Description
These Mini Pumpkin Pies are a cozy, festive twist on the classic fall dessert—perfect for your holiday dessert table or any day you’re craving something warm and sweet. With their flaky crusts and creamy pumpkin filling, these mini pies are ideal for quick breakfast treats, healthy snacks, and easy dessert ideas. Whether you need fall party food, Thanksgiving desserts, or dinner ideas with a touch of spice, this easy recipe will steal the show.
Ingredients
1 package (14 oz) refrigerated pie crusts
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
Whipped cream (optional, for topping)
Ground cinnamon (optional, for garnish)
Instructions
1. Unroll the pie crusts on a lightly floured surface and cut out circles using a 3.5-4 inch cutter. Press into greased muffin tin wells.
2. Preheat oven to 375°F (190°C). Blind bake crusts for 5 minutes to avoid soggy bottoms.
3. In a bowl, whisk pumpkin puree, condensed milk, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
4. Fill each crust 3/4 full with pumpkin filling using a measuring cup or spoon.
5. Bake for 20-25 minutes until filling is set and crusts are golden.
6. Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. Top with whipped cream and cinnamon if desired.
Notes
Blind baking helps achieve a crisp crust and prevents sogginess.
Let the pies cool completely before adding any toppings to maintain texture.
For a deeper flavor, try using roasted fresh pumpkin instead of canned.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 12g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg