Easy Muffin Tin Mini Pumpkin Pies

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Easy Muffin Tin Mini Pumpkin Pies make the easiest fall treat for your family and guests! 

 

Pumpkin pie made from scratch is a great recipe for bakers looking for something stress-free and delicious!  Pumpkin pie is made from pureed pumpkin that is spiced and mixed with dairy into a custard.  It can be served in so many different variations including:

• Large, traditional pies
• Mini muffin tin pumpkin pies
• Whipped into a souffle 
• As part of a trifle using gingerbread and butterscotch pudding

The ideas for how to use fresh pumpkin are endless.  There have been entire cookbooks dedicated to cooking and baking with pumpkin.  However; my favorite will always be a deeply spiced traditional pumpkin pie with a flaky crust and whipped cream on top.  Call me a traditionalist.  I am.

 

A little pumpkin history:

I wonder if you’re thinking like I thought – the Pilgrims ate pumpkin pie!  That’s why it’s a Thanksgiving tradition.  Wrong.  They didn’t have flour to make any type of crust – so they weren’t able to make pie.  They did, however; eat pumpkin along with other different squash.  From what I understand the pumpkin pie was actually first made in England.  They know a great deal more on the history of pumpkin pie over at History.com.  Check it out!

 

Can you use pie filling?

Technically the answer is yes.  You can use prepared pumpkin pie filling.  Personally, the prepared pie filling doesn’t have enough depth of flavor, so I don’t.

How long is pumpkin pie good for?

Usually pumpkin pie lasts about 4-5 days in the refridgerator.

Can you keep pumpkin pie on the counter?

Don’t leave a full size homemade pumpkin pie on the counter longer than a couple of hours after cooling.  For the mini versions – put the pies into the fridge at one hour after cooling. If you have purchased the pie at the store it’s full of preservatives and it’ll last just keeping it at room termperature.  

Mini Pumpkin Pie Recipe

Yield: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Mini pumpkin pies are the perfect treat for after dinner, as a party favor, or even for a kids party! Filled with the flavors of the holiday season pumpkin pie is a delicious ending to any meal!

Print

Ingredients

• 1 15oz can pure pumpkin
• 14oz can of sweetened condensed milk
• 1 1/2 tbsp pumpkin pie spice
• 1 1/2 tsp vanilla extract
• Package (1)  of refrigerated pie crusts (thawed if frozen)
• 2 large eggs
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375 degrees.
2. Dust your counter or board with flour and place the pie crusts on top.
3. Using a 3 inch round hand cutter cut 6 equal round from the crust
4. Spray a muffin tin with non-stick baking spray and push one round into each opening.
5. Together, mix canned pumpkin, beaten eggs, sweetened condensed milk, spices and vanilla in a bowl until very smooth. Pour into each crust to about 1/2" below the top.
6. Bake for 30 minutes (check at 25). Remove from the oven and cool on a wire rack.

Notes

Top pumpkin pies with whipped cream and a drizzle of caramel sauce if desired! Another option is a light shake of powdered sugar!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  6 Wooden Spoons For Cooking – Natural Nonstick Hard Wood Spatula and Spoons – Uncoated and Unglued – Durable Eco-friendly and Safe Kitchen Cooking Tools.
• 
  Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup

Enjoy your holidays – and keep an eye out for my new digital cookbook Holiday Sips!  It’s coming out this fall and it contains the PERFECT pairing for these pies!

JJ

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Thanksgiving Turkey Compound Butter

Easy Angel Food Pumpkin Cakes