If there is one thing that I can eat everyday, it would be pumpkin pie. Store bought is fine but homemade is so much better. The awful part about this is that I usually have to share with the rest of the family, this recipe makes it easier though; mini personal pumpkin pies.
Granted I have to share but at least I can count out MY share and know that it feels a little more “fair” for everyone involved. A perfect bite-sized treat for the holiday season. This recipes makes a bunch but I think more than one batch is required. At least at my house.
Prep time: 15 minutes
Baking time: 20-22 minutes
Yields: 21 servings
Ingredients:
- 15-oz. package ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Toppings: Whipped cream and ground cinnamon, if desired.
Directions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling with mini ice cream scoop among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Mini Personal Pumpkin Pies
Equipment
- oven
- mini muffin pan
- wide mouth Mason jar ring
- mini ice cream scoop
Ingredients
- 15 oz. package ready-to-bake pie crusts
- 15 oz. canned pumpkin not pumpkin pie filling
- 12 oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling with mini ice cream scoop among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
And there you have it. Teeny tiny mini personal pumpkin pies.
Just for you.
Or the whole family. Whatever works for you. *wink*
Happy Holidays friend!
In His Grace,
Callie
Leave a Reply