Description
These Mini Pumpkin Pies are the perfect handheld treat—flaky crust, creamy spiced filling, and topped with whipped cream for a festive bite that’s ideal for Thanksgiving, parties, or cozy nights in!
Ingredients
For the Crust:
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2 (9-inch) unbaked pie crusts (homemade or store-bought)
For the Filling:
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1 (15 oz) can pumpkin purée (not pie filling)
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â…“ cup brown sugar
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2 tbsp granulated sugar
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1½ tsp pumpkin pie spice
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¼ tsp salt
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¾ cup evaporated milk
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1 large egg
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½ tsp vanilla extract
For the Topping:
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1 cup whipped cream
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Cinnamon or caramel drizzle (optional)
Instructions
1. Prep the Crusts
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Preheat oven to 375°F (190°C).
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Cut pie dough into 24 small circles (use a 3-inch cutter or glass).
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Press circles into greased muffin tins, crimping edges. Chill 10 mins.
2. Make the Filling
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Whisk pumpkin, sugars, spice, salt, milk, egg, and vanilla until smooth.
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Pour into crusts, filling ¾ full.
3. Bake & Cool
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Bake 25-30 mins until set.
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Cool completely before removing from pans.
4. Serve & Enjoy!
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Top with whipped cream and a dusting of cinnamon.
Notes
✅ Use cold pie dough for flaky crusts.
✅ Don’t overfill—pies puff while baking!
✅ Freeze unbaked for easy make-ahead.
- Prep Time: 25 min
- Cook Time: 30 mins
Nutrition
- Calories: 90 kcal per serving
- Fat: 4g
- Carbohydrates: 12g
- Protein: 1g