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Pumpkin Pies

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Mini Pumpkin Pies are adorable, individual-sized versions of the classic holiday dessert. With a flaky crust and smooth spiced filling, they’re perfect for parties, potlucks, and fall celebrations.

Ingredients

  • 1 package store-bought or homemade pie crusts
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 large eggs
  • 3/4 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • Whipped cream, for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Roll out pie crust and cut into circles slightly larger than muffin cups. Press into each cup to form mini pie shells.
  3. In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  4. Fill each crust with pumpkin mixture nearly to the top.
  5. Bake for 20–25 minutes or until centers are set and a toothpick inserted comes out clean.
  6. Cool completely before removing from the tin.
  7. Top with whipped cream before serving, if desired.

Notes

  • Use graham cracker crusts for a different flavor and texture.
  • Swap spices for pumpkin pie spice blend as a shortcut.
  • Top with caramel sauce or candied pecans for extra indulgence.
  • For dairy-free, substitute evaporated milk with full-fat coconut milk.
  • Freeze individually wrapped for up to 2 months.

Nutrition

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