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mini pumpkin pies

Mini Pumpkin Pies

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Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 package refrigerated pie crusts or homemade if you prefer
  • 1 cup canned pumpkin puree
  • ½ cup brown sugar packed
  • 1 large egg
  • ½ cup evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • Optional whipped cream for topping

Equipment

  • Muffin tin (standard size or mini)
  • Round cookie cutter (about 3–4 inches)
  • Mixing bowls (large and medium)
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

Prepare the Crust
  1. begin by combining flour and cold, diced butter in a mixing bowl. It is crucial to mix these ingredients until they achieve a crumbly consistency, which is vital for attaining a flaky texture.
  2. Gradually add ice water until the dough holds together.
  3. Once prepared, wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to facilitate easier rolling.
  4. Preheat Oven & Prep Tin
  5. Preheat your oven to 350°F (175°C). Lightly grease the muffin tin or line with paper cups.
Cut & Fit the Crusts
  1. Roll out the pie crust and cut into circles using a cookie cutter. Gently press each circle into the muffin tin cups, shaping them into little pie shells.
Mix the Pumpkin Filling
  1. In a large bowl, whisk together pumpkin puree, brown sugar, egg, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
Fill & Bake
  1. Spoon the pumpkin filling into each crust shell until almost full. Bake for 20–25 minutes, or until the crust is golden and the filling is set.
Cool & Serve
  1. Let the mini pies cool in the tin for 10 minutes, then transfer to a cooling rack. Serve warm or chilled, topped with whipped cream if desired.

Video

Notes

Tips for Best Results

  • Chill pie dough slightly before cutting to make it easier to handle.
  • Don’t overfill the crusts — leave a tiny gap to prevent overflow.
  • Check doneness by inserting a toothpick in the center — it should come out clean.
  • Use a mini muffin pan for bite-sized treats or a standard muffin pan for slightly larger portions.
  • Store leftovers in the fridge for up to 3 days, or freeze for later.
  • Top with whipped cream or caramel drizzle just before serving for extra flair.