Mini Pumpkin Pie
These Mini Pumpkin Pie/Tartlet are the perfect way to welcome the fall season into your kitchen. They’re simple and packed with all the warm and cozy flavors you associate with autumn.
Servings: 12 pieces
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 egg
- ½ cup evaporated milk
- 1 package refrigerated pie crusts 2 crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt. Mix until well blended.
- Beat in the egg and then gradually add the evaporated milk. Continue mixing until the filling is smooth.
- Roll out your pie crusts and use a round cutter (about 3 inches in diameter) to cut out circles. Press each circle into your mini tartlet pans or muffin tin.
- Spoon the pumpkin filling into each pastry shell, filling them about 2/3 full.
- Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the filling is set and the crusts are golden brown.
- Let the Mini Pumpkin Pie/Tartlets cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, these little delights are ready to enjoy!
Notes
- For an extra touch of flavor, try adding a dollop of whipped cream or a sprinkle of cinnamon on top.
- Be careful not to overfill the pastry shells to prevent spills during baking.
- To save time, you can use store-bought pumpkin pie spice instead of individual spices.