Mini Pumpkin Pies

With quicker bake and cool times, plus no need for blind baking the pie crust, there’s no denying that mini pumpkin pies are easier than the full-size version. They’re fun, festive, and baked in a mini muffin pan. This recipe uses my homemade pie crust and a deeply spiced filling like my original pumpkin pie.

You will love these mini pumpkin pies because: they’re fun to make with kids, unlike the full-size version, there’s no blind baking the crust, they’re deeply spiced and sweetened with flavorful brown sugar, bake time & cool time are a lot quicker than regular pie, decoration can be minimal, and they’re handheld & easy to serve! As always, fresh whipped cream for serving is perfect.

Ingredients:

• 2 unbaked Flaky Pie Crust or All Butter Pie Crust
• 1 and 1/4 cups (285g) pumpkin puree
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) whole milk
• 1 large egg
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice*
• small pinch black pepper (optional)