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As the leaves turn vibrant shades of orange and gold, and the air takes on a crispness that signals the arrival of fall, there’s one flavor that stands out above the rest: pumpkin. Pumpkin-flavored desserts have become synonymous with the autumn season, drawing in both casual treat seekers and dedicated food enthusiasts alike. Among these beloved autumnal creations, mini pumpkin pies have carved out a special niche. These delightful, bite-sized desserts are not only easy to prepare but also perfect for gatherings, offering individual servings that evoke warmth and nostalgia.

Mini Pumpkin Pies

Welcome the fall season with delightful mini pumpkin pies that capture the essence of autumn in every bite. These charming, bite-sized desserts are perfect for gatherings or cozy evenings at home. Made with canned pumpkin puree, sweetened condensed milk, and a blend of warm spices, they offer both convenience and nostalgia. Easy to prepare, mini pumpkin pies make for an indulgent treat that brings loved ones together to celebrate the season's flavors and traditions.
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup sweetened condensed milk

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 package refrigerated pie crusts (enough for 2 crusts)

Whipped cream, for serving (optional)

Ground cinnamon, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Pie Crusts: Roll out the pie crusts on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles (about 4 inches in diameter) to fit into a standard muffin tin. You should get about 12 circles from one package. Place these circles into the muffin tin, gently pressing them into the bottom and sides.

      Make the Filling: In a large mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, brown sugar, egg, vanilla extract, pumpkin pie spice, and salt. Whisk thoroughly until the mixture is smooth and well-combined.

        Fill the Crusts: Carefully pour the pumpkin filling into each mini pie crust, filling them about 3/4 full to allow for rising.

          Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

            Cool: Once done, remove the mini pies from the oven and let them cool in the muffin tin for about 10 minutes. Then gently remove them and allow them to cool completely on a wire rack.

              Serve: Just before serving, top each mini pumpkin pie with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra festive touch.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings