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Mini Pumpkin Pies

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Mini pumpkin pies with a creamy spiced filling and buttery crust—perfect for small gatherings, holiday dessert tables, or portion-controlled treats.

Ingredients

  • For the crust (homemade, optional):
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, diced
  • 1/4 cup shortening
  • 3–4 tbsp cold water
  • For the filling:
  • 1/2 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 3/4 cup canned pumpkin
  • 2/3 cup evaporated milk
  • 1 large egg
  • Optional toppings:
  • Whipped cream
  • Extra pumpkin pie spice for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a muffin pan.
  2. For homemade crust: In a bowl, mix flour and salt. Cut in cold butter and shortening until crumbly. Add water gradually until dough forms. Shape into a disk, wrap in plastic, and chill for 20 minutes.
  3. In a separate bowl, whisk together sugar, pumpkin pie spice, canned pumpkin, evaporated milk, and egg until smooth.
  4. Roll out chilled dough and cut circles to fit muffin tin cups. Press into each cup.
  5. Fill each crust with pumpkin mixture, leaving a little space at the top.
  6. Bake for 20–25 minutes or until filling is set and slightly puffed.
  7. Cool in pan, then gently remove and cool completely on a rack.
  8. Top with whipped cream and a sprinkle of pumpkin pie spice before serving.

Notes

  • Use store-bought crust for convenience.
  • Try crustless by baking filling in silicone cups.
  • Use mini graham crusts for a twist.
  • Heavy cream can replace evaporated milk for a richer filling.
  • Add cream cheese swirl for pumpkin cheesecake flavor.

Nutrition

Find it online: https://recipesbyliza.com/mini-pumpkin-pies/