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Mini Pumpkin Pies in Muffin Pan Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 42 minutes
  • Yield: 20 mini pumpkin pies

Description

These Mini Pumpkin Pies are a delightful twist on the classic pumpkin pie, perfect for serving as individual portions at holiday gatherings or cozy fall dinners. Using refrigerated pie crusts and a simple pumpkin filling made from canned pumpkin and spices, these bite-sized treats bake up golden and tender with a creamy, spiced custard center. Topped optionally with sweetened whipped cream and festive pie crust decorations, they’re easy to make and sure to impress your guests.

Ingredients

Pie Crust

  • 2 refrigerated prepared pie crusts (14 oz), store-bought

Filling

  • 1 (15 oz) can pumpkin (not pie filling)
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt

Optional Toppings

  • Sweetened whipped cream, for serving
  • Mini leaf or star-shaped pie crust decorations (optional)

Instructions

  1. Prepare Oven and Pan: Adjust your oven rack to the lower third and preheat oven to 375°F (190°C). Spray 20 wells of cupcake pans with non-stick cooking spray, preferably dark pans for a more golden crust.
  2. Mix Filling: In a mixing bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, ground cinnamon, nutmeg, ginger, cloves, and salt until fully combined. Tap the bowl against the counter to remove any large air bubbles.
  3. Roll Out Dough: Roll each pie crust slightly thinner to approximately 12 inches in diameter. Using a 3 1/2-inch round cookie cutter, cut out 20 rounds and press them gently into the prepared muffin pan wells, ensuring the crust lines the bottom and sides.
  4. Use Dough Scraps: Gather the dough scraps, re-roll thinly, and cut additional rounds to complete the 20 crusts. Optionally, cut shapes like leaves or stars from leftover scraps, spray with cookie spray, sprinkle with cinnamon sugar, and set them aside to bake between the mini pies.
  5. Fill Crusts: Evenly divide the pumpkin pie filling among the prepared crusts, filling almost to the top of each well.
  6. Bake Pies: Bake in the preheated oven for 18 to 22 minutes, until the filling is fully set through the center.
  7. Cool Pies: Transfer the muffin pans to a wire rack and let cool for 20 minutes. Use an offset spatula to gently lift the pies from the pan and continue cooling completely on the wire rack.
  8. Serve: Top mini pumpkin pies with sweetened whipped cream and garnish with pie crust decorations if desired. Store any leftovers in the refrigerator.

Notes

  • Dark cupcake pans help achieve a golden and crispy crust.
  • Do not overfill the crusts to prevent spillover during baking.
  • Use canned pumpkin, not pumpkin pie filling, to control sweetness and spice levels.
  • Mini crust decorations add a festive touch and can be prepped ahead.
  • Store leftover pies covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/mini-pumpkin-pies-in-muffin-pan-recipe/