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Mini Pumpkin Pies

These mini pumpkin pies are the perfect individual treat for fall! They’re simple, sweet and super delicious. Plus, they’re really easy to make thanks to the magic of store-bought pie crusts.

Course Dessert
Cuisine American
Keyword pie, pumpkin pie
Prep Time 15 minutes
Cook Time 22 minutes
Cool 15 minutes
Total Time 52 minutes
Servings 21 pies

Ingredients

  • 15 oz package ready-to-bake pie crusts
  • 15 oz can pumpkin puree NOT pumpkin pie filling
  • 12 oz evaporated milk
  • 3/4 c, brown sugar
  • 2 eggs large
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Topping

  • whipped cream if desired
  • ground cinnamon if desired

Instructions

  1. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.

  2. Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.

  3. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.

  4. Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.

  5. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!