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Mini pumpkin pie
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5 from 62 votes

Mini Personal Pumpkin Pies

Mini pumpkin pies have just five simple ingredients plus those aromatic spices we all love at the holidays. And they're just so darn cute! These pies are a great way to serve individual desserts.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Servings: 12 Pies
Calories: 276kcal
Author: Laura Lynch

Equipment

Ingredients

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

Instructions

  • Preheat oven to 425°F and spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
  • Cut pie crust 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 12 circles.
  • Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells. You may have some left over.
  • Place in the pre-heated 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.
  • 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.

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 223mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5623IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg