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.
Servings: 24
Ingredients
- 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
Instructions
- 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.
Nutrition
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