Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗
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.
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
Preheat the oven to 350°F.
- 2
On a lightly floured surface, roll the pie crust to 1/8-inch thickness.
- 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
In a large bowl, whisk together the pumpkin, brown sugar, milk, egg, cinnamon, ginger, nutmeg, and salt.
- 5
Fill each mini crust about three-quarters full, leaving about ¼ inch of crust exposed at the top.
- 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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