Mini Pumpkin Pies (Print Version)
# Ingredients:
01 -
2 unbaked 9-inch pie crusts (store-bought or homemade).
02 -
1/3 cup brown sugar.
03 -
2 tbsp granulated sugar.
04 -
1 1/2 tsp pumpkin pie spice.
05 -
1/4 tsp salt.
06 -
1 cup canned pumpkin puree (not pumpkin pie filling).
07 -
3/4 cup evaporated milk.
08 -
1 large egg (lightly beaten).
09 -
1/2 tsp vanilla extract.
10 -
Whipped cream (for topping).
# Instructions:
01 -
Preheat oven to 400°F. Roll out pie crusts to 1/8-inch thickness. Use a 3.5-inch cutter to make 18 circles. Place circles into a standard muffin tin. Chill in the fridge while making the filling.
02 -
In a bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt. Add pumpkin puree, evaporated milk, egg, and vanilla. Mix until smooth.
03 -
Fill each pie crust with about 2 tablespoons of filling.
04 -
Bake for 16-20 minutes until the tops are set and the crusts are golden.
05 -
Let cool in the muffin tin for 30 minutes, then transfer to a wire rack to cool completely.
06 -
Place pies in an airtight container and chill for at least 3 hours or overnight.
07 -
Top with whipped cream and enjoy chilled or at room temperature.
# Notes:
01 -
Adorable Mini Pumpkin Pies offer classic pumpkin pie flavor in perfectly portioned servings.
02 -
Great for entertaining, holidays, or Thanksgiving celebrations.