Perfect Mini Pumpkin Pies
Indulge in the seasonal delight of mini pumpkin pies that encapsulate the essence of fall with their rich, spiced sweetness and buttery crust, perfect for any gathering.
Ingredients
Pie Crust
- 2 crusts two refrigerated pie crusts or homemade
Filling
- 1 cup canned pumpkin purée You can use fresh roasted pumpkin as well.
- 0.5 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 large egg Or substitute with a flaxseed mixture for a vegan option.
- 0.33 cup evaporated milk or half-and-half Use coconut cream for a dairy-free option.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground clove Optional
- 0.25 teaspoon fine salt
- to taste whipped cream Optional, for topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Prepare two refrigerated pie crusts, or make your own.
- Unroll the crusts and cut twenty-four rounds, each about 2.5 inches in diameter. Press them gently into a well-greased mini muffin pan.
- In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, egg, evaporated milk (or half-and-half), vanilla extract, cinnamon, nutmeg, ginger, clove, and salt until smooth.
Baking
- Fill each pie crust with about one tablespoon of the filling, careful not to overfill.
- Bake for 18 to 20 minutes, until crusts are golden brown.
Cooling and Serving
- Allow the mini pies to cool in the pan for 10 minutes before transferring them to a cooling rack.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon or grated chocolate if desired.
Notes
You can store these mini pies covered in the refrigerator for up to three days or freeze for up to two months without the whipped cream. They taste better as the flavors meld together.