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Mini Pumpkin Pies

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These mini pumpkin pies are perfectly spiced, sweet, and creamy—just like the classic, but in a cute, individual size. They’re ideal for fall gatherings, Thanksgiving dessert tables, or portion-controlled treats you can make ahead and serve with ease.

Ingredients

  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (14 oz) sweetened condensed milk or 1 can (12 oz) evaporated milk + 1/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 package refrigerated pie crust or homemade crust
  • Whipped cream (optional, for serving)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin.
  2. Roll out pie crust and cut into 3.5–4 inch circles using a cutter or the rim of a glass.
  3. Press crust circles into muffin cups to form mini shells.
  4. In a bowl, mix pumpkin puree, sweetened condensed milk (or evaporated milk + sugar), eggs, pumpkin pie spice, and vanilla until smooth.
  5. Pour filling into crusts, nearly to the top.
  6. Bake 20–25 minutes or until centers are set and a toothpick inserted comes out clean.
  7. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  8. Chill at least 1 hour before serving. Top with whipped cream if desired.

Notes

  • No blind baking needed; crust bakes through in the oven.
  • Use coconut milk and a dairy-free crust for a dairy-free version.
  • Try tart pans or mini graham crusts for variation.
  • Customize with chocolate chips, pecan topping, or maple glaze.
  • A glass or jar lid works as a cutter if you don’t have one.

Nutrition

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