Mini Pumpkin Pies: Simple Bite-Sized Holiday Treats
These mini pumpkin pies offer the perfect balance of creamy spiced custard and a flaky, buttery crust in a portable, handheld format. Perfect for holiday gatherings, these individual treats provide all the comforting, nostalgic flavors of a classic pumpkin pie without the need for slicing or serving dishes. This recipe simplifies the baking process, ensuring every guest enjoys a consistent, perfectly portioned seasonal dessert that is as beautiful as it is delicious.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 12 pies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 rolls pie crust
1 cup pure pumpkin puree
1/2 cup evaporated milk
1 large egg
1/3 cup packed brown sugar
1.5 tsp pumpkin spice blend
Instructions
Preheat oven to 375 degrees Fahrenheit.
Grease a standard muffin tin with non-stick cooking spray or butter.
Cut pie crusts into circles using a three-inch round cookie cutter.
Press each circle gently into the muffin tin cups to form the shells.
Whisk the pumpkin puree, egg, and brown sugar in a medium mixing bowl until smooth.
Stir in the evaporated milk and pumpkin spice until the mixture reaches a uniform consistency.
Spoon approximately two tablespoons of filling into each prepared crust.
Bake for 20 to 25 minutes until the centers set firmly.
Cool the mini pies in the tin for ten minutes before removing them to a wire rack.
Notes
Use a store-bought crust for extra convenience during busy holidays. Ensure the pumpkin puree is not the pre-mixed pumpkin pie filling to maintain control over the sweetness. These can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 9g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://itisrecipes.com/mini-pumpkin-pies/