Mini Pumpkin Pies

Little mini pumpkin pies are the perfect dessert for the holidays. Old fashioned, homemade recipe with cinnamon, nutmeg, and cloves. Makes 24 mini pies in about 30 minutes.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 138kcal

Author Anne Clark

Equipment

24-cup mini muffin pan
3-inch mason jar lid, cookie cutter, or biscuit cutter
large mixing bowl
whisk
measuring cup(s)
measuring spoons

Ingredients

1 15-oz. package ready-to-bake pie crusts
1 15-oz. can pumpkin puree (not pumpkin pie filling)
12 oz evaporated milk
¾ cup brown sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Instructions

Preheat oven to 425°F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
Use a wide-mouth jar lid to cut circles from the pie crust. Place the pie circles into the muffin cups, pressing them down. If necessary, softly knead and roll out any remaining dough from the cut rings to create a total of 24 circles.
Combine the remaining ingredients in a large mixing bowl until you have a smooth consistency.
Divide the filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350F and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove the pan from oven and let cool for 10-15 minutes. Remove the mini pies from the muffin pan to finish cooling. Right before serving, top with whipped cream. Garnish with some ground cinnamon, if desired.

Notes

Serve these little pies with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. For a refreshing contrast, you can also offer a side of berries or fruit.

Keep your pumpkin pies fresh by storing them in the refrigerator. Store them covered, in an airtight container for up to 3 days.

Nutrition