Ingredients
Pie Crust
- 2 refrigerated prepared pie crusts (14 oz), store-bought
Filling
- 1 (15 oz) can pumpkin (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
Optional Topping
- Sweetened whipped cream, for serving (optional)
Instructions
- Preheat and Prepare Pans: Adjust the oven rack to the lower third of the oven and preheat to 375°F (190°C). Spray 20 wells of cupcake pans with non-stick cooking spray. Using dark cupcake pans is recommended for a more golden brown crust.
- Mix Filling: In a mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt until fully combined. Tap the bowl on the counter to release large air bubbles, then set aside.
- Prepare Pie Crusts: Roll each pie crust out slightly thinner to about a 12-inch round. Using a 3 1/2-inch round cookie cutter, cut out 20 rounds. Transfer each round to the prepared muffin pans and press into the bottoms and sides of the wells to form crust bases.
- Re-roll and Decorate: Gather the pastry scraps, roll them thin again, and cut additional rounds to reach 20 total. Optionally, cut mini leaf or star shapes from leftover scraps, spray with cooking spray, sprinkle cinnamon sugar, and place on the muffin pan between the mini pies for decoration.
- Fill Crusts: Divide the pumpkin pie filling evenly among the prepared crusts, filling nearly to the top of each crust.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the filling is set through the center.
- Cool: Transfer the pan to a wire rack and allow the pies to cool in the pan for 20 minutes. Use an offset spatula to carefully slide the pies out, then let them cool completely on the wire rack.
- Serve: Top the mini pumpkin pies with sweetened whipped cream and garnish with any pie crust decorations if desired. Store pies in the refrigerator.
Notes
- Using dark-colored cupcake pans helps achieve a more golden and crisp crust.
- Ensure not to overfill the crusts to prevent spilling during baking.
- Re-rolling scraps efficiently helps to maximize the number of mini pies.
- These mini pies are best served chilled and can be stored in the refrigerator for up to 3 days.
- For added texture, consider sprinkling a pinch of cinnamon sugar on top before baking if using decorations.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
