Easy homemade classic pumpkin pie made in individual cup form. These mini pumpkin pies are baked in muffin cups, so there is no need to cut a whole pie, you can serve these pumpkin pies individually. After they have baked and cooled down, serve topped with whipped cream. These mini pumpkin pies make a great dessert to serve for Thanksgiving or Christmas dinner.
The pumpkin pie filling is made just like a classic pumpkin pie with pumpkin puree, sweetened condensed milk, eggs, and some spices. You can also use pumpkin pie spice mix instead. The pie crusts are rolled out on a floured surface and cut into circles. Place each circle into a greased muffin tin. Pour the pumpkin pie filling into each cup and bake until the pie crust is golden browned and the pumpkin mixture has set. Let cool before serving topped with whipped cream.
Mini Pumpkin Pies
Ingredients
- 2 pie crust dough
- 1 ( 15 oz.) can pumpkin puree
- 1 ( 14 oz.) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 350 F. Roll out both pie crusts and cut out circles. Place one circle into each greased muffin tin.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, and spices. Evenly divide the pumpkin pie mixture into each pie crust. Bake for 25-30 minutes.
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