Simple Mini Pumpkin Pies Recipe
Craving a taste of autumn? These adorable Mini Personal Pumpkin Pies are the perfect treat! Each bite-sized pie is filled with a creamy pumpkin filling and wrapped in a flaky pie crust. They're so easy to make and perfect for sharing with friends and family. Plus, they're a great way to get your pumpkin spice fix without committing to a whole pie.
Makes: 21 mini pies
Ingredients
- 15- oz. package ready-to-bake pie crusts
- 15- oz. can pumpkin puree not pumpkin pie filling
- 12- oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Optional Toppings
- Whipped cream
- Ground cinnamon
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
