Mini Pumpkin Pies

Pumpkin Pie baked in cupcake pans to create individual mini pies

Course Dessert
Cuisine American
Keyword Custard Pie, Mini Pie, Pumpkin Pie
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Evelyn



For filling

  1. In a small bowl, mix sugar, cloves, cinnamon, ginger and nutmeg until blended.
  2. 2.. Beat eggs in large mixing bowl, whip in pumpkin, vanilla and sweetened condensed milk.
  3. Add sugar-spice mixture and mix well

For crust

  1. Roll pie dough on lightly floured surface
  2. Using a 3-inch round cutter, cut out rounds, rerolling and cutting until all the dough is gone.
  3. Spray a muffin pan with cooking spray
  4. Carefully place each round into muffin cups, pressing down

To finish

  1. Preheat oven to 375
  2. Carefully spoon filling into pie cups making sure not to overfill
  3. Bake for 20-25 minutes until filling is set and crust is brown
  4. Let cups cool completely on wire rack before attempting to remove them from the muffin tin ( use a very thin sharp knife to run around the edges before removing)
  5. Top with whip cream topping