Mini muffin pan pumpkin pie recipe is simple. The ideal Thanksgiving dessert Mini pumpkin pies are the perfect place to start if pie-making intimidates you!
– 2 pie crusts homemade or store-bought– ½ cup packed light or dark brown sugar (100 grams)– ½ teaspoon ground cinnamon– ½ teaspoon ground ginger– ¼ teaspoon ground nutmeg
Ingredient
– ⅛ teaspoon ground clove– ¼ teaspoon salt– 1 cup pumpkin puree (250 grams)– ¾ cup evaporated milk (180 ml)– 1 large egg at room temperature and lightly beaten
Direction
Cut the pie crusts: Roll them out on a lightly floured surface. Cut 18 circles with a 3.5-inch cookie cutter or cup. Re-roll any leftover dough—you don't want it to waste.
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Each circle of pie crust goes into your muffin pans. Press the dough down and around the sides to fit each cavity snugly. While making the filling, refrigerate the muffin pans.
Mix the dry ingredients. Mix brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add pumpkin puree, evaporated milk, and lightly beaten egg to dry ingredients and whisk until combined.
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Add filling to pie crusts: Take the pie crust muffin pans out of the fridge. Put two tablespoons of pumpkin pie filling in each crust. Bake: Bake pies at 400°F for 16–20 minutes.
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Cool on a wire rack for 30 minutes after removing from the oven. Carefully remove muffins from pan and cool on wire rack. Refrigerate in an airtight container for at least 3 hours, preferably overnight.