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Mini Pumpkin Pies Recipe

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★★★★★

4.7 from 55 reviews

These Mini Pumpkin Pies are a classic dessert made personal-sized for easy serving and portion control. Featuring a flaky pie crust filled with a warm, creamy, and spiced pumpkin filling, they are quick and simple to prepare, perfect for fall or Thanksgiving celebrations.

Ingredients

Scale

Pie Crust

  • 1 (14.1 oz) box refrigerated pie dough (should have 2 (9 inch) crusts)

Pumpkin Filling

  • 1 (15 oz) can pumpkin purée
  • 1 (14 oz) can condensed milk
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Serving

  • Cool whip

Instructions

  1. Prepare Oven and Muffin Tin: Preheat your oven to 350 degrees F and spray a standard 12-slot non-stick muffin tin with cooking spray. Set it aside for later.
  2. Cut Pie Dough: Roll out the two pie crusts side by side on a clean surface. Use a 4.5-inch round cookie cutter to cut 4 circles from each crust, totaling 8 rounds. Combine the leftover dough, roll it out again, and cut 4 more rounds to make 12 pie crust circles in total.
  3. Line Muffin Tin: Gently press one pie crust round into each muffin slot, shaping it to form the mini pie shells. Repeat for all 12 slots and set the tin aside.
  4. Mix Filling: In a large mixing bowl, whisk together the pumpkin purée, condensed milk, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth and fully combined.
  5. Fill Pies: Evenly distribute the pumpkin filling into each pie crust shell. Using a cookie scoop helps to fill accurately and evenly.
  6. Bake: Place the filled muffin tin in the preheated oven and bake for 30 to 40 minutes, or until the filling is set and no longer jiggly in the center.
  7. Cool: Allow the mini pumpkin pies to cool completely in the pan to set properly.
  8. Store and Serve: Store the pies in an airtight container in the refrigerator until ready to serve. Serve chilled topped with cool whip and enjoy!

Notes

  • These pies may have a slight condensation when cooled or stored in the refrigerator, but this does not affect their texture or flavor.
  • Store refrigerated for 3-4 days or freeze for 4-5 months. To reheat, thaw in the refrigerator and warm in the oven.
  • The recipe uses common fall spices such as cinnamon, ginger, nutmeg, and cloves, enhancing the classic pumpkin pie flavor.

Keywords: fall, mini pumpkin pies, thanksgiving dessert, pumpkin, personal-sized pies, autumn dessert

Find it online: https://reemcook.com/mini-pumpkin-pies-recipe/