Bite-sized Pumpkin Pies
These bite-sized pumpkin pies deliver all the warm, spiced goodness of pumpkin pie in perfect, individual servings that are virtually foolproof. They're perfect for gatherings, portion control, or simply enjoying a little taste of fall whenever the craving strikes.
Equipment
- Muffin Tin
- 3.5-inch Round Cookie Cutter
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the crust:
- 2 refrigerated pie crusts store-bought or homemade
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
For the filling:
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup evaporated milk
For serving (optional):
- Whipped cream
- Ground cinnamon for dusting
- Chopped pecans
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter. If you have a second muffin tin, prepare that as well—this recipe makes approximately 18 mini pies.
- Unroll the pie crusts on a lightly floured surface. In a small bowl, mix the tablespoon of sugar with ¼ teaspoon cinnamon, then sprinkle this mixture evenly over the crusts.
- Using a 3.5-inch round cookie cutter (or a cup with a similar diameter), cut out circles from the dough. You should get about 18 circles. Work from the outside edge in to maximize the number of circles you can cut.
- Gently press each dough circle into the muffin cups, making sure they're centered. The edges should come up the sides of each cup. For an extra-special touch, use your fingers to create a fluted edge on each mini crust.
- In a large mixing bowl, combine the pumpkin puree and sugar, whisking until well incorporated. Add the eggs one at a time, mixing well after each addition.
- Stir in all the spices and salt, then gradually add the evaporated milk while continuously stirring until you have a smooth, silky mixture.
- Using a measuring cup with a spout or a small ladle, carefully pour the pumpkin filling into each pie crust, filling them about ¾ full. Don't overfill—the filling will puff slightly as it bakes.
- Place the muffin tins in the oven and bake for 15-20 minutes, or until the centers are just set (they should jiggle only slightly when gently shaken). The crusts should be golden brown around the edges. To ensure even baking, rotate the pans halfway through the cooking time.
- Remove from the oven and let the mini pies cool in the muffin tins for about 15 minutes. Then, carefully run a knife around the edges and gently lift each pie out.
- Allow them to cool completely on a wire rack for at least another 15 minutes. Top with a dollop of whipped cream, a sprinkle of cinnamon, or chopped pecans before serving.
Notes
Substitution Options:
- Make it dairy-free by swapping evaporated milk with full-fat coconut milk
- For a gluten-free option, use your favorite gluten-free pie crust
- Reduce sugar by using a monk fruit sweetener blend (reduce quantity by 30%)
- For a richer flavor, replace some of the granulated sugar with brown sugar
- Store in an airtight container in the refrigerator for up to 4 days
- Can be frozen for up to 2 months. Freeze on a baking sheet until solid, then transfer to a freezer container with parchment paper between layers
- Add toppings just before serving for best results
Nutrition
Calories: 145kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 2.5gCholesterol: 30mgSodium: 180mgFiber: 1gSugar: 11g
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