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–+ servings
delicious bite sized desserts

Mini Pumpkin Pie

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 pies

Equipment

  • 1 Rolling Pin
  • 1 12-cup muffin tin
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 Pastry cutter or knife
  • 1 Spoon

Ingredients
  

  • 1 package pie crust
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Roll out the pie crust and use a cutter to cut circles that fit into the muffin tin cups.
  • Press the crust circles into the muffin tin to form mini pie shells.
  • In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt, egg, and vanilla extract until smooth.
  • Spoon the pumpkin mixture evenly into each pie shell.
  • Bake in the preheated oven for 20-25 minutes, until the filling is set and the crust is golden brown.
  • Remove from the oven and let the pies cool in the muffin tin for 10 minutes.
  • Carefully remove the pies from the tin and transfer them to a wire rack to cool completely.
  • Chill the mini pies in the refrigerator for at least 20 minutes before serving.

Notes

For a decorative touch, use small cookie cutters to cut shapes from leftover pie crust and place them on top of the pumpkin filling before baking. To prevent the crust from becoming soggy, you can pre-bake the mini pie shells for 5 minutes before adding the filling. These mini pies can be stored in the refrigerator for up to 3 days, making them a great make-ahead dessert option for gatherings.
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