Mini Pumpkin Pies

Ingredients

• 1 disk Pie crust (Use 1 homemade pie crust disk or 2 store-bought pie crust rolls.)
• 15 oz Pumpkin puree
• 1 Egg (Large)
• 1 Egg yolk (From 1 large egg)
• 0.5 cup Light brown sugar (Packed)
• 0.25 cup Granulated sugar
• 1 tsp Pumpkin pie spice
• 0.5 tsp Cinnamon (Plus more for dusting)
• 0.25 tsp Salt
• 1 tsp Vanilla extract (For filling)
• 0.75 cup Evaporated milk
• 1 cup Heavy whipping cream
• 3 tbsp Granulated sugar (For whipped cream)
• 0.5 tsp Vanilla extract (For whipped cream)
• Cooking spray (For greasing the muffin pan; amount not specified)

Steps

1. 1

   Unroll the store-bought pie crusts, or roll homemade dough on a floured surface to 1/8-inch thick. Cut 12 circles, each 3 1/2 inches across, using a cookie cutter or the lid of a wide-mouth quart jar. If using homemade dough, reroll scraps as needed to make 12 rounds.

2. 2

   Lightly grease a 12-count nonstick muffin pan with cooking spray. Place one dough round in each cup and mold it against the sides.

3. 3

   In a large bowl, whisk together the pumpkin puree, egg, egg yolk, packed brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, and 1 teaspoon vanilla extract.

4. 4

   Gradually whisk in the evaporated milk until the filling is combined.

5. 5

   Divide the filling among the prepared muffin cups, filling them evenly.

6. 6

   Bake at 350°F (175°C) for 30–40 minutes, until the crust edges are golden brown. Store-bought crusts take about 30 minutes; homemade crust may take closer to 40 minutes.

7. 7

   Cool the pies in the pan for 10 minutes. Run a knife or cake-release tool around the edges, then transfer the pies to a wire rack and let them cool to room temperature.

8. 8

   For the whipped cream, beat the heavy cream for 1 minute, until soft peaks form.

9. 9

   Add 3 tablespoons granulated sugar and 1/2 teaspoon vanilla extract to the cream. Beat for about 2 minutes, until pipeable and no longer runny; do not overbeat.

10. 10

    Once the pies are cool, pipe whipped cream onto them and dust with cinnamon.

Notes

The recipe page recommends Libby’s pure pumpkin puree, noting its thicker texture helps the filling set. It specifies whole evaporated milk rather than skim or low-fat. Refrigerate fully cooled pies in an airtight container for up to 5 days; garnish just before serving. Freeze cooled pies in an airtight freezer bag or container for up to 2 months and thaw overnight in the refrigerator. The source mentions dusting with cinnamon but does not specify an amount.

Nutrition per serving

• dessert
• fall
• Thanksgiving
• baked
• individual portions