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How to Make Perfect Mini Pumpkin Pies at Home Recipe

How to Make Perfect Mini Pumpkin Pies at Home Recipe
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These perfect mini pumpkin pies are a delightful twist on the classic fall dessert, combining a creamy spiced pumpkin filling with a flaky store-bought pie crust. Ideal for individual servings, they’re easy to prepare and offer the perfect balance of cinnamon, ginger, and nutmeg in every bite.

Ingredients

Scale

Pie Crust

  • 1 box store-bought pie crust (kept chilled)

Filling

  • 1 can pumpkin puree (15 oz, unsweetened)
  • 1 can sweetened condensed milk (14 oz)
  • 2 medium eggs plus 1 extra yolk (room temperature)
  • A small pinch of salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg

Instructions

  1. Prepare Muffin Tin and Crust: Preheat your oven to 400°F (200°C) and lightly butter or spray a muffin tin. Roll out the chilled pie dough flat and cut circles slightly larger than the muffin wells using a round cutter. Press the crust gently into each cup, allowing the edges to naturally fold and create a rustic, charming look.
  2. Make the Pumpkin Filling: In a medium bowl, combine the pumpkin puree and sweetened condensed milk. Add the 2 eggs plus 1 extra yolk, cinnamon, ginger, nutmeg, and a pinch of salt. Whisk the mixture gently until smooth and silky, avoiding frothiness for a perfect texture.
  3. Fill the Crusts: Spoon the pumpkin filling into each prepared pie crust, filling just below the rim. This leaves enough room for the filling to rise gently during baking.
  4. Bake the Mini Pies: Bake the pies at 400°F (200°C) for 10 minutes to set the crust and start cooking the filling. After this, reduce the oven temperature to 325°F (160°C) and continue baking for an additional 10 minutes. If you notice the crust edges browning too fast, cover them loosely with foil to prevent burning.
  5. Cool and Serve: Once finished baking, transfer the mini pies to a cooling rack and let them cool for at least 10 minutes. This allows the filling to firm up beautifully. Enjoy warm with the golden, inviting edges at their peak.

Notes

  • Use room temperature eggs to ensure a smooth filling texture.
  • Store-bought pie crusts save time and provide great flaky results for mini pies.
  • Cover crust edges with foil if they start browning too quickly to avoid overcooking.
  • Mini pies can be stored in the refrigerator for up to 3 days and reheated slightly before serving.
  • For a dairy-free option, substitute sweetened condensed milk with a vegan alternative, but note the taste will differ slightly.

Nutrition

Keywords: mini pumpkin pies, individual pumpkin pies, easy pumpkin pie recipe, fall dessert, holiday desserts, pumpkin pie bites

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