Muffin Tin Pumpkin Pies
Warm spice, creamy filling, flaky crust, and adorable size make them irresistible — and they disappear fast.
Equipment
- large bowl
- Whisk
- Rolling Pin
- Drinking cup or cookie cutter. 2"-3" round
Ingredients
- 2 9" pie shells thawed, or homemade crust (below)
- 1 15-oz can pumpkin puree
- 1 14-oz can sweetened condensed milk
- 2 large eggs
- 2 tbsp pumpkin pie spice
Instructions
- Preheat oven to 375°F (190°C).
- Roll out your store-bought or homemade pie dough.
- Use a drinking glass or a 3–3.5 inch round cutter to cut circles from the dough.
- Place each circle into your muffin tin. Gently stretch the dough upward to create a mini pie “cup.” If you aren’t using a Caraway muffin tin, lightly spray your pan.
- Optional: Chill the dough in the muffin tin for 10–15 minutes to prevent shrinking.
- In a mixing bowl, whisk the eggs.
- Add pumpkin puree, sweetened condensed milk, and pumpkin pie spice.
- Whisk until completely smooth and well combined.
- Fill each pie shell almost to the top.
- Bake for 15–17 minutes, or until the centers are slightly jiggly.
- Let cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
Homemade Pie Crust (Optional)
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 tsp salt
- 1 tbsp granulated sugar
- 6–8 tbsp ice water
Instructions
Make Homemade Pie Crust (Optional)
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your hands until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time until the dough comes together.
- Form into a disc, wrap tightly, and chill for at least 1 hour before rolling out.
Nutrition (Approx. per mini pie)
- Calories: 140
- Carbohydrates: 20g
- Fat: 5g
- Protein: 3g
- Sugar: 14g