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Mini Pumpkin Pies

Mini Pumpkin Pies baked in cupcake pans to create individual mini pies
Course Dessert
Cuisine American
Keyword Custard Pie, Mini Pie, mini pumpkin pies, Pumpkin Pie
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 268kcal
Author Evelyn Osborn

Equipment

  • 3 inch biscuit cutter
  • Muffin tins with 12 cups
  • Mixing Bowls
  • mixer
  • Cooling Rack

Ingredients

  • 2 pie crusts unbaked
  • 1 15 ounce can pumpkin puree not pumpkin pie filling or 2 cups fresh pumpkin
  • 1 14 ounce can sweetened condensed milk
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup brown sugar
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • whipped cream topping

Instructions

For filling

  • In a small bowl, mix sugar, cloves, cinnamon, ginger, and nutmeg until blended.
  • Beat eggs in a large mixing bowl, whip in pumpkin, vanilla, and sweetened condensed milk.
  • Add sugar-spice mixture and mix well

For crust

  • Roll pie dough on a lightly floured surface
  • Using a 3-inch round cutter, cut out rounds, rerolling and cutting until all the dough is gone.
  • Spray a muffin pan with cooking spray
  • Carefully place each round into muffin cups, pressing down

To finish

  • Preheat oven to 375
  • Carefully spoon filling into pie cups making sure not to overfill
  • Bake for 20-25 minutes until filling is set and crust is brown
  • Let cups cool completely on a wire rack before attempting to remove them from the muffin tin ( use a very thin sharp knife to run around the edges before removing)
  • Top with whip cream topping

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 194mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Calcium: 26mg | Iron: 1mg