Offer your friends, family or guests their own mini personal pumpkin pies. Since pumpkin pie is a must for Thanksgiving, surprise everyone with this delicious mini personal pumpkin pie recipe.
These cute and delicious mini personal pumpkin pies will give your dessert table a creative and festive look, while they last!
History
As early as the 18th century, pumpkin pie was already a Thanksgiving item. Previous to that, many versions of this specialty existed such as hollowed out pumpkins cooked with spices and sweetened milk and pumpkins boiled in milk then strained into a crust. It wasn’t until after the civil war that Thanksgiving spread nationwide along with the pumpkin pie. Pumpkin pie is rich in history as well as flavor!
Ingredients
- 15 oz. package ready-to-bake pie crusts
- 15 oz. can pumpkin puree (not pumpkin pie filling)
- 12 oz. evaporated milk
- ¾ cups brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Extras
- For toppings, use whipped cream and ground cinnamon, if desired.
Equipment
- Wide mouth jar lid
- Large mixing bowl
- 24 cup mini muffin pan
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out 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 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- 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.
Serving
Garnish with some ground cinnamon, if desired, and enjoy!
Pairs with (wine/drink)
- Sparkling wine
- Riesling
- Moscato
- Tea/Chai
- Coffee
Goes well with (other dishes)
- Vanilla ice cream
Storage Instructions
For those extra mini pumpkin pies, you can store them in the refrigerator for up to four days.
You May Also Like
- Try this creamy pumpkin mousse for a fall flavored treat!
Bragging Rights
We would love to see what you did with this recipe!
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Mini Pumpkin Pies
Offer your friends, family or guests their own personal mini pumpkin pies. Here is a fun recipe to change things up this season. Since pumpkin pie is a must for Thanksgiving, surprise everyone with this delicious mini pie version.
Ingredients
- 15 oz. package ready-to-bake pie crusts
- 15 oz. can pumpkin puree (not pumpkin pie filling)
- 12 oz. evaporated milk
- ¾ cups brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out 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 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- 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!