A muffin tin turns pumpkin pie into little individual desserts, with spiced filling inside golden pastry shells. The crusts get a short blind bake before the filling goes in.
Before you begin: Unroll the pie crusts on a lightly floured surface and cut out circles using a 3.5-4 inch cutter. Press into greased muffin tin wells.
Print
Mini Pumpkin Pies: 12 Irresistible Bites for Fall Gatherings
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delicious mini pumpkin pies perfect for fall gatherings.
Ingredients
- 1 package (14 oz) refrigerated pie crusts
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream (optional, for topping)
- Ground cinnamon (optional, for garnish)
Instructions
- Unroll the pie crusts on a lightly floured surface and cut out circles using a 3.5-4 inch cutter. Press into greased muffin tin wells.
- Preheat oven to 375°F (190°C). Blind bake crusts for 5 minutes to avoid soggy bottoms.
- In a bowl, whisk pumpkin puree, condensed milk, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Fill each crust 3/4 full with pumpkin filling using a measuring cup or spoon.
- Bake for 20-25 minutes until filling is set and crusts are golden.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. Top with whipped cream and cinnamon if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Mini Pumpkin Pies: 12 Irresistible Bites for Fall Gatherings — A muffin tin turns pumpkin pie into little individual desserts, with spiced filling inside golden pastry shells. The crusts get a short blind bake before the filling goes in. Jump
Why This Recipe Works
- Muffin-tin wells hold individual pastry portions in shape.
- A short blind bake precedes the pumpkin filling.
- Cooling first in the tin gives the pies time to set before moving them.
Practical Tips
Use the specified 3.5-4-inch crust circles and fill the shells only three-quarters full.
Serving and Variations
Cool fully before optional whipped cream and cinnamon. Allow for the blind bake and cooling steps as well as the main bake; the card's total is not a promise of ready-to-serve time.
Storage
Keep cooled pumpkin custard pies refrigerated in a covered container, including any whipped-cream topping.
Frequently Asked Questions
What should I prepare before starting?
Use the specified 3.5-4-inch crust circles and fill the shells only three-quarters full.
Where are the complete quantities and instructions?
Use the original recipe card above; its ingredient quantities and method have not been changed.
How should I serve this?
Cool fully before optional whipped cream and cinnamon. Allow for the blind bake and cooling steps as well as the main bake; the card's total is not a promise of ready-to-serve time.
How should I store leftovers?
Keep cooled pumpkin custard pies refrigerated in a covered container, including any whipped-cream topping.
Related Recipes
- Christmas Cracker Toffee with Chocolate
- New Orleans Pecan Clusters with Caramel and Chocolate
- Butternut Squash Apple Bake with Cinnamon
- Orange Cranberry Sauce with Cinnamon and Cloves
Recipe source
The original Tasty recipe card on this page remains the source for quantities, temperatures and method.
Recipe author: Jannet Lisa
