Description
Mini Pumpkin Pies are easy to make and they bake in less time than a traditional pumpkin pie. These mini pumpkin pies are made with a buttery, flaky crust, and a rich, smooth, perfectly spiced pumpkin pie filling. These are great for your Thanksgiving table. I guarantee everyone will love the self serve, adorable mini pumpkin pies.
Ingredients
Pumpkin Pie Filling
- 1 cup whole milk
- 1 (15 ounce can) pumpkin puree
- 2 large eggs
- 1 cup brown sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
Pie Dough
- Store bought (you need 2 pie crusts, roughly 1 pound 8 ounces total) or homemade pie dough
Instructions
1. Preheat oven to 350F. Spray a 12 count muffin tin with nonstick spray.
2. In a large bowl, whisk together the milk, pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, cloves, ginger and allspice.
3. Working with one piece of pie dough at a time, roll pie dough out into a 12-inch circle. Use a 4 inch round cookie cutter to cut out 4 inch circles of dough. . You should get 6, 4-inch circles per piece of pie dough. You will have to re-roll the dough scraps a few times.
4. Place pie dough circles into prepared muffin tin, and gently press down so that pie dough covers bottom and sides of muffin tin. Pour pumpkin pie mixture on top of the pie dough, filling to the top.
5. Bake in oven for 35-40 minutes, or until crust is lightly golden brown and pumpkin pie is set.
6. Allow to cool, then top with whipped cream, if desired. Enjoy!
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Oven
- Cuisine: American