Description
These Best Mini Pumpkin Pies are delightfully creamy and perfectly spiced, baked in a crisp mini crust that’s ideal for holiday gatherings or anytime you crave a tasty fall dessert. Each individual pie combines a smooth pumpkin filling with warm autumn spices in a convenient single-serving size, finished with optional whipped cream and a sprinkle of cinnamon for extra indulgence.
Ingredients
Scale
Pie Crust
- 1 package (14 oz) refrigerated pie crusts
Filling
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Toppings (Optional)
- Whipped cream
- Ground cinnamon
Instructions
- Prepare the crust: Unroll the refrigerated pie crusts on a lightly floured surface. Using a 3.5 to 4-inch round cutter, cut out circles of dough. Gently press each circle into the wells of a greased muffin tin to form mini pie shells.
- Blind bake crusts: Preheat the oven to 375°F (190°C). Bake the crusts empty in the muffin tin for 5 minutes to prevent soggy bottoms, then remove from oven.
- Make the filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, egg, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined.
- Fill the crusts: Spoon or pour the pumpkin filling into each prepared crust, filling about three-quarters full to allow room for setting during baking.
- Bake the mini pies: Place the filled muffin tin back in the oven and bake for 20 to 25 minutes, or until the pumpkin filling is set and the crusts have turned a golden brown color.
- Cool and serve: Allow the mini pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Optionally, top each pie with a dollop of whipped cream and a light dusting of ground cinnamon before serving.
Notes
- Use refrigerated pie crusts for convenience and consistent results.
- Blind baking the crusts prevents the bottoms from becoming soggy when filled.
- For best texture, do not overfill the crusts to avoid spills while baking.
- The mini pies can be stored covered in the refrigerator for up to 3 days.
- These pies can be served warm or chilled according to preference.
- Add a pinch of ground cloves carefully – it’s potent and a little goes a long way.
