Mini Personal Pumpkin Pies

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These adorable mini personal pumpkin pies will be a delightful addition to any fall event you’re planning this year. My recipe makes approximately 21 personal pan sized pumpkin pies to serve for dessert on Thanksgiving, Christmas, or any other special event this year!  Pumpkin pie is one of my favorite fall pies to eat, serve, and make.

Now’s the time to start your Pinterest Boards for all of the upcoming holidays.

What is the best pumpkin to use for pie?

If you’re making pumpkin pie with fresh pumpkin, then you’ll want to purchase a sweet, dense pie pumpkin. It’s much easier to use canned pumpkin puree for homemade mini personal pumpkin pies. This will cut down the time involved in the preparation and help you make these pies faster than you would when trying to make pumpkin pie filling from scratch.

Is Libby’s pumpkin puree really pumpkin?

You may be familiar with Libby’s brand pumpkin puree. This canned pumpkin puree isn’t made from pumpkins. You will see that pumpkin is on the label as the ingredient, however, Libby’s canned puree as with most canned puree is actually made with the flesh of various winter squashes.  Libby’s pumpkin puree is technically made using Dickinson squash, which is a close relative to butternut squash.

The pumpkin puree is rather bland in flavor, as it doesn’t have any seasonings added. This is why you must follow my instructions below to make these mini personal pumpkin pies. I have the added seasonings such as nutmeg, cinnamon, and cloves listed as these are the traditional pumpkin pie seasonings that you include with homemade pumpkin pie.

These mini personal pumpkin pies will be a fabulous way to serve pumpkin pie to family and friends, without having to bake and cut up multiple pumpkin pies. Feel free to adjust the measurements to reflect how many mini personal pumpkin pies you need to serve your family and friends during your fall season event.

Mini Personal Pumpkin Pies

Gather the ingredients below and get started baking your personal pumpkin pies today!

Personal Pumpkin Pie Ingredients:

• 15-oz package ready-to-bake pie crusts
• 15-oz can pumpkin puree (not pumpkin pie filling)
• 12-oz evaporated milk
• ¾ C brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Topping

• Whipped cream and ground cinnamon, if desired.

Directions to Make Mini Personal Pumpkin Pies

Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.

Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.

Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.

Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.

Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!

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Yield: 21 Servings

Mini Personal Pumpkin Pies

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There's nothing cute than a mini pumpkin pie! These adorable mini personal pumpkin pies are a fabulous way to serve pumpkin pie at your next fall gathering.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 15-oz package ready-to-bake pie crusts
• 15-oz can pumpkin puree (not pumpkin pie filling)
• 12-oz evaporated milk
• ¾ C brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Topping

• Whipped cream and ground cinnamon, if desired.

Instructions

1. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
2. Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
3. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
4. Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
5. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
   
   

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