Mini Pumpkin Pies

As the leaves begin to turn and the air grows crisp, the arrival of fall brings with it a beloved seasonal tradition: the pumpkin pie. This classic dessert graces holiday tables across the country, celebrated for its rich, creamy filling and warm, spiced aromas that evoke the essence of autumn. However, while traditional pumpkin pies are undeniably delicious, there’s something uniquely charming about mini pumpkin pies. These bite-sized treats are perfect for gatherings, offering a delightful combination of convenience and flavor that makes them an irresistible indulgence.

Capture the essence of fall with these irresistible mini pumpkin pies featuring a spiced twist. Perfect for gatherings, these bite-sized delights are easy to make, providing a rich and creamy pumpkin filling infused with warm spices like cinnamon, nutmeg, ginger, and cloves. Whether for Thanksgiving or cozy autumn get-togethers, these mini treats bring a charming and flavorful addition to your dessert table. Indulge in the joy of baking this season!

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Ingredients

1 can (15 oz) pure pumpkin puree

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3 large eggs

1 can (12 oz) evaporated milk

1 package pre-made pie crusts (sufficient for 12 mini pies)

Whipped cream, for serving (optional)

Cinnamon sticks or freshly grated nutmeg (for garnish, optional)

Instructions

Preheat the Oven: Set your oven to preheat at 425°F (220°C). This ensures a perfect baking environment for your pies.

Prepare the Pie Crusts: On a lightly floured surface, roll out the pre-made pie crust. Using a round cookie cutter or a glass, cut out circles about 3-4 inches in diameter. Carefully place each crust into the cups of a muffin tin, pressing gently to ensure they fit snugly.

Make the Pumpkin Filling: In a large mixing bowl, mix together the pumpkin puree, granulated sugar, and salt until well blended. Next, add the ground cinnamon, nutmeg, ginger, and cloves, stirring until the mixture is uniformly combined.

Incorporate Eggs and Milk: In a separate bowl, lightly beat the three eggs until frothy. Add these beaten eggs to your pumpkin mixture along with the evaporated milk. Mix vigorously until the filling is silky and free of lumps.

Fill the Crusts: Carefully spoon the pumpkin filling into each mini pie crust, filling them approximately 3/4 full. This allows the pies to rise and set beautifully during baking.

Bake the Pies: Place the muffin tin in the preheated oven. Bake for 15 minutes at 425°F (220°C). After this time, lower the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until the filling is firm and a toothpick inserted into the center comes out clean.

Cool the Pies: Once baked, remove the mini pumpkin pies from the oven and let them cool in the muffin tin for about 10 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

Serve and Garnish: When ready to enjoy, serve the mini pumpkin pies with a generous dollop of whipped cream on top. For an enticing presentation, garnish with a cinnamon stick or a sprinkle of freshly grated nutmeg, if desired. Indulge in these delightful treats!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings