Mini Pumpkin Pie Cups, classic individual pumpkin pies perfect for gatherings or a fun fall treat!
What is more fall or Thanksgiving than pumpkin pies?! They are one of Jeremy’s favorite fall desserts. So I knew making them for the last recipe in the Thanksgiving series would really set it off with a bang! These mini pumpkin pie cups are so adorable and super easy to make using store bought pie crust. I love the way they look on a decorated fall tablescape with other mini desserts, how cute!
The inspiration for this post came from Dessert for Two and the recipe from the filling from Libby’s.
Mini Pumpkin Pie Cups
Ingredients
- 4 frozen pie crusts
- 1 can 15 oz pure pumpkin
- 1 can 12 oz evaporated milk
- 3/4 Cup granulated sugar
- 1 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- pinch of salt 1/8 tsp
- 3 large eggs
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, beat 2 of the eggs. Add in the canned pumpkin and combine. Add in the sugar, spices and salt and mix to combine. Last, add in the evaporated milk and stir until fully incorporated. Set aside while assembling pie crusts.
- About an hour before baking, take the pie crusts out of the freezer and let come to room temperature. Take crust out of the tin and flatter. Using a 4 inch round cookie cutter, cut out round of dough. You will have left over crust, so taking a rolling pin, add a little flour to your work surface and rolling pie. Roll out the dough to about an 1/8th of an inch, the thickness of the other dough rounds. Repeat the process of cutting out round with the cookie cutter. Carefully mold in the rounds of crust into a cupcake tin that has been sprayed with cooking spray.
- Pour in the pumpkin mixture. Take the additional egg and beat, brush the exposed dough with egg. (I used left over dough to cut out leafs/feathers, brush these with egg as well if using.) Bake for 10 minutes, reduce heat to 325 degrees and bake an additional 15 to 20 minutes or until a knife/toothpick inserted into the center comes out clean.
- Let cool in the tin completely. Carefully pop out the pies, you may need to run a knife along the edges to get them out. Serve with whipped cream if desired, enjoy!
Step by Step Directions
Preheat oven to 400 degrees.
In a large bowl, beat 2 of the eggs. Add in the canned pumpkin and combine. Add in the sugar, spices and salt and mix to combine. Last, add in the evaporated milk and stir until fully incorporated. Set aside while assembling pie crusts.
About an hour before baking, take the pie crusts out of the freezer and let come to room temperature. Take crust out of the tin and flatter. Using a 4 inch round cookie cutter, cut out round of dough. You will have left over crust, so taking a rolling pin, add a little flour to your work surface and rolling pie. Roll out the dough to about an 1/8th of an inch, the thickness of the other dough rounds. Repeat the process of cutting out round with the cookie cutter. Carefully mold in the rounds of crust into a cupcake tin that has been sprayed with cooking spray.
Pour in the pumpkin mixture. Take the additional egg and beat, brush the exposed dough with egg. (I used left over dough to cut out leafs/feathers, brush these with egg as well if using.) Bake for 10 minutes, reduce heat to 325 degrees and bake an additional 15 to 20 minutes or until a knife/toothpick inserted into the center comes out clean.
Let cool in the tin completely. Carefully pop out the pies, you may need to run a knife along the edges to get them out.
Serve with whipped cream if desired, enjoy!
It may seem like a lot of steps but they are a cinch to make. So what do you think? I bet your family will go nuts for these little cuties!! For some reason mini desserts are just more fun and you won’t feel guilty after eating one, but I won’t tell if you sneak a couple more!! 😉
Don’t forget to check out Parrish’s last Thanksgiving recipe for No Bake Pumpkin Gingersnap Cheesecakes:
Check back next week for the beginning of our Christmas series! (I know, Christmas already?! Holy cow.) In the meantime, check out these other popular cute mini desserts by clicking on the images:
.
.
[adsenseyu2]
Dana DeVolk
Latest posts by Dana DeVolk (see all)
- Roasted Mushrooms with Garlic Butter Sauce - October 8, 2019
- Peanut Butter Lasagna - October 7, 2019
- Rice Pudding with Cooked Rice - October 4, 2019
Diana says
I love that you used frozen pie crusts, I can do that!! These are so cute! 🙂
DessertForTwo says
These are the cutest! I could gobble them all up 🙂
Afton says
Those are adorable and look delicious too. I would be the one sneaking a few extras, so I’m glad my secret is safe with you.
bj says
Aren’t they just adorable. Everyone loves individual desserts and they look like you’ve been in the kitchen for hours making them. Thanks so much.
Erin @ Making Memories says
These look so good! I love the little leaf on top. What a nice touch!
http://makingmemorieswithyourkids.com
Blair @ The Seasoned Mom says
Dana, these are so cute and delicious looking! Perfect fall party food! Pinned and tweeted. 🙂
Diane says
Cute! I love the idea of single little pies. All of your recipes look delicious. 🙂
Jen @ Baked by an Introvert says
The little pies are so adorable. Perfect for the holiday parties coming up!
Leslie says
Those look yummy! I love the little leaf accent you put on it. You eat with your eyes first and that gives it a little extra. Happy Saturday!
Maartje Quilt says
I love your mini pumpkins. I must try them.
Thanks for sharing
Brenda says
I got such a kick out of your instructions to take the pie crust out of the tin and “flatter”. I can just see you telling that pie crust all kinds of wonderful things about itself. I know it was a typo, but please don’t change it. It gave me a lovely laughter boost to start my day. You are after all “This Silly Girl” and I love you for it. I think everyone should treat their pie crust this way. We’d all have better pies. Too many people think of it as pie curst. You go girl. Love it!
Kristina and Millie says
Mini deserts are so much fun! And super cute too. Thanks for linking up to Snickerdoodle Sunday!