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Five small tarts are arranged on a plate. They have a golden-brown crust and are topped with whipped cream. Two tarts are garnished with pumpkin seeds. A cooling rack with more tarts is visible in the background.

Mini Pumpkin Pies

Course: Dessert
Cuisine: American
Keyword: mini pumpkin pie, pumpkin pie
Prep Time:20 minutes
Servings:24 servings
Calories: 71kcal
Here's a simple creamy mini pumpkin pies recipe! This easy version includes a homemade crust and is perfect for intimate get-togethers.
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Equipment

Ingredients

  • 2 packages refrigerated pie crust
  • 1 can 15 oz pumpkin puree
  • 1 can 14 oz sweetened condensed milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Whipped cream for topping optional

Instructions

  • Preheat oven to 375°F (190°C).
  • Unroll pie crusts and cut into 3-inch circles.
  • Press dough circles into greased muffin tins.
  • Mix pumpkin, condensed milk, eggs, spices, and salt until smooth.
  • Fill each crust with pumpkin mixture.
  • Bake for 20-25 minutes until filling is set.
  • Cool in pan for 5 minutes.
  • Remove pies and cool completely on wire rack.
  • Top with whipped cream before serving, if desired.

Video

Expert Notes

Makes about 24 mini pies. Adjust spices to taste.

Nutrition

Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg
Oven
Muffin Tin