Description
These Adorable Mini Pumpkin Pies are a perfect fall treat featuring a creamy pumpkin filling spiced with cinnamon, ginger, and nutmeg, all nestled in a flaky pie crust. Perfectly portioned for individual servings, these mini pies are ideal for holiday gatherings or a cozy dessert anytime.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought or homemade)
Filling
- 1 cup canned pumpkin puree
- ½ cup packed light brown sugar
- â…“ cup whole milk (or evaporated milk)
- 1 large egg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent the pies from sticking during baking.
- Shape Pie Crusts: Roll out the pie crusts on a flat surface and use a 3-inch round cutter to cut out rounds. Press these rounds firmly into the muffin tin cups to form the pie shells.
- Mix Filling: In a mixing bowl, whisk together the pumpkin puree, light brown sugar, milk, egg, ground cinnamon, ground ginger, ground nutmeg, and salt until the mixture is smooth and well combined.
- Fill Pie Crusts: Spoon the pumpkin filling into each pie crust, filling the cups about ¾ full to allow room for the filling to set without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the crust edges turn golden brown and the filling is set and firm.
- Cool and Serve: Remove the mini pies from the oven and allow them to cool completely in the muffin tin before removing and serving. The pies can be garnished with the finely chopped fresh parsley if desired.
Notes
- Use store-bought pie crust for convenience or make your own if you prefer a homemade touch.
- Evaporated milk can be substituted for whole milk for a richer filling.
- Ensure filling is smooth to avoid lumps in the pumpkin custard.
- You can garnish each mini pie with a small sprig of fresh parsley for a festive look, although it’s optional.
- Mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute whole milk with coconut or almond milk and ensure pie crust is dairy-free.
