Mini pumpkin pies recipe

To make tiny pumpkin pies in a muffin pan, here's a simple recipe. The best Thanksgiving treat ever!

– 2 pie crusts homemade or store-bought – ½ cup packed light or dark brown sugar (100 grams) – ½ teaspoon ground cinnamon – ½ teaspoon ground ginger – ¼ teaspoon ground nutmeg – ⅛ teaspoon ground clove – ¼ teaspoon salt – 1 cup pumpkin puree (250 grams) – ¾ cup evaporated milk (180 ml) – 1 large egg at room temperature and lightly beaten

Ingredient

Direction

Heat the oven to 400°F (204°C). Roll out ⅛" thick pie crusts on a lightly floured board. 3.5-inch cookie cutter or cup cuts 18 pie crust circles. Slice remaining pie dough.

1

Each pie dough circle should fit in 18 of two 12-count muffin tins. Gently press the dough down and around the sides to fit each cavity snugly. While making the filling, refrigerate the muffin pans.

2

To create the filling, blend brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium basin. Whisk in pumpkin puree, evaporated milk, and egg until mixed.

3

Pie crust muffin pans defrost. Put 2 tsp pumpkin pie filling in 18 muffin pan crusts. Baking little pumpkin pies for 16–20 minutes sets the tops and browns the crust. 

4

Cool on a wire rack for 30 minutes, then carefully remove from muffin tray to finish cooling. After cooling, refrigerate in an airtight container for 3 hours or overnight.

5

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

 Pumpkin sugar cookies recipe