Description
Delightful mini pumpkin pies with traditional flavors, perfect for fall gatherings or a sweet treat any time.
Ingredients
Scale
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts and cut out circles using a cookie cutter.
- Fit each crust circle into the muffin pan slots and refrigerate.
- In a mixing bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, salt, pumpkin puree, evaporated milk, beaten egg, and vanilla until smooth.
- Fill each crust with approximately 2 tablespoons of the pumpkin mixture.
- Bake for 16-20 minutes until set and lightly golden.
- Allow to cool on wire racks for at least 30 minutes before serving.
Notes
Chilling the dough helps prevent shrinkage. Use room temperature ingredients for a smooth filling.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg