Description
These mini pumpkin pies are a festive, handheld twist on traditional pumpkin pie. With a buttery crust, creamy spiced filling, and easy prep, they’re perfect for fall desserts, Thanksgiving, or any cozy gathering. A must-try pumpkin dessert recipe that’s as cute as it is delicious!
Ingredients
1 package pie crust
1 cup pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Roll out pie crust and cut circles to fit a muffin tin. Press dough into the wells.
2. In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
3. Spoon the filling into each pie crust in the muffin tin, nearly to the top.
4. Bake at 375°F (190°C) for 20–25 minutes until set.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve with whipped cream or toppings of your choice.
Notes
Use canned pumpkin puree for consistent texture.
Don’t overbake—remove as soon as centers are set.
Mini pies freeze beautifully—wrap well for storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg