mini pumpkin pies Easy Recipe - Homemade American

These mini pumpkin pies are the perfect bite-sized dessert for any occasion, featuring a flaky crust and a rich, spiced pumpkin filling.

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Preheat oven to 375°F (190°C). Lightly grease mini muffin tins.
Unroll pie crusts and use a round cookie cutter (about 3 inches in diameter) to cut out circles. Gently press the circles into the mini muffin cups.
In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, and beaten eggs until well combined.
Stir in cinnamon, ginger, nutmeg, and salt.
Pour the pumpkin mixture evenly into the prepared pie crusts, filling each about two-thirds full.
Bake for 18-20 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Let the mini pies cool in the muffin tins for 10 minutes before carefully transferring them to a wire rack to cool completely.
Serve as is, or with a dollop of whipped cream and a sprinkle of cinnamon.

For a more decorative crust, you can use a fluted pastry wheel to crimp the edges of the crust circles before pressing them into the muffin tins.
If you don’t have a round cookie cutter, you can use a glass or a small bowl to trace and cut out circles.
These mini pies can be stored in an airtight container in the refrigerator for up to 3 days.