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Easy Mini Pumpkin Pie Recipe
Ash Tyrrell

Easy Mini Pumpkin Pie Recipe

I made these mini pumpkin pies on a chilly afternoon, and my kitchen smelled like fall within minutes. They are the best mini pumpkin pie recipe I have tried because they use just six simple ingredients. I grabbed a pre-made crust, pressed it into a muffin tin, and the hard work was done.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust homemade or store-bought: Gives you the flaky base, and store-bought saves loads of time.
  • 1 cup 244 g pumpkin puree: Adds the earthy pumpkin flavor, so grab plain puree, not pie filling.
  • 5 oz about 180 g sweetened condensed milk: Makes the filling sweet and creamy, which is why no evaporated milk is needed.
  • 1 large egg: Sets the custard so the pies slice and hold their shape.
  • ½ teaspoon salt: Balances the sweetness and makes the spices pop.
  • 1 teaspoon pumpkin pie spice: Brings the cozy fall flavor and fresh spice smells stronger.
  • Nonstick cooking spray: Keeps the crusts from sticking to the pan.

Method
 

  1. Set your oven to 350°F and let it fully heat up. A hot oven helps the crust bake evenly from the start. I also slide the rack to the middle so the pies cook gently.
  2. Unroll the pie crust on a clean, lightly floured surface. Use a 4-inch cutter or a jar lid to cut 8 to 9 circles. Gather the scraps, re-roll them, and cut again until the dough is used up.
  3. Spray each muffin cup with nonstick spray. Press one dough circle gently into each cup, so it hugs the bottom and sides. Tuck the edges up neatly, and a mini muffin tin works too if you cut smaller circles.
  4. In a mixing bowl, add the pumpkin puree, sweetened condensed milk, egg, salt, and pumpkin pie spice. Whisk until the mixture looks smooth and glossy. Take your time here because no streaks should remain.
  5. Spoon the filling evenly into the crust-lined cups. Fill them close to the top, since this filling barely puffs. Bake for 25 to 35 minutes until the centers are set and the crust edges turn golden.
  6. Let the pies cool completely in the pan. Cooling lets the filling firm up so it does not crumble. Run a butter knife around each pie, then lift it out gently.

Notes

  • I always use plain pumpkin puree, because pie filling already has sugar and spices and throws off the balance.
  • I check my pies at the 25-minute mark, since every oven runs a little different.
  • I gently shake the pan to test doneness. The center should jiggle slightly but never roll like liquid.
  • I mix my own spice blend when I run out: ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon each of allspice and ginger.
  • I re-roll the dough scraps right away, while they are still soft and easy to work with.
  • I let the pies cool in the pan, because lifting them out warm makes them fall apart.
  • I fill each cup evenly, using a small cookie scoop, so every pie bakes at the same speed.
  • I chill the dough circles for a few minutes if they get sticky, which makes pressing them into the tin far easier.
  • I bake the tin on a sheet pan, which catches any drips and makes moving it in and out of the oven simple.