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Mini Pumpkin Pies recepe

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Mini Pumpkin Pies are individual-sized versions of the classic dessert, featuring a buttery crust and creamy, spiced pumpkin filling. Perfect for parties, dessert tables, or portion-controlled treats, they offer all the comforting flavors of traditional pumpkin pie in a bite-sized form.

Ingredients

  • 2 refrigerated pie crusts (or homemade pie dough)
  • 1 cup canned pumpkin puree
  • 3/4 cup sweetened condensed milk or evaporated milk
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: Whipped cream for topping

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin.
  2. Roll out the pie crusts and cut into 3.5–4 inch rounds. Press each circle into the muffin cups to form mini pie shells. Chill while preparing filling.
  3. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  4. Spoon the filling into each crust, filling each about 3/4 full.
  5. Bake for 20–25 minutes, or until the centers are set and a toothpick inserted comes out clean.
  6. Cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
  7. Top with whipped cream if desired before serving.

Notes

Use store-bought pumpkin pie filling as a shortcut—reduce added sugar and spices accordingly.To make dairy-free, use coconut milk and dairy-free pie crust.Mini muffin tins can be used for smaller pies; reduce baking time to 12–15 minutes.Freeze cooled pies in a single layer and thaw overnight in the fridge before serving.Garnish with whipped cream, cinnamon sugar, or chopped pecans for extra flair.

Nutrition

Find it online: https://cookibly.com/mini-pumpkin-pies-recepe/