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

1 package refrigerated pie crusts (2 crusts)
1 can (15 ounces) pumpkin puree
¾ cup evaporated milk
⅔ cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
Optional toppings: whipped cream, chopped pecans, caramel sauce

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Prepare Crusts: Roll out refrigerated pie crusts. Cut into 4-inch circles. Press each circle into muffin cups to form mini pie shells.
Make Filling: In a medium bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
Fill Pies: Spoon pumpkin filling evenly into each crust, filling about ¾ full.
Bake: Bake for 25-30 minutes until filling is set and crust is golden.
Cool: Let mini pies cool in pan for 10 minutes, then transfer to wire rack to cool completely.
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