Mini Pumpkin Pies (Print Version)
Rich pumpkin flavor in small, handheld treats. Fantastic for fall gatherings, holiday meals, or simple dessert cravings anytime!
# Ingredients:
01 -
2 uncooked pie crusts, 9-inch size (homemade or from the store).
02 -
1/3 cup of packed brown sugar.
03 -
2 tablespoons white sugar.
04 -
1 1/2 teaspoons spice blend for pumpkin pie.
05 -
1/4 teaspoon of regular table salt.
06 -
1 cup plain canned pumpkin puree (make sure it's not pie filling).
07 -
3/4 cup condensed evaporated milk.
08 -
1 large egg, gently whisked.
09 -
1/2 teaspoon of vanilla flavoring.
10 -
Whipped cream to add on top.
# Directions:
01 -
Set your oven to 400°F to preheat. Stretch out your pie crusts until they're about 1/8-inch thick. Cut 18 rounds using a 3.5-inch cutter and fit them into a muffin tin. Put them in the fridge to stay cool while you make the filling.
02 -
Combine the brown sugar, white sugar, pumpkin pie spice, and salt in a mixing bowl. Stir in the pumpkin puree, evaporated milk, egg, and vanilla extract. Mix until everything's smooth and combined.
03 -
Spoon about 2 tablespoons of the mixture into each pie shell.
04 -
Bake for 16 to 20 minutes, keeping an eye out for firm tops and lightly browned crusts.
05 -
Cool the pies in the muffin pan for about 30 minutes, then carefully shift them to a cooling rack to finish cooling off.
06 -
Transfer the pies into an airtight container and let them chill for at least 3 hours, or leave them overnight.
07 -
Put whipped cream on top and enjoy either cold or at room temperature.
# Notes:
01 -
Cute Mini Pumpkin Pies pack all the pumpkin flavor in small servings, perfect for sharing.
02 -
They're perfect for parties, special holidays, or Thanksgiving traditions.