Mini Pumpkin Pies
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
28 mins
-
Servings
60 bite-size pies
-
Course
Dessert
Mini Pumpkin Pies
Report
These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!
Share:
Ingredients
- 60 pre-made mini phyllo pastry shells
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons homemade pumpkin pie spice
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 can evaporated milk 5 ounces
- whipped cream or cool whip optional garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk. Beat until well combined and smooth.
- Line phyllo shells on prepared baking sheet. Fill each phyllo shell with pumpkin pie filling, about 1 ½ teaspoons per shell.
- Carefully transfer pan to preheated oven and bake for 11-13 minutes or until the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
- If desired, top with freshly whipped cream or Cool Whip.
Notes
- The phyllo shells don’t have perfectly flat bottoms; if they feel a bit unstable on the baking sheet, feel free to use some aluminum foil to help stabilize them before you add the pie filling.
- If you are able to find mini shortbread tart shells at your store, feel free to use those instead of the phyllo shells. Since they are a bit larger, you will need about 48 of them for this recipe and they will need to bake for about 15-17 minutes.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
Other Recipes
You'll Also Love
