Mini Pumpkin Pies
These Mini Pumpkin Pies will make for a cute and easy Thanksgiving or Christmas dessert. A perfect, traditional, prep-ahead, miniature dessert that is made right in a muffin tin.
- 2 Pie Crusts homemade or store bought
- 15 oz Pumpkin Puree
- 2 Eggs
- 12 oz Evaporated Milk
- 3/4 cup Sugar
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
Preheat oven to 425.
Grease mini muffin pan and set aside.
Spread out crust on floured surface.
Using an approximately 3" diameter ring (like mason jar lid) cut out 24 circles. Rerolling scraps as necessary.
Gently press dough into each cup.
In a medium bowl, combine pumpkin, sugar, salt, spice and eggs.
Mix until well blended.
Gradually add in evaporated milk while blending.
Pour pumpkin mixture into each crust until nearly full.
Bake for 15 minutes. Reduce temperature to 350 and bake for 25 additional minutes.
Allow to cool completely before removing from pan.
Top with whipped topping and serve.
Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 128mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2811IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg