Mini Pumpkin Pies

These Mini Pumpkin Pies baked in a muffin tin are perfectly portioned, irresistibly adorable, and just as easy as a full-size pie! With creamy spiced pumpkin filling and flaky crusts, they’re ideal for holiday gatherings, cozy nights, or satisfying sweet cravings—plus, you can freeze extras and claim you ate a whole pie guilt-free.

Course Dessert

Cuisine American

Keyword Custard Pie, Mini Pie, mini pumpkin pies, Pumpkin Pie

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 268kcal

Author Evelyn Osborn

Equipment

Ingredients

2 pie crusts unbaked
1 15 ounce can pumpkin puree not pumpkin pie filling or 2 cups fresh pumpkin
1 14 ounce can sweetened condensed milk
2 eggs
1 tablespoon pure vanilla extract
½ cup brown sugar
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
whipped cream topping

Instructions

For filling

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

For crust

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

To finish

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

Nutrition