Delicious Mini Pumpkin Pies Recipe

Homemade delicious mini pumpkin pies, made in mini muffin pan, perfect dessert for any festival, specially Thanksgiving, topping with whipped cream and ground cinnamon. Try and Enjoy.

Ingredients for Mini Pumpkin Pies :

• 15-oz. package ready-to-bake pie crusts
• 15-oz. can pumpkin puree (not pumpkin pie filling)
• 12-oz. evaporated milk
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Toppings: Whipped cream and ground cinnamon, if desired.

How to Make Pumpkin Pies :

Step One:

preheat oven to 425°F/218°C and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.

Step Two:

Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.

Step Three:

Add pumpkin pie filling ingredients(pumpkin puree, milk, brown sugar, eggs, cinnamon, ground nutmeg, ground cloves) in a large mixing bowl.

Step Four:

Mix all added ingredients until smooth.

Step Five:

Divide filling mixture among the mini pie shells using spoon.

Step Five:

Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.

Step Six:

Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!

Other Recommending Desserts Recipes –

Best chocolate layer cake recipe – Decadent Chocolate Layer Cake Recipe

Delicious scones recipe – Orange Cranberry Scones

Banana nut muffins recipe – Banana Nut Muffins

Print Recipe

Delicious Mini Pumpkin Pies Recipe

(No Ratings Yet)

Loading...

Dessert – American

Serves: 21

Prep Time: 15 minutes – Cooking Time: 20-22 minutes – Total Time: 35 minutes

Easy mini pumpkin pies in muffin pan.

Ingredients

• 15-oz. package ready-to-bake pie crusts
• 15-oz. can pumpkin puree (not pumpkin pie filling)
• 12-oz. evaporated milk
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Toppings: Whipped cream and ground cinnamon, if desired.

Instructions

1

preheat oven to 425°F/218°C and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.

2

Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.

3

Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.

4

Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.

5

Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!