The warm, spiced flavors of pumpkin pie are a hallmark of fall, but what if you could enjoy this classic dessert in a perfectly portioned mini size? Mini Pumpkin Pies in Muffin Tins are the perfect solution for those who love pumpkin pie but want a fun, easy-to-serve twist. These bite-sized treats are great for parties, family gatherings, or as a cozy snack just for you.

Why You’ll Love Mini Pumpkin Pies in Muffin Tins

These mini pumpkin pies deliver all the deliciousness of a traditional pumpkin pie in a compact, mess-free form. They’re portable, easy to make, and ideal for sharing. Plus, baking them in muffin tins gives them a golden, crisp crust and a creamy, flavorful filling that everyone will adore.

Ingredients You’ll Need

For the Pie Crusts:

Ingredient	Quantity
Unbaked pie crusts	2 (9-inch)
All-purpose flour (for dusting)	As needed

For the Pumpkin Filling:

Ingredient	Quantity
Brown sugar	⅓ cup
Granulated sugar	2 tbsp
Pumpkin pie spice	1 ½ tsp
Salt	¼ tsp
Canned pumpkin puree	1 cup
Evaporated milk	¾ cup
Large egg (lightly beaten)	1
Vanilla extract	½ tsp

For the Topping:

Ingredient	Quantity
Whipped cream	As needed

Step-by-Step Instructions

1. Prepare Your Crusts

1. Preheat your oven to 400°F (200°C).
2. Roll out the pie crusts to about ⅛-inch thickness on a lightly floured surface.
3. Use a 3.5-inch round cutter to cut 18 circles from the pie crusts.
4. Gently press each circle into the wells of a standard muffin tin, ensuring they fit snugly without tearing. Chill the crusts in the refrigerator while you prepare the filling.

2. Make the Pumpkin Filling

1. In a medium bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt.
2. Add the pumpkin puree, evaporated milk, egg, and vanilla extract. Whisk until the mixture is smooth and fully combined.

3. Fill the Crusts

1. Remove the muffin tin from the refrigerator.
2. Spoon about 2 tablespoons of the pumpkin filling into each pie crust. The filling should reach just below the edge of the crust.

4. Bake the Mini Pies

1. Place the muffin tin in the preheated oven.
2. Bake for 16-20 minutes, or until the filling is set and the crusts are golden brown.
3. Remove the muffin tin from the oven and let the pies cool in the tin for 30 minutes.

5. Cool and Serve

1. Carefully transfer the mini pies to a wire rack to cool completely.
2. Once cooled, place the pies in an airtight container and refrigerate for at least 3 hours or overnight.
3. Top each mini pie with a dollop of whipped cream just before serving. Enjoy chilled or at room temperature.

Tips for Perfect Mini Pumpkin Pies

• Don’t Overfill: Avoid overfilling the crusts to prevent spilling during baking.
• Chill the Crusts: Keeping the crusts cold before baking ensures a flaky texture.
• Use a Muffin Tin Liner: If you’re worried about sticking, use muffin tin liners or grease the tin lightly with cooking spray.
• Test for Doneness: The filling should jiggle slightly in the center but not be wet.

Nutritional Information (Per Mini Pie)

Nutrient	Amount
Calories	110
Total Fat	5g
Saturated Fat	2g
Cholesterol	20mg
Sodium	70mg
Total Carbohydrates	14g
Sugars	8g
Protein	2g

FAQs About Mini Pumpkin Pies in Muffin Tins

1. Can I make these pies ahead of time?

Yes! These mini pumpkin pies can be made up to two days in advance. Store them in an airtight container in the refrigerator.

2. Can I freeze these mini pies?

Absolutely. Once the pies are fully cooled, wrap them individually in plastic wrap and store them in a freezer-safe bag. Thaw in the refrigerator before serving.

3. What if I don’t have a 3.5-inch cutter?

You can use a glass or a similar-sized object to cut the circles. Just ensure the diameter is large enough to fit into the muffin tin.

4. Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well, but ensure it’s thick and not watery.

5. How do I prevent the crusts from shrinking?

Chill the crusts in the muffin tin before baking to help them hold their shape.

6. Can I use a different spice blend?

Certainly! Adjust the spices to your liking or substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger.

Conclusion: The Perfect Bite-Sized Treat

Mini Pumpkin Pies in Muffin Tins are the perfect way to enjoy a classic fall dessert in a fun, portable format. With their flaky crust, creamy filling, and sweet whipped cream topping, these mini pies are guaranteed to be a hit. Whether you’re hosting a holiday dinner or just craving a seasonal treat, this recipe is sure to please. Gather your ingredients, preheat your oven, and enjoy the magic of homemade mini pumpkin pies!

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