Mini Pumpkin Pies Classic Treat (Print Version)
# Ingredients:
→ Pie Crust
01 -
1½ unbaked pie crusts (approximately 3 rolls), room temperature
→ Filling
02 -
15 ounces pure pumpkin puree
03 -
12 ounces evaporated milk
04 -
¾ cup granulated sugar
05 -
½ teaspoon salt
06 -
2 large eggs
07 -
2 teaspoons pumpkin pie spice
→ Topping (optional)
08 -
Spray whipped cream for topping
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
02 -
Unroll one pie crust onto a sheet of parchment paper or lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds as possible. Gather scraps, re-roll, and continue cutting rounds until the crust is fully utilized.
03 -
Press one round into each cavity of the muffin tin, ensuring it is fully pressed into the bottom and up the sides. Cover extra rounds with plastic wrap if reusing the tin for multiple batches.
04 -
Whisk together pumpkin puree, evaporated milk, granulated sugar, salt, eggs, and pumpkin pie spice in a large bowl until smooth.
05 -
Spoon approximately one tablespoon of pumpkin pie filling into each prepared crust in the muffin tin.
06 -
Bake for 18 to 20 minutes, or until the center of the pumpkin pie filling is set. Allow the pies to cool and carefully remove them from the muffin tin.
07 -
Repeat the process with remaining pie crusts and filling. Once cooled, top mini pies with whipped cream right before serving, if desired.
# Notes:
01 -
Re-roll the remaining crust to maximize usage, ensuring no dough is wasted.
02 -
Let pies cool completely before adding whipped cream to prevent it from melting.