Mini Pumpkin Pies
User Reviews
5
Mini Pumpkin Pies
Description
This recipe produces two 6-inch pumpkin pies lined with homemade or store-bought pie crust. The filling combines sugar, cinnamon, ginger, cloves, and salt with beaten eggs and pure pumpkin puree before slowly mixing in evaporated milk. The pies bake starting at a high temperature to set the crust, then bake longer at a lower temperature to gently cook the filling until a knife test confirms doneness.
The spices create a warm, familiar pumpkin flavor profile with balanced sweetness and mild earthiness. Using evaporated milk provides creaminess and body without an overly rich texture. The crust provides flaky edges and a tender base to contrast the smooth filling.
These pies are well suited for individual dessert portions, smaller gatherings, or when trying to control serving size. Serving with whipped cream adds a light, creamy complement to the spiced filling. The pies can be chilled for a firmer texture or eaten at room temperature.
The recipe recommends true pumpkin puree rather than pre-spiced pumpkin filling for flavor control. Glass 6-inch pie plates or 5-inch pans work well. Store leftovers refrigerated covered for up to 4 days to maintain freshness.
Ingredients
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (see note 2)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 1 egg
- 1 cup pumpkin not pumpkin pie filling, see note 3, puree
- 6 ounces evaporated milk (see note 4)
- 1 pie crust homemade or store-bought, thawed (see note 5)
- Whipped Cream optional, for garnish
Instructions
- Preheat oven to 425 degrees. Roll out pie crust and trim to line a 6-inch pie plate. Press into plate and flute the edge of the crust. Re-roll remaining pie dough and line the second pie plate, fluting the edge.
- In a small bowl, combine sugar, cinnamon, ginger, cloves, and salt. Set aside. In a large bowl, whisk egg until beaten. Stir in pumpkin and sugar mixture.
- Slowly add evaporated milk. Divide mixture between the two unbaked pie shells until nearly full.
- Bake 15 minutes, then reduce oven temperature to 350 degrees. Continue baking until a knife inserted in the center comes out clean, about 30 minutes longer.
- Cool on wire rack for 2 hours, then refrigerate or serve with whipped cream, if desired.
Notes
- Use 2 six-inch glass pie plates or similar-sized pans for baking these mini pies.
- The recipe uses individual spices instead of pumpkin pie spice blend; you may substitute 1 teaspoon of pumpkin pie spice if preferred.
- Use 100% pure pumpkin puree, not pumpkin pie mix, for proper flavor and texture.
- Canned evaporated milk, not sweetened condensed milk, provides the desired creaminess.
- If using store-bought crust, one 9-inch crust is enough to make both pies.
- The yield is two mini pies, enough for two or more servings depending on appetite.
- Store refrigerated and covered for up to 4 days after baking and cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 1 (6-inch) pie | |
| Calories | 718kcal | 36% |
| Carbohydrates | 97g | 32% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 107mg | 36% |
| Sodium | 767mg | 32% |
| Potassium | 623mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 49g | 98% |
| Vitamin A | 19387IU | 388% |
| Vitamin C | 7mg | 8% |
| Calcium | 282mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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