Description
Get ready to wow your guests this holiday season with Bite-Sized Mini Pumpkin Pies! These handheld treats are everything you love about traditional pumpkin pie, but in perfectly portioned bites. With a flaky crust, creamy pumpkin filling, and optional whipped cream topping, they’re as festive as they are delicious. Whether it’s Thanksgiving, Friendsgiving, or a holiday potluck, these mini pies will be the talk of the dessert table.
Ingredients
For the Mini Pumpkin Pies:
- 1 (15-oz) package ready-to-bake pie crusts
- 1 (15-oz) can pumpkin purée (not pumpkin pie filling)
- 1 (12-oz) can evaporated milk
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Optional Toppings:
- Whipped cream
- Ground cinnamon
Instructions
Step 1: Prepare the Pie Crusts
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts and use a round cookie cutter (3–4 inches in diameter) to cut circles.
- Gently press each circle into the cups of a standard muffin tin, forming mini pie shells. Set aside.
Step 2: Make the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, and cloves until smooth.
- Ensure the mixture is creamy and free of lumps by whisking for an extra minute if needed.
Step 3: Fill the Mini Pies
- Spoon the filling into each prepared crust, filling about ¾ full. Avoid overfilling, as the filling may expand during baking.
Step 4: Bake the Mini Pies
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Let the pies cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 5: Add the Finishing Touches
- Once cooled, top each pie with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flair.
Notes
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Make-Ahead Tip: You can prepare the pies a day in advance. Store them in an airtight container at room temperature, and add whipped cream just before serving.
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Avoid Soggy Crusts: To prevent soggy crusts, lightly pre-bake the pie shells for 5 minutes before adding the pumpkin filling.
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Room-Temperature Ingredients: Ensure the eggs and evaporated milk are at room temperature for a smoother filling and better texture.
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Custom Toppings: Get creative with toppings! Besides whipped cream, try drizzling caramel sauce, adding candied pecans, or sprinkling crushed ginger snaps for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American