Mini Pumpkin Pies

No ratings yet

These Mini Pumpkin Pies capture all of the warm, comforting flavors of a traditional pumpkin pie but in a fun, bite-sized version. With a buttery, flaky crust and a rich, spiced pumpkin filling, these mini pies are sure to be a hit at holiday parties, family gatherings, or a cozy dinner with friends!

Course Dessert

Cuisine American

Keyword mini pumpkin pie, mini pumpkin pie recipe, mini pumpkin pies

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 90kcal

Author Trish - Mom On Timeout

Ingredients

14 ounces refrigerated pie crust 1 box
1 cup pumpkin puree not pumpkin pie filling
¾ cup evaporated milk
1 large egg room temperature
¼ cup granulated sugar
2 tablespoons light brown sugar tightly packed
¾ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
¼ teaspoon salt

Toppings

whipped cream
ground cinnamon or pumpkin pie spice

Instructions

Preheat oven to 350ºF. Spray a non-stick (24-cup) mini muffin pan with non-stick spray and set aside. Spray on the inside of the muffins and the top of the muffin tin if you’re using a petaled cookie cutter. This will ensure the petals don’t stick to the top of the pan.
Take pie rounds out of the refrigerator and let them sit on the counter to warm up for approximately 10-15 minutes. They will be easier to roll out.
14 ounces refrigerated pie crust
In a large mixing bowl, beat pumpkin puree, evaporated milk, egg, granulated sugar, brown sugar, spices, vanilla extract and salt for approximately 1 minute until well combined. Scrape down the sides of the bowl as needed. Set aside.
1 cup pumpkin puree, ¾ cup evaporated milk, 1 large egg, ¼ cup granulated sugar, 2 tablespoons light brown sugar, ¾ teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon vanilla extract, ¼ teaspoon salt
On a lightly floured surface, unroll pie crusts until flat. Using a 3-inch round cookie cutter, cut out mini pie crusts. Place the circles in a mini muffin pan, gently pressing the middle of the dough circles into the bottom of the tin. Using a round measuring spoon, help press the dough down into the muffin tin.
14 ounces refrigerated pie crust
Roll out the remaining dough with a rolling pin to ⅛ inch and cut more mini pie crusts out.
Spoon approximately 1 tablespoon of pumpkin mixture into each pie crust.
Bake at 350ºF for 20-22 minutes or until the pie crust turns golden brown. The pumpkin filling will puff up while baking and then come down and level off while cooling.
Remove the pies from the oven and let them cool in the tins for 5-10 minutes before taking them out. After they have cooled for 5-10 minutes, transfer the pies from the muffin tins to a cooling rack. You can slide a butter knife between the pie and the tin to help lift them out.
Top cooled pumpkin pies with whipped cream and a dash of cinnamon.
whipped cream, ground cinnamon

Notes

Each 14-ounce box of pie crust comes with two pie rounds, which yield approximately 14 mini pie rounds per pie round for a total of 28.

Storage Information

Refrigerator: Store leftover mini pies in an airtight container for up to 3 days.

Freezer: For longer-term storage, you can freeze mini pies. Place them in a single layer on a baking sheet and freeze until sold. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw them in the refrigerator overnight before serving.

Cookie Cutter Options

Use a 2.5 to 3 inch cookie cutter for this recipe. The exact size will depend on the your mini muffin pan. Keep in mind the pie crust will shrink up a bit as it bakes. You can use a plain round cutter or any sort of scalloped or flower shaped cutter. Even a square cutter will work and you will end up with cute mini pies! I have a scalloped square cutter that I use occasionally and the pies are adorable. Use what you have or click on any of these links to find more options. This is the cookie cutter I used.

Nutrition