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Easy Mini Pumpkin Pies in a Muffin Tin Recipe

Easy Mini Pumpkin Pies in a Muffin Tin

Twelve individual pumpkin pies made with refrigerated pie crust and a smooth, warmly spiced canned pumpkin filling. They bake in a standard muffin tin for an easy breakfast or fall gathering treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 crusts Refrigerated 9-inch pie crusts
Pumpkin Filling
  • 1 15-ounce can Pure pumpkin purée
  • 2 eggs Large eggs
  • 1 12-fluid-ounce can Evaporated milk
  • 3/4 cup Granulated sugar
  • 1 teaspoon Pumpkin-pie spice
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla extract
For the Pan and Serving
  • as needed Nonstick cooking spray
  • optional Whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray.
  2. Unroll the two refrigerated pie crusts and cut 12 rounds approximately 3 1/2 inches in diameter. Re-roll the scraps if necessary, keeping the pastry as cool as possible.
  3. Press one pastry round into each muffin cup to form a small shell. Refrigerate the prepared tin while you make the filling.
  4. Whisk the pumpkin, eggs, sugar, pumpkin-pie spice, salt, vanilla, and evaporated milk in a bowl until smooth and evenly combined.
  5. Divide the filling among the chilled crusts, filling each cup about three-quarters full. Do not fill the shells to the rim.
  6. Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 15 to 20 minutes, until the filling is nearly set and a knife inserted near the center comes out mostly clean.
  7. Cool the pies in the muffin tin for 15 to 20 minutes. Carefully loosen the edges, transfer the pies to a rack, and cool or chill completely before serving.
  8. Serve the mini pumpkin pies plain or with whipped cream. Keep the presentation simple so the flaky pastry and smooth pumpkin centers remain the focus.

Notes

Use pure pumpkin purée rather than canned pumpkin-pie filling, which already contains sugar and spices. Chilling the pastry rounds before filling helps limit shrinking and greasy crusts. Let the pies cool fully before removing them because the centers continue to set and warm pies are more likely to break.