Mini Pumpkin Pies
Individual pumpkin pies baked in a muffin tin with a flaky crust and a spiced, custardy pumpkin filling.
Servings: 12 mini pies
Calories: 210kcal
Cost: 2
Equipment
- 12-cup muffin tin
- 4-inch round cutter
- mixing bowl
- whisk
- wire cooling rack
- thin knife
Ingredients
- 1 box (14.1 oz) refrigerated pie crust (2 crusts)
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 large egg
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- whipped cream, for serving (optional)
Instructions
- Preheat oven to 375°F and grease a standard 12-cup muffin tin well.
- Unroll pie crusts on a lightly floured surface and cut 12 rounds using a 4-inch round cutter, re-rolling scraps as needed.
- Press one round into each muffin cup, gently pressing up the sides.
- Whisk pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, salt, and vanilla extract together until smooth.
- Divide filling evenly among crusts, about 3 tablespoons each.
- Bake at 375°F for 20 to 22 minutes, until filling is set with a slight jiggle in the center and crust edges are golden.
- Cool in the pan 15 minutes, then run a thin knife around the edges and lift out onto a wire rack.
- Chill at least 1 hour before serving; top with whipped cream just before serving.
Notes
Store covered in the refrigerator for up to 4 days. Freeze baked, unfrosted pies in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving. Top with whipped cream just before serving if desired.