Mini Pumpkin Pies
These mini pumpkin pies are cozy, easy to make, and perfect for snacks or desserts, featuring a warm pumpkin filling in a crisp crust.
Ingredients
For the Filling
- 1 can pumpkin puree (15 oz, unsweetened)
- 1 can sweetened condensed milk (14 oz)
- 2 medium eggs, plus 1 extra yolk (room temperature) Use room temperature for smoother filling.
- 1 small pinch salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
For the Crust
- 1 box store-bought pie crust (kept chilled) Keep it cold for flakier crust.
Instructions
Preparation
- Take the pie dough out of the fridge a few minutes before rolling so it’s easier to handle.
- Set the oven to 400°F (200°C). Lightly butter or spray a muffin tin.
- Roll the chilled pie dough flat. Cut circles a bit larger than the muffin wells using a round cutter.
- Press the crust into each cup and let the edges fold naturally.
Filling Preparation
- In a medium bowl, combine the pumpkin puree and sweetened condensed milk.
- Add the 2 eggs and the extra yolk. Mix in the cinnamon, ginger, nutmeg, and a small pinch of salt.
- Whisk gently until the filling is smooth and silky, avoiding over-beating.
Baking
- Spoon the filling into each prepared crust, filling just below the top.
- Bake at 400°F for 10 minutes, then lower the oven to 325°F (160°C) and bake for another 10 minutes.
- Cover crust edges with foil if they brown too quickly.
- Move the mini pies to a cooling rack for at least 10 minutes before serving.
Notes
Serve warm with a dollop of whipped cream, sprinkle cinnamon or chopped nuts. Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. Freeze for up to 1 month.