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Mini Pumpkin Pies

Mini Pumpkin Pies are delicious bite-sized treats that perfectly capture the essence of autumn. Easy to make and delightful to enjoy, these pies are perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Autumn
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 can (15 oz) pumpkin puree
  • 1 cup sweetened condensed milk Can substitute with regular milk and sugar.
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
For the Crust
  • 1 package pre-made pie crust Homemade crust can be used.
Optional Topping
  • to taste whipped cream Highly recommended!

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Roll out your pie crust and cut it into circles about 4 inches in diameter.
Filling Preparation
  1. In a bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
  2. Spoon the pumpkin mixture into each pie crust, filling them about 3/4 full.
Baking
  1. Bake for 15-20 minutes, or until the filling is set and the crust is golden brown.
  2. Allow the mini pies to cool before topping them with whipped cream if desired.

Notes

If you can’t find pumpkin puree, substitute with sweet potato puree. You can also freeze these pies for up to a month. Leftover filling can be used for pancakes.