Description
Mini Pumpkin Pies are bite-sized treats filled with creamy pumpkin custard, wrapped in flaky golden crusts, and topped with whipped cream. Perfect for fall gatherings or anytime you want a little taste of autumn in a single delicious bite.
Ingredients
Scale
- 1 package (2 sheets) refrigerated pie dough
- 1 cup pumpkin purée
- 1 large egg
- 1 egg yolk
- 1/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a bowl, whisk together pumpkin purée, egg, yolk, both sugars, spices, salt, vanilla, and evaporated milk until smooth.
- Roll out the pie dough and cut into circles (about 3 to 4 inches wide) using a cookie cutter. Gently press into the muffin tin wells.
- Spoon about 1 tablespoon of filling into each crust shell, smoothing the tops.
- Bake for 20 to 25 minutes, until the filling is set and crust is golden brown.
- Let them cool completely in the pan, then gently lift out. Top with whipped cream before serving.
Notes
- Use flower-shaped cookie cutters for a decorative crust edge.
- Don’t overfill the mini crusts to avoid spillage.
- Let pies cool before adding whipped cream to prevent melting.
- Store in the fridge for up to 3 days or freeze without topping.