Ingredients
2 sheets pie crust
15 oz pumpkin puree
2 large eggs
1/2 cup evaporated milk
1/2 cup packed brown sugar
2 tsp pumpkin spice
1 tsp vanilla extract
Instructions
Preheat oven to 375°F.
Roll out pie dough sheets on a lightly floured surface.
Cut twelve circles from the dough using a round cookie cutter or wide glass.
Press each dough circle into a muffin tin cavity.
Whisk pumpkin puree, eggs, sugar, spices, and vanilla in a bowl until combined.
Pour mixture into each crust until three-quarters full.
Bake for 25 minutes until the edges are set and firm.
Cool completely on a wire rack before serving.
Notes
Ensure you use pure canned pumpkin and not pumpkin pie filling which contains added sugars. Store leftover pies in the refrigerator for up to 3 days. These cool faster than traditional pies, making them perfect for last-minute entertaining.
- Prep Time: 20
- Cook Time: 25
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 195
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg