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As the leaves turn golden and the air becomes crisp, the allure of pumpkin desserts becomes irresistible. Nothing evokes the spirit of fall quite like the warm, spiced flavors of pumpkin. Among the myriad of pumpkin-infused treats, mini pumpkin pies hold a special charm. These delightful, bite-sized versions of the beloved classic not only satisfy your sweet tooth but also bring a festive touch to any occasion. Whether it’s a cozy family gathering, a lively holiday party, or simply a treat for yourself, these mini pumpkin pies are the ideal dessert to celebrate the season.

Mini Pumpkin Pies

Celebrate the flavors of fall with delightful mini pumpkin pies! These bite-sized treats are perfect for any autumn gathering, from cozy family dinners to festive parties. Made with rich pumpkin puree, sweetened condensed milk, and fragrant spices, each mini pie offers a creamy texture and charming presentation. Easy to make and customize, they allow you to enjoy the spirit of the season while satisfying your sweet tooth. Try them out and bring warmth to your celebrations!
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Ingredients
  

1 pre-made pie crust (or homemade, if you prefer)

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup sweetened condensed milk

1/4 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 tsp pumpkin spice (or mix of cinnamon, nutmeg, and ginger)

1/4 tsp salt

Whipped cream (for serving, optional)

Ground cinnamon (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pie Crusts: Roll out the pre-made pie crust and use a round cookie cutter or a glass to cut out circles that are about 4 inches in diameter. You should be able to make about 8-10 mini crusts, depending on how thick you roll it out. Press these circles into the cups of a muffin tin, ensuring they sit snugly.

      Make the Pumpkin Filling: In a large mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, brown sugar, egg, vanilla extract, pumpkin spice, and salt. Whisk until the mixture is smooth and well combined.

        Fill the Mini Crusts: Pour the pumpkin mixture into each mini pie crust, filling them about 3/4 full. Leave a little space at the top to avoid overflow as they bake.

          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and slightly firm to the touch.

            Cool and Serve: Remove the mini pumpkin pies from the oven and allow them to cool in the tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

              Garnish: Once cooled, top with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.

                Enjoy: Serve these delightful mini pumpkin pies at your fall gatherings or as a sweet treat any time!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 8-10 servings