Mini Pumpkin Pies
User Reviews
4.7
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
60 bite-size pies
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Course
Dessert
Mini Pumpkin Pies
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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!
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Ingredients
- 60 mini phyllo pastry shells pre-made
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice homemade
- 1 egg large
- 1 cup pumpkin puree pure
- 1 teaspoon vanilla extract pure
- 1 can evaporated milk 5 ounces
- Whipped Cream optional garnish, or Cool Whip
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
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