Mini Pumpkin Pies Recipe
Adorable mini pumpkin pies are the perfect bite-sized dessert for your Thanksgiving dinner or holiday party. Easy to make and bursting with classic pumpkin spice flavor, these mini pies are sure to be a hit!
Servings: 21 mini pies
Calories: 167kcal
Ingredients
- 15 ounces Pie crusts ready-to-bake
- 15 ounces Pumpkin puree not pumpkin pie filling
- 12 ounces Evaporated milk
- ¾ cup Brown sugar
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground cloves
Toppings
- Whipped cream
- Ground cinnamon
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Video
Notes
These mini pumpkin pies can be stored in the refrigerator for up to 4 days.
Nutrition
Serving: 1 | Calories: 167kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 123mg | Fiber: 1g | Sugar: 10g
