Spoonful of Sugar

You are here: Home / Pie / Mini Pumpkin Pies

Mini Pumpkin Pies

by

This could quite possibly be the most dangerous dessert for me to have around the house.  Miniature pumpkin pies that are one bite of pure perfection.  I do numbers for a living and even I lost count of how many I ate within a minute.  As you may have figured out by now, pumpkin pie is my favorite.  My parents so kindly reminded me last night on Skype that I called it Punky Pie when I was a kid.  Me and pumpkin pie go way back.  We’re bffs for real.


Mini Pumpkin Pies                 Print Recipe Here

From: My Baking Addiction
Yield: 24-48 mini pies (around 24 if using pie crust and a mini muffin pan, 48 if using 1.75-inch premade mini tart shells)
Prep Time: 15 minutes
Cook Time: 15-17 minutes

Ingredients

48 1.75-inch premade miniature tart shells or pie crust
1/3 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (here’s a link for homemade pumpkin pie spice)
1 large egg
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1 5-ounce can evaporated milk

whipped cream or Cool Whip, optional garnish

Directions

Preheat oven to 350°F.
If you are using premade mini tart shells, line a baking sheet with parchment paper or Silpat and place your tart shells on the pan.  If you are using pie dough, you will need to prepare a mini muffin pan by spraying it down with nonstick baking spray.  Then cut out small circles of pie crust and place them in your mini muffin pan.
Add your sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk to a medium bowl.  Combine with an electric hand mixer until combined and smooth.
Using a cookie scoop or spoon, fill each mini tart shell or pie crust lined mini muffin pan with the pumpkin pie filling.
Bake for 15-17 minutes of until the filling is set and the shells are golden.  Remove from the oven and place on a cooling rack.

Top with whipped cream, if you wish, and enjoy!

Add your sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk to a medium bowl.

Beat it up.

Fill a mini muffin pan with pie crust. I wasn’t able to find any mini tart shells at the stores in town, so I used some leftover pie crust I had in the freezer. If you do find mini tart shells, use a line cookie sheets and line up your tart shells.

Fill them up with pumpkin filling.

Bake for 15 minutes and then let cool on a cooling rack.  I made a full-size cupcake one with some of the leftover filling, it’s hanging out in the back.

Hope you enjoy these lil’ punky pies as much as I did!!

Reader Interactions

Comments