Mini Pumpkin Pies 

Mini pumpkin pies are the perfect bite-sized treat for fall celebrations, Thanksgiving gatherings, or anytime you crave a cozy seasonal dessert. With a creamy, spiced pumpkin filling nestled in a flaky crust, these little pies deliver the classic pumpkin pie flavor in a fun, portable format. Easy to make using a muffin pan and simple ingredients like pumpkin purée, brown sugar, and vanilla, they’re great for prepping ahead and storing in the fridge or freezer. Whether served with a dollop of whipped cream or a sprinkle of cinnamon, these mini delights are sure to charm every dessert lover.

Ingredients

• 2 refrigerated pie crusts
  
  

• 1 cup canned pumpkin purée
  
  

• ⅓ cup light brown sugar, packed
  
  

• ½ cup evaporated milk
  
  

• 1 large egg
  
  

• 1 teaspoon ground cinnamon
  
  

• ½ teaspoon vanilla extract
  
  

• ¼ teaspoon salt
  
  

Directions

1. Preheat the oven to 400°F (200°C).
   
   

2. Roll out the pie crusts and cut into rounds to fit into a greased muffin pan. Gently press each round into the cups. Chill while preparing the filling.
   
   

3. In a mixing bowl, whisk together pumpkin purée, brown sugar, evaporated milk, egg, cinnamon, vanilla extract, and salt until smooth.
   
   

4. Pour the filling evenly into the prepared crusts.
   
   

5. Bake for 16–20 minutes, or until the filling is set and the crust is golden.
   
   

6. Cool in the pan for 1 hour, then cover and refrigerate for at least 3 hours.
   
   

7. Carefully remove the mini pies from the muffin pan. Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
   
   

Nutrients

Calories: ~278 kcal
Carbohydrates: ~47 g (sugar ~10 g)
Protein: ~5 g
Fat: ~8 g (saturated ~2 g; polyunsaturated ~2 g; monounsaturated ~4 g; trans ~0.02 g)
Cholesterol: ~9 mg
Sodium: ~28 mg
Potassium: ~138 mg
Fiber: ~1 g
Vitamin A: ~117 IU
Calcium: ~93 mg
Iron: ~0.2 mg