Description
Bite-sized pumpkin pies with a buttery crust and a creamy, cinnamon-spiced filling. Perfect for fall gatherings or individual treats.
Ingredients
Scale
- 1 package refrigerated pie crusts (or homemade)
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped cream for topping
Instructions
- Preheat oven to 375°F and grease a mini muffin tin.
- Roll out pie crust and cut circles to fit the muffin tin, pressing them firmly into the bottom and sides.
- In a bowl, whisk together pumpkin puree and brown sugar until smooth.
- Beat in eggs one at a time until fully combined.
- Stir in cinnamon, ginger, nutmeg, and evaporated milk until just blended.
- Fill each crust about 3/4 full with the pumpkin mixture.
- Bake for 15 to 20 minutes, or until the crust is golden and the centers are mostly set.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American