Mini Pumpkin Pies
These bite-sized pumpkin pies deliver rich autumn spice in a flaky crust, perfect for holiday gatherings or a cozy dessert for two.
Ingredients
Crust
- 2 rolls refrigerated pie crust chilled and cut into 2.5-inch rounds
Filling
- 0.75 cup pumpkin puree use pure pumpkin, not pie filling
- 0.5 cup evaporated milk or half-and-half
- 1 egg room temperature, beaten
- 0.33 cup packed brown sugar firmly packed
- 1 teaspoon pumpkin pie spice freshly ground preferred
- 1 pinch salt
Instructions
Prepare
- Preheat oven to 375°F and coat a 24-cup mini muffin pan with nonstick spray.
- Unroll pie crusts on a lightly floured surface; use a 2.5-inch round cutter to cut out 24 circles.
- Press each dough circle into the prepared muffin cups, ensuring edges reach the top.
Filling and Baking
- Whisk together pumpkin puree, evaporated milk, beaten egg, brown sugar, pumpkin pie spice, and salt until smooth in a medium bowl.
- Fill each crust shell with about 1 tablespoon of filling, mounding slightly.
- Bake 15–18 minutes until centers are set and crackling gently around the edges.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough circles for 10 minutes before baking prevents them from shrinking and keeps the edges crisp.
If the filling develops cracks, reduce the bake time by 1–2 minutes on your next batch to maintain a smooth surface.
To freeze, place fully cooled pies on a sheet pan until firm, then transfer to a sealed bag to prevent them from sticking together.