Ingredients
Pie Crust
- 1½ unbaked pie crusts, room temperature (3 rolls/crusts)
Filling
- 15 ounces pure pumpkin puree
- 12 ounces evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons pumpkin pie spice
Topping
- Spray whipped cream, for optional topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin to prevent sticking and set it aside.
- Cut Pie Crust Rounds: Unroll one pie crust on a sheet of parchment paper or a lightly floured surface. Using a 2½-inch round biscuit cutter, cut as many rounds as possible. Gather scraps, re-roll, and cut again until you maximize crust usage.
- Line Muffin Tin: Press one dough round into each mini muffin tin cavity, ensuring the crust goes fully down the bottom and up the sides. If making multiple batches, keep extra dough rounds covered with plastic wrap to prevent drying.
- Make Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, salt, eggs, and pumpkin pie spice until the mixture is smooth and well combined.
- Fill Crusts: Spoon about one tablespoon of the pumpkin filling into each crust-lined muffin tin cavity, filling evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the filling is set in the centers and crust is lightly golden.
- Cool and Remove: Allow the mini pies to cool in the tin before carefully removing them to avoid breaking.
- Repeat: Repeat the filling and baking steps with remaining crusts and filling until all are used.
- Serve: Just before serving, optionally top each mini pie with a squirt of whipped cream for a classic finishing touch.
Notes
- Ensure pie crust is at room temperature for easier rolling and cutting.
- If you don’t have a 2½-inch cutter, use a similar-sized round object or a sharp knife to cut rounds.
- Store cooled mini pies in an airtight container in the refrigerator for up to 3 days.
- These pies can also be frozen after baking; thaw and serve at room temperature.
- Use pumpkin pie spice or substitute with a mix of cinnamon, nutmeg, and cloves.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
