Mini Pumpkin Pies
If you love all things pumpkin, then you will love these mini pumpkin pies. Great for your holiday spread or a sweet treat to enjoy during the cozy season.
Recipe - 358 - Arroyo Grande
Mini Pumpkin Pies
Prep Time30 Minutes
Servings18
Cook Time18 Minutes
Ingredients
1 cup pumpkin puree
1/3 cup of brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup evaporated milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
2 9-inch Pillsbury unbaked pie crusts
Whipped cream for topping
Directions
- Preheat oven to 400 degrees F.
- Roll the pie crusts out to 1/8-inch thickness on a lightly floured surface.
- Using a 3 1/2-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. You can use the left over pie crust to roll out and cut additional circles.
- Place each pie crust circle in a muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
- Whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
- Remove the muffin pans with the pie crusts from the refrigerator. Add about 2 tablespoons of the filling to each mini pie crust.
- Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown (watch them carefully so they don't burn.)
- Remove from the oven and allow to cool on a wire rack for 30 minutes, then carefully remove from the muffin pan and place on the wire rack to cool completely.
- Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
- You can serve them chilled or at room temperature. Top with whipped cream.
30 minutes
Prep Time
18 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
First Street Pumpkin, Pure - 29 Ounce
Sale Price
$3.79 was $3.99$0.13/oz
First Street Cane Sugar, Pure, Golden Brown - 32 Ounce
Sale Price
$2.49 was $2.59$0.08/oz
First Street Cane Sugar, Pure, White Granulated - 64 Ounce
$3.49$0.05/oz
McCormick Pumpkin Pie Spice - 1.12 Ounce
Sale Price
$6.49 was $7.49$5.79/oz
First Street Salt - 26 Ounce
$0.89$0.03/oz
First Street Evaporated Milk - 12 Ounce
$1.25 was $1.39$0.10/oz
First Street Eggs, Cage Free, Large - 12 Each
$4.29 was $4.99$0.36 each
First Street Extract, Vanilla, Pure - 4 Ounce
$7.99$2.00/oz
Pillsbury Pie Crusts - 2 Each
$3.99 was $4.49$2.00 each
First Street Dairy Whipped Topping, Original, Creamy - 13 Ounce
Buy More Save More
$2.99 was $3.69$0.23/oz
Directions
- Preheat oven to 400 degrees F.
- Roll the pie crusts out to 1/8-inch thickness on a lightly floured surface.
- Using a 3 1/2-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. You can use the left over pie crust to roll out and cut additional circles.
- Place each pie crust circle in a muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
- Whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
- Remove the muffin pans with the pie crusts from the refrigerator. Add about 2 tablespoons of the filling to each mini pie crust.
- Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown (watch them carefully so they don't burn.)
- Remove from the oven and allow to cool on a wire rack for 30 minutes, then carefully remove from the muffin pan and place on the wire rack to cool completely.
- Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
- You can serve them chilled or at room temperature. Top with whipped cream.