Mini Pumpkin Pies

Little mini pumpkin pies are the perfect dessert for the holidays. Old fashioned, homemade recipe with cinnamon, nutmeg, and cloves. Makes 21 mini pies in about 30 minutes.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 147kcal

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 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.

Notes

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

Nutrition