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–+ servings
Mini Pumpkin Pies & Whipped Cream Recipe
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Mini Pumpkin Pies

A really simple pumpkin pie mixture goes into these mini pumpkin pies that are topped with whipped cream - great for parties!
Course Baking
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 21
Calories 77kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 15 oz / 425g package ready-to-bake pie crusts (ready-rolled shortcrust pastry)

For the Pumpkin Pie Filling

  • 1 15 oz / 425g can pure pumpkin purée
  • 1 12 oz / 354ml can evaporated milk
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tsp pumpkin pie spice

For Topping

  • Whipped cream
  • Ground cinnamon

Instructions

  • Preheat oven to 220C/425F/Gas 7 and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
  • Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.


    Cutting mini pumpkin pie crusts
  • Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.




    Pumpkin Pie Filling in bowl before mixing
  • Divide filling among the mini pie shells.




    Pumpkin Pie Filling poured into pie cases
  • Pumpkin Pie Filling poured into pie cases
  • Place in the preheated oven and bake for 10 minutes. Reduce temperature to 180C/350F/Gas 4 and bake for an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
  • Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!

    Mini Pumpkin Pies with Whipped Cream

Nutrition

Serving: 1 | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 45mg | Fiber: 1g | Sugar: 7g