Mini Pumpkin Pies

Mini pumpkin pies are bite-sized homemade pumpkin pies baked in a mini muffin tin and ready in about 30 minutes.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings mini pumpkin pies

Calories 61kcal

Preheat oven to 375 F. Spray two 12-cup mini muffin pans (or 1 24-cup) with nonstick spray. Set aside.
Roll out the pie crust on a clean surface.
1 homemade pie crust
Use a 2 ½-inch round cookie cutter to cut out 24 rounds of dough total. You may need to ball up the dough and re-roll to get 24 rounds.
Place 1 round into each cavity in the muffin pans. Use your fingers to press them down to create cups with the crust.
Place in the refrigerator to chill while you prepare the filling.
To make the filling, whisk together the pumpkin, eggs, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt in a large bowl until combined.
1 cup canned pumpkin puree, 1 large egg, 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, ¾ teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Add evaporated milk and vanilla. Whisk until smooth.
¾ cup canned evaporated milk, 1 teaspoon vanilla extract
Remove the pans from the fridge. Use a tablespoon to scoop the filling into the center of each cup of dough.
Bake for about 18-20 minutes, or until set in the middle.
Allow to cool in the pans for 10 minutes before removing and transferring to a wire rack.
Serve with a dollop of whipped cream on top.

Pie crust: You can make a homemade pie crust or use a store-bought refrigerated pie crust in this recipe.
Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling. Pumpkin pie mix has sugar and spices already added to it.
Pumpkin pie spice: Pumpkin spice is a blend of warm spices like cinnamon and ginger. If you don’t have this spice blend, you can make your own pumpkin pie spice blend with this recipe.
Salt: You can use half the amount of table salt if you don't have kosher salt or sea salt.
Nutrition values are estimates.