Mini Pumpkin Pies
These adorable mini pumpkin pies combine the warm spices of fall with a flaky crust, making them a perfect seasonal treat for any gathering.
Ingredients
For the crust
- 1 batch Pie crust Homemade or pre-made
For the filling
- 1 cup Pumpkin puree Main flavor component
- 1 can Sweetened condensed milk Adds creaminess and sweetness
- 2 large Eggs Binding agent; add one extra yolk for richness
- 1 tsp Ground cinnamon Adds warmth and flavor
- 1/2 tsp Ground nutmeg Provides earthy notes
- 1/2 tsp Ground ginger Adds spice and warmth
- 1 pinch Salt Enhances flavor
Instructions
Preparation
- Preheat oven to 400°F (200°C) and lightly butter or spray a muffin tin.
- Roll out the chilled pie dough until it's flat and even, then cut out circles slightly larger than the muffin wells.
- Press the dough circles into the muffin wells, leaving rustic folds for visual appeal.
Filling
- In a medium bowl, combine the pumpkin puree and sweetened condensed milk.
- Add the eggs and whisk in the ground cinnamon, ginger, nutmeg, and salt until combined into a smooth batter.
Assembly
- Spoon the filling mixture into each prepared crust, filling just below the top edge.
Baking
- Bake in the preheated oven for 10 minutes at 400°F, then reduce the temperature to 325°F (160°C) and continue baking for another 10 minutes.
- Check for doneness; if the edges brown too quickly, cover with foil.
- Allow mini pies to cool on a rack for at least 10 minutes before serving.
Notes
Chill the dough for better texture and to prevent shrinkage. Experiment with spices or add toppings like whipped cream. Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months.