Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Mini Personal Pumpkin Pies are going to make your guests say “YUM!” and “WOW!” this holiday season.
Thanksgiving has always been my favorite holiday. We get to enjoy time with our family, good food, and no gifts are required! This year, I am hosting the meal at our house and I want to make sure the food is on point.
Typically, we only have a few desserts to choose from because everyone is stuffed more than the turkey! I end up only eating one slice so then I miss out on the other desserts available. To remedy that, I have considered creating several mini desserts that enable everyone to try more than one.
Mini Personal Pumpkin Pies – Tools You’ll Need
- Muffin Pan – Any muffin pan will work; however, I LOVE the high-quality USA Pan Bakeware. It’s not overly expensive, holds up to frequent use, easily washes up, and quick-releases my baked goods.
- Non-Stick Baking Spray – I use a coconut oil spray for most of my baked goods but if I need them to be “picture-perfect”, I rely on Baker’s Joy.
- Round Biscuit Cutter – If you don’t have a set, you can also use the lid from a wide-mouth jar to cut the crusts.
- Cooling Racks – LOVE these to help completely cool my treats!
The only question I have for y’all is this: Do you like a little whipped topping or do you completely cover your dessert? I like a little because the dessert is where the best flavor is at!
Love the idea of mini pies? Then you don’t want to miss the Mini Pecan Pies!
- 15-oz. package ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
- Toppings: Whipped cream and ground cinnamon, if desired.
to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set
Cut pie crust
out into circles using a wide-mouth jar lid. Push pie circles down into the
muffin cups. If needed, gently knead and roll out any extra dough left from the
rings to make a total of 21 circles.
pie filling ingredients in a large mixing bowl until smooth. Divide filling
among the mini pie shells.
Place in the
pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an
additional 10-12 minutes, until pie filling is just set and a toothpick
inserted into the center comes out clean.
oven and cool for 10-15 minutes before removing from muffin tin and topping
with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Amount Per Serving: Calories: 166 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 123mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 3g