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Pumpkin Pie Ingredients

Easy Mini
Pumpkin Pies

Here's a quick and delicious mini pumpkin pie recipe that's perfect for all your fall events! With just a few simple ingredients, you can whip up these delightful treats in no time. They’re fun to make and more enjoyable to eat, making them a hit at any gathering. Get ready to impress your friends and family with these tasty mini pies!

Ingredients

1 (15 oz) can pumpkin puree

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs

1 (12 oz) can evaporated milk

2 pre-made pie crusts (store-bought or homemade)

Whipped cream for topping (optional)

Directions

1. Preheat the oven to 425°F (220°C) and lightly grease a 12-cup muffin tin.

2. Roll out the pie crusts and use a round cutter or cup to cut out circles slightly larger than the size of each muffin cup.

3. Gently press the pie crust circles into each muffin cup, ensuring the dough comes up to the top edge of the cup.

4. In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, salt, and eggs until smooth.

5. Gradually blend in evaporated milk until fully combined.

6. Fill each pie crust with the pumpkin mixture, filling almost to the top.

7. Bake at 425°F  (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes or until the pies are set and the crust is golden brown.

8. Allow the mini pumpkin pies to cool in the muffin tin for a few minutes, then carefully remove them from the tin and transfer to a wire rack to cool completely.

9. Serve the mini pumpkin pies at room temperature or chilled, and top with whipped cream if desired.

Mini Pumpkin Pie on a plate
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