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Mini Pumpkin Pies

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These mini pumpkin pies are a bite-sized version of the classic dessert, featuring a buttery crust and creamy, spiced pumpkin filling. Perfect for parties, holidays, or a quick seasonal treat.

Ingredients

  • 2 pre-made pie crusts or homemade pie dough
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • Whipped cream (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Roll out the pie crusts and cut out 3.5 to 4-inch circles to fit standard muffin tin cups.
  3. Grease the muffin tin and press each dough circle into the cups to form mini crusts.
  4. In a bowl, mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  5. Fill each crust with the pumpkin mixture, leaving a little space at the top.
  6. Bake for 25–30 minutes or until centers are set and a toothpick inserted comes out clean.
  7. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  8. Top with whipped cream before serving, if desired.

Notes

Blind bake crusts for 5 minutes to avoid sogginess.Use graham cracker crust for a different flavor.Add maple syrup to the filling for extra depth.Store in the fridge up to 4 days or freeze for 2 months.Use a 3.5 to 4-inch cutter for best fit in muffin tins.

Nutrition

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