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Easy Pumpkin Pie Dessert Cups Recipe

Easy Pumpkin Pie Dessert Cups

Twelve individual pumpkin pie cups made with refrigerated pie crust and a classic spiced pumpkin filling. Serve them warm or chilled with whipped cream and your favorite seasonal garnish.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 2 crusts, about 14–16 ounces total Refrigerated 9-inch pie crusts
  • 1 15-ounce can (425 g) Pure pumpkin puree
  • 2 eggs Large eggs
  • 3/4 cup (150 g) Granulated sugar
  • 1 12-fluid-ounce can (354 mL) Evaporated milk
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Salt
For Serving
  • As needed for serving Whipped cream
  • Optional for garnish Extra cinnamon, nutmeg, or chopped toasted pecans

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and lightly grease a 12-cup muffin pan. Unroll the refrigerated pie crusts and cut twelve rounds approximately 4 inches in diameter.
  2. Press one pastry round into each muffin cup, shaping it into a small shell. Chill the prepared pan while mixing the filling so the dough stays cold and holds its shape.
  3. Whisk the pumpkin puree, eggs, sugar, evaporated milk, cinnamon, ginger, cloves, and salt in a bowl until smooth and evenly blended.
  4. Divide the filling among the chilled pastry shells, filling each cup about three-quarters full. Avoid overfilling because the custard puffs slightly as it bakes.
  5. Bake at 425°F for 10–15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for approximately 25–30 minutes, until the centers are nearly set and a knife inserted near the center comes out mostly clean.
  6. Cool the cups in the muffin pan for 10–15 minutes, then transfer them to a rack. Cool for at least 30 minutes before serving warm or chilled with whipped cream.

Notes

Use pure pumpkin puree, not canned pumpkin-pie filling. Keep the pastry cold before baking, and remove the cups while the centers still have a slight wobble because the custard firms as it cools.