Mini Pumpkin Pies
These Mini Pumpkin Pies are creamy and pumpkiny and chock full of exactly the right proportion of pumpkin spices. Your guests don’t have to pick just one pie flavor when you serve them these fun mini pies, and that is a party win/win!
One more entry into our series of Mini Pies recipes, these Mini Pumpkin Pies are a fun take on a classic and a real crowd-pleaser at any event where people might expect a pie (like Thanksgiving, or Christmas or Easter, or just a random Sunday night.) This pumpkin version is creamy and pumpkiny and chock full of exactly the right proportion of pumpkin spices. Your guests don’t have to pick just one pie flavor when you serve them these fun mini pies, and that is a party win/win!
Ingredients You Will Need
Prepare the Dry Ingredients
Step 1: Add all the dry ingredients to a mixing bowl,
Step 2: Whisk together until combined and then set aside.
Prepare the Pumpkin Filling
Step 3: In a new mixing bowl, add eggs and beat them together.
Step 4: Add in the pumpkin and evaporated milk and stir until combined.
Step 5: Pour in the dry ingredients and whisk them together.
Step 6: Cover the bowl with plastic wrap and refrigerate for two hours to allow the flavors to meld together.
Preparing the Pie Crust
Step 7: Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies. You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts. If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts. You should get 6 crusts out of a single 9″ round.
Steps 8-9: Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening. Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.”
Baking Instructions
Step 10: Fill the Pie Crusts with the chilled Pumpkin Pie Filling.
Step 11: Bake in an oven preheated to 400 degrees for approximately 25 minutes. Allow the Mini Pies to cool before removing them from the muffin tin.
Serving/Storage Instructions
Step 12: Store the Mini Pies in an airtight container in the refrigerator. We think Pumpkin Pie tastes best at room temperature so we will take them out about one hour before we are going to serve them. They should last 2-3 days in the refrigerator.
Other Mini Pie Recipes You Will Love
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Mini Pumpkin Pies
These Mini Pumpkin Pies are creamy and pumpkiny and chock full of exactly the right proportion of pumpkin spices. Your guests don’t have to pick just one pie flavor when you serve them these fun mini pies, and that is a party win/win!
Ingredients
- 1/3 cup Granulated Sugar
- 1/3 cup Brown Sugar (packed)
- 2 teaspoons All-Purpose Flour
- 1/4 teaspoon Salt
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- Dash of Ground Cloves
- 2 large Eggs
- 1 1/3 cups Pumpkin (canned)
- 2/3 cups Evaporated Milk
- 1 package Pre-Made Refrigerated Pie Crust
Instructions
- Add all the dry ingredients to a mixing bowl,
- Whisk together until combined and then set aside.
- In a new mixing bowl, add eggs and beat them together.
- Add in the pumpkin and evaporated milk and stir until combined.
- Pour in the dry ingredients and whisk them together.
- Cover the bowl with plastic wrap and refrigerate for two hours to allow the flavors to meld together.
- Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies. You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts. If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts. You should get 6 crusts out of a single 9″ round.
- Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening. Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.”
- Fill the Pie Crusts with the chilled Pumpkin Pie Filling.
- Bake in an oven preheated to 400 degrees for approximately 25 minutes. Allow the Mini Pies to cool before removing them from the muffin tin.
Notes
Store the Mini Pies in an airtight container in the refrigerator. We think Pumpkin Pie tastes best at room temperature so we will take them out about one hour before we are going to serve them. They should last 2-3 days in the refrigerator.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
