Description
These Adorable Mini Pumpkin Pies offer a delightful twist on the classic fall favorite, featuring a smooth and spiced pumpkin filling nestled in flaky pie crusts. Perfectly portioned for individual servings, these mini pies are easy to make and ideal for holiday gatherings or cozy autumn treats.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought or homemade)
Pumpkin Filling
- 1 cup canned pumpkin puree
- ½ cup packed light brown sugar
- ⅓ cup whole milk (or evaporated milk)
- 1 large egg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking and ensure easy removal of the mini pies.
- Cut and shape pie crusts. Roll out the pie crusts on a flat surface and cut into 3-inch rounds using a cutter or a small bowl. Press each round firmly into the muffin tin cups to form the base and sides of the mini pies.
- Make the pumpkin filling. In a mixing bowl, whisk together the canned pumpkin puree, light brown sugar, whole milk, large egg, ground cinnamon, ground ginger, ground nutmeg, and salt until the mixture is completely smooth and evenly combined.
- Fill the crusts. Spoon the pumpkin filling into each crust-lined muffin cup, filling them about ¾ full to allow space for the filling to expand while baking.
- Bake the mini pies. Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the crust edges turn golden brown and the pumpkin filling is set and firm to the touch.
- Cool before serving. Remove the mini pies from the oven and allow them to cool completely in the muffin tin before removing them to plate and serve.
Notes
- Use evaporated milk as an alternative to whole milk for a creamier texture.
- If you prefer, sprinkle a pinch of extra cinnamon or nutmeg on top before baking for added flavor.
- Ensure the pies are completely cooled to let the filling firm up for easier handling.
- The fresh parsley garnish adds a subtle, unique twist but can be omitted if preferred.
- These mini pies can be stored in an airtight container refrigerated for up to 3 days.
