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Mini Pumpkin Pies

Mini pumpkin pies bake in a muffin pan with flaky refrigerated pie crusts and a smooth pumpkin-spice filling. Their centers are set with a slight wobble, making these individual pies easy to serve.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 nonstick cooking spray for greasing
  • 1 package (14.1 oz) pie crusts refrigerated; 2 crusts
Filling
  • 10 oz pumpkin puree
  • 1 egg large
  • 1 egg yolk large
  • 0.5 cup granulated sugar
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 1 cup evaporated milk

Equipment

  • 1 12-cup standard muffin pan

Method
 

Prepare the crust
  1. Heat the oven to 375°F and coat the wells of a 12-cup standard muffin pan with nonstick cooking spray.
  2. Unroll the pie crusts and cut twelve 3 1/2-inch rounds, rerolling scraps as needed.
  3. Press one round into each well, covering the bottom and sides.
Make the filling
  1. Whisk the pumpkin puree, egg, egg yolk, granulated sugar, pumpkin pie spice, and salt in a medium bowl until smooth.
  2. Whisk in the evaporated milk.
Fill and bake
  1. Divide the filling evenly among the crusts, about 1/4 cup per pie.
  2. Bake for 25–30 minutes, until the crusts are golden and the centers are set with a slight wobble and register at least 160°F.
  3. Cool the pies in the pan for 20 minutes.
  4. Carefully lift them onto a wire rack and cool completely before serving.

Notes

For even baking, divide the filling evenly among the crusts. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best crust texture. For a gluten-free option, use gluten-free pie crusts.