Mini Pumpkin Pies

An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!

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What you need:

Roll the pie crusts out onto a lightly floured surface. Use a 3.5-inch cookie cutter (or cup) to cut out 18 circles

Place each circle into muffin pan cavities and refrigerate while preparing filling

Whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

Add the pumpkin puree, evaporated milk, and egg and lightly whisk until the mixture is combined

Remove the muffin pans with the pie crusts from the refrigerator and spoon the pumpkin pie filling into each pie crust

Bake the pies for about 15 minutes, then remove them from the oven and allow them to cool on a wire rack for 30 minutes

Once the pies have cooled, transfer them to the refrigerator to chill overnight before serving

Swipe up for the recipe!

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