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Mini Pumpkin Pies in a Muffin Tin

Mini pumpkin pies in a muffin tin bake in individual pie crusts with a smooth pumpkin filling and gently set centers. Bake them in two temperature stages, then cool and chill for an easy-to-serve dessert.
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Prep Time 20 minutes
Cook Time 34 minutes
Cooling in the pan 20 minutes
Total Time 1 hour 14 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cooking spray for coating the muffin tin
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
For the filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 12-cup standard muffin tin

Method
 

Prepare the crust
  1. Heat the oven to 400°F.
  2. Coat the cups of a 12-cup standard muffin tin with cooking spray.
  3. Unroll the pie crusts and cut twelve 4-inch rounds, rerolling scraps as needed.
  4. Gently press one round into each muffin cup.
Fill and bake
  1. In a medium bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, and salt.
  2. Whisk in the evaporated milk until smooth.
  3. Divide the filling evenly among the crusts, leaving about 1/4 inch of space at the top of each.
  4. Bake for 10 minutes at 400°F.
  5. Without removing the pies, reduce the oven to 350°F and bake for 18–24 minutes, until the edges are set, the centers barely jiggle, and the center of a pie reaches 160°F.
Cool the pies
  1. Cool in the pan for 20 minutes.
  2. Loosen the crusts and transfer the pies to a wire rack.
  3. Cool and refrigerate within 2 hours of baking.

Notes

For the best texture, remove the pies when the centers barely jiggle and reach 160°F. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a dairy-free variation, substitute canned coconut milk for the evaporated milk.