Mini pumpkin pies recipe

To make tiny pumpkin pies in a muffin pan, here's a simple recipe. The best Thanksgiving treat ever!

– 2 pie crusts homemade or store-bought – ½ cup packed light or dark brown sugar (100 grams) – ½ teaspoon ground cinnamon – ½ teaspoon ground ginger – ¼ teaspoon ground nutmeg – ⅛ teaspoon ground clove – ¼ teaspoon salt – 1 cup pumpkin puree (250 grams) – ¾ cup evaporated milk (180 ml) – 1 large egg at room temperature and lightly beaten



Heat the oven to 400°F (204°C). Roll out ⅛" thick pie crusts on a lightly floured board. 3.5-inch cookie cutter or cup cuts 18 pie crust circles. Slice remaining pie dough.


Each pie dough circle should fit in 18 of two 12-count muffin tins. Gently press the dough down and around the sides to fit each cavity snugly. While making the filling, refrigerate the muffin pans.


To create the filling, blend brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium basin. Whisk in pumpkin puree, evaporated milk, and egg until mixed.


Pie crust muffin pans defrost. Put 2 tsp pumpkin pie filling in 18 muffin pan crusts. Baking little pumpkin pies for 16–20 minutes sets the tops and browns the crust. 


Cool on a wire rack for 30 minutes, then carefully remove from muffin tray to finish cooling. After cooling, refrigerate in an airtight container for 3 hours or overnight.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

 Pumpkin sugar cookies recipe