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Mini Pumpkin Pies in a Muffin Tin

Mini pumpkin pies in a muffin tin bake in flaky pie crust cups with a smooth, spiced pumpkin filling. They bake in two stages, then cool until the centers are just set with a slight wobble.
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Prep Time 20 minutes
Cook Time 26 minutes
cooling 30 minutes
Total Time 1 hour 16 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Prepare the crusts
  • 1 tbsp nonstick cooking spray
  • 2 tbsp all-purpose flour for rolling
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts total
Make the filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 2 eggs large
  • 1.5 cups evaporated milk

Equipment

  • 1 standard 12-cup muffin tin

Method
 

Prepare the crusts
  1. Heat the oven to 425°F.
  2. Grease a standard 12-cup muffin tin with the nonstick cooking spray.
  3. On a lightly floured surface, unroll the pie crusts and cut twelve 3 1/2-inch rounds, rerolling scraps once.
  4. Press the rounds into the muffin cups without stretching the dough.
Make the filling
  1. In a medium bowl, whisk together the pumpkin, sugar, cinnamon, ginger, cloves, salt, eggs, and evaporated milk until smooth.
Assemble and bake
  1. Divide the filling evenly among the crusts, filling each nearly to the top.
  2. Bake for 8 minutes at 425°F.
  3. Reduce the oven to 350°F and bake 12–18 minutes more, until the centers are just set with a slight wobble and the filling reaches 160°F.
  4. Cool the pies in the tin for 30 minutes.
  5. Remove the pies and cool completely.
  6. Refrigerate within 2 hours of baking.

Notes

For the cleanest crust edges, press the rounds into the muffin cups without stretching the dough. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free option, use an appropriate dairy-free evaporated milk substitute.