Description
Mini pumpkin pies are the quintessential autumn dessert, captivating everyone with their delightful combination of flavors and textures.
Ingredients
Scale
- 1 package refrigerated pie crusts (or homemade)
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your mini pumpkin pies bake evenly, achieving that lovely golden-brown color. Additionally, lightly grease a 12-cup muffin tin; this step is key in preventing the pies from sticking, making them easier to remove once baked.
- Using a rolling pin, roll out your refrigerated pie crusts. If you’re feeling adventurous, you can certainly use a homemade crust! Carefully cut out circles that will fit into the muffin cups. Gently press each circle into the greased cups, ensuring they are well-formed to hold the filling. This is where the magic begins, so take your time to create an even crust!
- In a mixing bowl, whisk together the canned pumpkin puree, packed brown sugar, and the egg until fully combined. To this mixture, add evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Whisk thoroughly until you achieve a smooth consistency—this filling is where you get that glorious pumpkin flavor, with the spices adding warmth and depth.
- With the filling ready, it’s time to bring everything together. Spoon the pumpkin mixture into each crust-lined muffin cup, filling them about three-quarters full. Be careful not to overfill as it might overflow during baking, so keep an eye on it!
- Place the muffin tin in the oven and bake for approximately 20-25 minutes. They are done when the filling has set—poke them gently; it should feel firm but still have a little jiggle. Once baked, remove from the oven and allow them to cool slightly. Patience is key as letting them cool will help them come out of the tin much easier!
Notes
For a flakier crust, chill the pie dough before rolling it out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 95 mg
- Protein: 2 g