spillage. Use a sharp cutter for clean crust circles.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American