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Perfect Mini Pumpkin Pies Recipe for Easy Thanksgiving Dessert

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These mini pumpkin pies are packed with rich, creamy goodness in perfectly portioned bites. They’re easy to make, customizable, and perfect for Thanksgiving or any occasion.

Ingredients

  • Premade pie crusts
  • Canned pumpkin puree
  • Sweetened condensed milk
  • Large eggs
  • Pumpkin pie spice
  • Salt
  • Vanilla extract
  • Whipped cream

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease your muffin tin.
  2. Roll out your pie dough on a floured surface to about 1/8-inch thickness. Use a 3-4 inch round cutter (or the rim of a glass) to cut out circles.
  3. Gently press each circle of dough into the muffin tin cups, making sure they’re snug against the walls. Trim any excess dough if needed.
  4. In a mixing bowl, whisk together the canned pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
  5. Pour the pumpkin mixture into the prepared crusts, filling each about Âľ full.
  6. Place the muffin tin in the oven and bake for 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  7. Allow the mini pies to cool in the tin for about 10 minutes, then transfer them to a cooling rack. Let them cool completely before topping.
  8. Add a dollop of whipped cream to each pie and sprinkle with a dash of cinnamon or nutmeg for extra flair.

Notes

[‘Don’t overfill the crusts to leave room for the filling to rise while baking.’, ‘Chill the dough for 10-15 minutes if it gets too soft.’, ‘Use a toothpick test to check if the filling is set—it should come out clean.’, ‘Make the filling a day in advance and store it in the fridge until ready to assemble.’, ‘Customize the spice blend by adding extra cinnamon or a pinch of cardamom.’]

Nutrition

Keywords: mini pumpkin pies, Thanksgiving dessert, easy pumpkin pie recipe, holiday baking, portion-controlled dessert, kid-friendly dessert

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