Description
Delightfully bite-sized mini pumpkin pies perfect for Thanksgiving or any holiday gathering. These individual pies feature a flaky refrigerated pie crust filled with a smooth pumpkin custard spiced with cinnamon, ginger, and cloves, offering a classic fall flavor in a convenient, easy-to-serve form.
Ingredients
Scale
Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Topping (Optional)
- Whipped cream
- Cinnamon sugar
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature before you start assembling the pies.
- Prepare Crusts: Roll out the refrigerated pie crusts and use a 3-inch cookie cutter or glass to cut out circles. Press each circle carefully into the cups of a greased muffin tin to create mini pie shells.
- Make Filling: In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, ground ginger, ground cloves, and salt until the mixture is smooth and fully combined.
- Fill Crusts: Evenly pour the pumpkin filling into each prepared crust, filling each about three-quarters full to leave room for the filling to set without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and a toothpick inserted in the center comes out clean.
- Cool: Let the mini pies cool in the muffin tin for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Serve: Before serving, optionally top each mini pie with whipped cream or a sprinkle of cinnamon sugar for an extra festive touch.
Notes
- These mini pumpkin pies can be made ahead and refrigerated for up to 3 days to save time on holidays.
- They freeze well for up to 2 months; simply thaw overnight in the refrigerator before serving.
