Mini Pumpkin Fall Pies (Printer-Friendly)
Bite-sized pumpkin treats with cinnamon, creamy filling, and a golden crust for autumn enjoyment.
# List of Ingredients:
→ Filling
01 -
1 cup canned pumpkin puree (not pumpkin pie filling)
02 -
2 teaspoons ground cinnamon
03 -
1 teaspoon vanilla extract
04 -
3/4 cup evaporated milk
05 -
1 large egg
06 -
1/4 teaspoon salt
07 -
2 tablespoons brown sugar
→ Crust
08 -
2 refrigerated 9-inch pie crusts
→ Preparation
09 -
Nonstick cooking spray, as needed
10 -
All-purpose flour for dusting
# Preparation Steps:
01 -
Preheat oven to 400°F. Spray a standard muffin pan with nonstick cooking spray.
02 -
On a lightly floured surface, roll out pie crusts to about 1/8 inch thickness. Using a 3.5-inch round cookie cutter, cut 18 circles and place each into muffin pan cups. Press dough gently against sides. Refrigerate while preparing filling.
03 -
In a large bowl, whisk together pumpkin puree, ground cinnamon, brown sugar, vanilla extract, evaporated milk, egg, and salt until smooth and well combined without overmixing.
04 -
Remove crust-lined muffin pan from refrigerator. Evenly divide pumpkin filling among crust cups.
05 -
Bake for 16 to 20 minutes until crust is golden brown and filling is set.
06 -
Cool pies in the pan for 1 hour. Then wrap pan with plastic wrap and refrigerate for at least 3 hours.
07 -
Carefully remove pies from muffin pan and serve at room temperature or chilled with preferred toppings.
# Additional Suggestions:
01 -
Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice. For crisper crusts, prebake crusts lightly before adding filling. Avoid overmixing filling to prevent cracks. Chill pies thoroughly before slicing for cleaner cuts. Optional spices like nutmeg, cloves, or ginger elevate flavor. Can be made a day ahead and refrigerated.