Description
These delightful mini pumpkin pies offer the perfect bite-sized autumn treat for any gathering. Featuring a creamy, spiced pumpkin custard nestled within a buttery, crisp pastry shell, these individual portions eliminate the fuss of cutting full-sized pies. They are designed for easy hosting, ensuring a perfect ratio of crust to filling in every mouthful. Simply prepare your shells, whisk the velvety filling, and bake for a golden, consistent result every time.
Ingredients
2 sheets pie crust
1 cup pumpkin puree (100% pure, not pie mix)
1/2 cup evaporated milk
1/2 cup granulated sugar
1 tsp pumpkin spice
1 large egg
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Roll out the pastry dough on a lightly floured surface.
Cut the dough into circles using a round cookie cutter.
Press the dough circles gently into a greased muffin tin.
Whisk the pumpkin puree, sugar, egg, and spices in a large bowl.
Stir in the evaporated milk until the mixture reaches a smooth consistency.
Pour the pumpkin mixture into each prepared pastry cup.
Bake for 25 minutes or until the center is set.
Notes
Use a cold crust to prevent the dough from shrinking during the initial bake. Avoid overfilling the cups, as the custard will expand slightly while baking. Allow the pies to cool completely in the tin to prevent them from crumbling when removed. Add a dollop of whipped cream only right before serving to keep the crust texture optimal.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 140
- Sugar: 8g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg