Why You’ll Love This Recipe
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Perfect Portions: Individual pies make serving and sharing easy.
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Classic Flavor: Traditional pumpkin pie spices deliver comforting warmth.
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Flaky Crust: Buttery crust balances the creamy pumpkin filling.
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Great for Entertaining: Elegant and convenient for parties and holiday meals.
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Customizable: Top with whipped cream, nuts, or caramel drizzle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 package refrigerated pie crusts (2 crusts)
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1 can (15 ounces) pumpkin puree
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¾ cup evaporated milk
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⅔ cup granulated sugar
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2 large eggs
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
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Optional toppings: whipped cream, chopped pecans, caramel sauce
Directions
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Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
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Prepare Crusts: Roll out refrigerated pie crusts and cut into 4-inch circles. Press each circle into muffin cups to form mini pie shells.
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Make Filling: In a medium bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
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Fill Pies: Spoon the pumpkin filling evenly into each prepared crust, filling about ¾ full.
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Bake: Bake for 25-30 minutes, or until filling is set and crust is golden.
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Cool: Remove from oven and let mini pies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Serve: Top with whipped cream, nuts, or caramel drizzle as desired.
Servings and Timing
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Yield: 12 mini pies
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Prep Time: 15 minutes
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Bake Time: 25-30 minutes
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Total Time: Approximately 45 minutes
Variations
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Crust Alternatives: Use graham cracker or gingersnap crust for a different texture and flavor.
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Spice Blend: Add nutmeg or allspice for extra warmth.
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Sweetener Options: Substitute sugar with maple syrup or honey.
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Vegan Version: Use dairy-free milk and egg replacers.
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Toppings: Sprinkle with toasted coconut, drizzle with chocolate, or add a sprinkle of cinnamon sugar.
Storage/Reheating
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Storage: Store mini pies in an airtight container in the refrigerator for up to 3 days.
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Freezing: Freeze unbaked mini pies for up to 1 month; bake from frozen adding a few extra minutes.
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Reheating: Warm in the oven at 325°F for 10 minutes or microwave for 20-30 seconds.
FAQs
Can I use homemade pie crust?
Yes, homemade crust works wonderfully for these mini pies.
How do I prevent the crust from getting soggy?
Blind bake the crust for 5 minutes before adding filling to help prevent sogginess.
Can I make these ahead of time?
Yes, prepare and bake ahead, then refrigerate until serving.
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s cooked and pureed smoothly before using.
Are these suitable for kids?
Yes, these mini pies are perfect kid-friendly treats.
Can I double the recipe?
Yes, just double ingredients and use two muffin tins.
Can I freeze baked mini pies?
Yes, freeze baked pies wrapped tightly for up to 1 month.
How do I know when the filling is done?
The filling should be set with a slight jiggle in the center.
Can I make a gluten-free version?
Yes, use gluten-free pie crust.
What are some good toppings?
Whipped cream, chopped nuts, caramel sauce, or a dusting of cinnamon.
Conclusion
Mini Pumpkin Pies are a delightful and convenient way to enjoy classic pumpkin pie flavors in perfectly portioned servings. Easy to make and sure to impress, they are ideal for holiday celebrations, fall gatherings, or anytime you want a cozy, festive dessert. Customize with your favorite toppings to make them uniquely yours!
Mini Pumpkin Pies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Pumpkin Pies are adorable single-serving pies featuring a flaky, buttery crust filled with creamy, spiced pumpkin filling. Perfect for holidays or fall celebrations, these easy-to-make mini pies deliver all the cozy flavors of traditional pumpkin pie in a convenient, portioned size ideal for sharing and entertaining.
Ingredients
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1 package refrigerated pie crusts (2 crusts)
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1 can (15 ounces) pumpkin puree
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¾ cup evaporated milk
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⅔ cup granulated sugar
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2 large eggs
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
- Optional toppings: whipped cream, chopped pecans, caramel sauce
Instructions
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Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
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Prepare Crusts: Roll out refrigerated pie crusts. Cut into 4-inch circles. Press each circle into muffin cups to form mini pie shells.
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Make Filling: In a medium bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
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Fill Pies: Spoon pumpkin filling evenly into each crust, filling about ¾ full.
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Bake: Bake for 25-30 minutes until filling is set and crust is golden.
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Cool: Let mini pies cool in pan for 10 minutes, then transfer to wire rack to cool completely.
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Serve: Top with whipped cream, nuts, or caramel drizzle as desired.
Notes
Blind bake crusts 5 minutes for less sogginess.Substitute sugar with maple syrup or honey.Use graham cracker or gingersnap crust for variation.Add nutmeg or allspice for extra spice depth.Vegan option: dairy-free milk and egg replacer.Top with toasted coconut, chocolate drizzle, or cinnamon sugar
