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Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗

Preppy Kitchen

Mini Pumpkin Pies

Silky spiced pumpkin filling baked into individual flaky crusts in a muffin pan. They set up in 25 minutes and are made for topping with sweetened whipped cream and a dusting of cinnamon.

⏱ 35 min12Americanpumpkinpiedessertthanksgivingfall

Ingredients

  • 2pie crusts · homemade or store-bought
  • 1 cupcanned pumpkin puree · 225g
  • 1/2 cuppacked light brown sugar · 110g
  • 1/3 cupmilk · whole or evaporated; 80ml
  • 1large egg · room temperature
  • 1/2 teaspoonground cinnamon
  • 1/4 teaspoonground ginger
  • 1/4 teaspoonground nutmeg
  • 1/4 teaspoonsalt

Steps

  1. 1

    Preheat the oven to 350°F.

  2. 2

    On a lightly floured surface, roll the pie crust to 1/8-inch thickness.

  3. 3

    Use a 3½-inch round cookie cutter to cut circles for the mini pies, rerolling the scraps as needed. Press each dough round into the wells of a 12-cup muffin pan, working the crust up toward the top rim if it looks shallow. Refrigerate or freeze until firm while you make the filling.

  4. 4

    In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.

  5. 5

    Fill each mini crust about three-quarters full, leaving about ¼ inch of crust exposed at the top.

  6. 6

    Bake for 25 minutes, until the filling is just set and the crust edges are golden. Cool in the pan for 15 minutes, then remove and finish cooling on a wire rack. Serve with sweetened whipped cream and a sprinkle of cinnamon.

Creator's notes

The video is titled "Easy Pumpkin Pie Recipe," but the structured quantities and method supplied come from Preppy Kitchen's Mini Pumpkin Pies page (baked in a 12-cup muffin pan). The filling whisks together in one bowl and works with homemade or store-bought crust; it also holds well as a make-ahead dessert.

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