These mini pumpkin pies are a fun way to serve classic pumpkin pie for Thanksgiving or any fall gathering. Each individual pie has a flaky crust filled with creamy pumpkin, brown sugar, cinnamon, nutmeg and cloves. They bake in about 20 minutes and are perfectly portioned for serving with a little whipped cream on top.
They are festive and delicious!
And, of course, they are pumpkin pies, so they are festive and delicious! Mini Personal Pumpkin Pies are easy to make, too.
They are easy to make and can be made ahead of time. The best part is that they are individual so you don't have to worry about sharing. Mini Personal Pumpkin Pies are also great for taking to a potluck or for eating on the go. So if you are looking for a delicious and easy-to-make dessert, Mini Personal Pumpkin pie is the way to go.
The Goodness of Mini Personal Pumpkin Pies
There is something special about Mini Personal Pumpkin Pies. They evoke the cozy feelings of autumn and the warm memories of Thanksgiving dinners with family. But what makes them truly irresistible is the perfect blend of spices and the flaky, buttery crust. These delicious pies are the perfect finishing touch to any meal, and they are sure to leave your guests feeling satisfied. So if you're looking for a dessert that will please everyone, be sure to give Mini Personal Pumpkin Pies a try. You won't be disappointed.
If you love pumpkin season, try my Pumpkin Spice Muffins next. For a cozy holiday pairing, these mini pumpkin pies are also delicious with a warm Pumpkin Spice Irish Coffee.
Prep time: 15 minutes
Baking time: 20-22 minutes
Yields: 21 servings
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Ingredients
Ingredients:
- 15-oz. package of ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Toppings: Whipped cream and ground cinnamon, if desired.
Instructions
Directions
- Preheat the oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Substitutions
As the holidays approach, many of us turn our thoughts to pumpkin pies. There's just something about the rich flavor and dense texture that makes them the perfect dessert for a chilly autumn evening. But if you're looking for a healthier option, you may be wondering what substitutes you can use in making Mini Personal Pumpkin Pies.
Fortunately, there are plenty of options. For the crust, you can use whole wheat or almond flour instead of white flour. For the filling, you can substitute canned pumpkin puree for fresh pumpkins, and use honey or maple syrup instead of sugar. And if you're looking for a dairy-free option, you can use almond milk or coconut milk instead of cow's milk.
So don't feel like you have to give up the goodness of Mini Personal Pumpkin Pies just because you're trying to eat healthier this holiday season. With a few simple substitutions, you can enjoy all the flavors without all the guilt.
Variations
Mini Personal Pumpkin Pies are the perfect dessert for any Fall gathering - and the best part is that they can be easily customized to suit any preference. For a traditional pie, simply use a store-bought crust and fill it with a pumpkin puree mixture.
To mix things up, consider using a graham cracker crust or even a pre-made cookie dough crust. For the filling, feel free to get creative - add in some spice with cinnamon or nutmeg, or stir in some chocolate chips or chopped nuts for an extra special touch. The possibilities are endless -
so have fun and enjoy the goodness of Mini Personal Pumpkin Pies!
Storage
Who doesn't love the goodness of Mini Personal Pumpkin Pies? They're the perfect dessert for any autumn-themed gathering. But if you're not careful, they can go bad quickly. Here's a guide to how long you can store Mini Personal Pumpkin Pies in the fridge.
Mini Personal Pumpkin Pies are best eaten within two days of being made. After that, the crust will start to get soggy and the filling will become watery. If you need to store them for longer than that, you can keep them in the fridge for up to four days. Just be sure to wrap them tightly in plastic wrap or aluminum foil so they don't dry out.
So there you have it! With proper storage, you can enjoy the goodness of Mini Personal Pumpkin Pies for up to four days after they're made.
Top 5 tips
For the best mini pumpkin pies, press the crust firmly into the muffin cups without stretching the dough. Don't overfill the shells, since the pumpkin filling needs a little room as it bakes. Start the pies at 425°F for 10 minutes, then reduce the oven to 350°F and bake for another 10–12 minutes, or until the centers are just set. Let them cool for 10–15 minutes before removing them from the pan.
