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Mini Pumpkin Pies

Delight in these bite-sized Mini Pumpkin Pies, perfect for cozy gatherings and festive occasions, filled with comforting pumpkin flavor and warm spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 can pumpkin puree (15 oz, unsweetened) Choose a high-quality pumpkin puree for a rich flavor.
  • 1 can sweetened condensed milk (14 oz) This is where the creaminess comes into play!
  • 2 medium eggs (plus 1 extra yolk, room temperature) The extra yolk adds that lovely richness.
  • 1 box store-bought pie crust Feel free to make your own, but I love the convenience of store-bought!
  • 1 pinch salt Just a touch to enhance all the flavors.
  • 1 teaspoon ground cinnamon The classic cozy spice that warms you up!
  • ½ teaspoon ground ginger A hint of zing to balance the sweetness.
  • ½ teaspoon ground nutmeg Gives that nostalgic autumn aroma.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Lightly butter or spray a muffin tin for easy release.
  3. Roll out the chilled pie dough on a floured surface and cut circles larger than muffin wells. Press dough into each cup.
Filling
  1. In a medium bowl, combine the pumpkin puree and sweetened condensed milk.
  2. Add in the eggs and extra yolk, followed by cinnamon, ginger, nutmeg, and pinch of salt. Whisk until smooth.
Baking
  1. Spoon the filling into the crusts, filling just below the top.
  2. Bake at 400°F (200°C) for 10 minutes.
  3. Lower the temperature to 325°F (160°C) and bake for an additional 10 minutes.
  4. If the crust edges brown too quickly, cover them loosely with foil.
  5. Cool on a rack for at least 10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months with parchment paper in between. Add orange zest for a fresh twist.