Description
These bite-sized pumpkin pies feature a spiced, creamy custard filling nestled in a buttery, flaky crust. Perfect for autumn gatherings, these individual portions eliminate the need for slicing and offer a consistent, elegant dessert experience. The smaller size ensures a perfect crust-to-filling ratio and uniform baking, resulting in perfectly set centers every time without the risk of cracking often found in larger tarts.
Ingredients
2 sheets pie crust
1 cup 100% pure pumpkin puree
1/2 cup evaporated milk
1/3 cup brown sugar
1 large egg
1 tsp pumpkin spice
1/2 tsp vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Roll out the pie dough on a lightly floured surface.
Cut the dough into 4-inch circles using a biscuit cutter.
Press each circle gently into the wells of a muffin tin.
Whisk the pumpkin puree, egg, and brown sugar in a large bowl.
Stir in the evaporated milk, pumpkin spice, and vanilla extract.
Combine all ingredients until the mixture is smooth and consistent.
Pour the filling into the prepared dough crusts, filling them three-quarters full.
Bake the mini pies in the preheated oven for 25 minutes or until the filling is set.
Notes
Ensure you use 100% pure pumpkin puree and not canned pumpkin pie filling, which already contains sweeteners and spices. Store leftovers in an airtight container in the refrigerator for up to 3 days. These pies are best enjoyed at room temperature or slightly chilled.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 9g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg