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Charming Tiny Pumpkin Pies pack all the cozy spice feels of your usual pumpkin pie into these snackable little bites. Super simple to whip up, they're just right for Thanksgiving, hanging out with family, or whenever you'd love a sweet autumn treat. The smooth pumpkin middle is cozy with the flaky shell, and a pop of whipped cream on top makes them extra special.
INGREDIENTS- Pie crusts (unbaked): 2 (9-inch, homemade or store-bought), roll ‘em out thin, about 1/8-inch.
- Egg: 1 big one, just beat it up a bit for mixing.
- Evaporated milk: 3/4 cup, gives the filling a rich, creamy vibe.
- Brown sugar: 1/3 cup, brings bold, caramel flavor.
- Pumpkin puree: 1 cup (make sure it’s the plain canned stuff, not the sweet pie filling).
- Vanilla extract: 1/2 tsp, adds a sweet note and a hint of depth.
- Pumpkin pie spice: 1 1/2 tsp, brings the warm, cozy flavors.
- Salt: 1/4 tsp, just enough to boost all the other flavors.
- Whipped cream: Load up on top before you eat them.
- Granulated sugar: 2 tbsp, levels out all the flavors.
- Step 7:
- Once they’ve had a good chill and are ready, grab a little whipped cream, plop it on each, and dig in—whether they're cold from the fridge or warmed up a bit.
- Step 6:
- After they’re cooled off, tuck the pies away in a sealed container and let them rest in the fridge for a few hours or even overnight to set up nicely.
- Step 5:
- Let the pies rest in the muffin tin for half an hour, then carefully move them to a wire rack to finish cooling down.
- Step 4:
- Pop those pies in your hot oven for 16 to 20 minutes. You’re looking for golden edges and firm tops.
- Step 3:
- Spoon about 2 tablespoons of pumpkin filling into each pastry shell so they’re all even.
- Step 2:
- Grab a big bowl and stir together the brown sugar, white sugar, salt, and pumpkin spice. Then add the pumpkin, evaporated milk, egg, and vanilla. Mix until totally smooth.
- Step 1:
- First, get your oven up to 400°F. Roll out the pie dough and cut out 18 circles (3.5-inch works great). Gently press each into the muffin tin. Pop it in the fridge while you make the filling.
- Want a traditional touch? Serve them cool or let them sit out a bit, then top with whipped cream.
- Leftovers? Airtight container in the fridge, and you’re good for a few days (about 3).
- Feeling fancy? Use a special cutter for the pastry to make the pies look festive.
- Try dusting the top with some cinnamon or nutmeg for a flavor boost on the cream.
Tips from Well-Known Chefs
- Stick your dough in the fridge before you cut it—makes neater, cleaner edges.
- Bake on a baking sheet with raised sides. It catches any filling spills and makes it easy to get everything in and out.
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