Description
Simple recipe for small, individual pumpkin pies suitable for fall gatherings.
Ingredients
Scale
- 1 box (14.1 ounces) refrigerated pie crusts, softened
- 1 can (15 ounces) pure pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
- Unroll the pie crusts. Use a 3.5-inch round cutter to cut circles from the dough. You should get about 12 circles.
- Gently press each dough circle into the cups of the prepared muffin tin.
- In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture evenly into the pastry-lined muffin cups, filling each about three-quarters full.
- Bake for 15 minutes at 425 degrees Fahrenheit.
- Reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for an additional 15 to 20 minutes, or until a knife inserted near the center comes out clean.
- Cool the pies completely on a wire rack before removing them from the muffin tin.
Notes
- You can serve these pies chilled or at room temperature.
- Top with whipped cream before serving for extra flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 45
Keywords: mini pumpkin pies, fall dessert, individual pumpkin pie, easy pumpkin pie, holiday baking