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Recipes

Mini Pumpkin Pies to Hold You Over Until Thanksgiving

This article is written by a student writer from the Spoon University at NCSU chapter.

With the holidays coming up and major fights over who gets the last slice of the pie, these mini pumpkin pies are the perfect solution for all of your pie needs. These mini pumpkin pies are seriously easy to make and will make your house smell delicious even after these precious little bites are devoured. 

Get your stretchy pants on and make these mini pumpkin pies to devour while you wait for Grandma’s on Thanksgiving. 

Mini Pumpkin Pies

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesTotal time:1 hour 10 minutesServings:12 servings

Ingredients

Instructions

  1. Emmalyne Owens

    Preheat oven to 410° Fahrenheit. Crack eggs into a large mixing bowl. Mix at low speed for 3 minutes until creamy and combined.

  2. Emmalyne Owens

    Meanwhile, combine sugar, cinnamon, ginger, salt, cloves, and pumpkin spice in a small bowl. Add sugar mixture to eggs in the large bowl and stir until combined.

  3. Emmalyne Owens

    Add canned pumpkin and evaporated milk to the large bowl and mix until combined, about 5 minutes.

  4. Emmalyne Owens

    On a clean surface, roll out your dough until it’s about 1/8 inch thick. Use a large cup to cut out circles of dough.

  5. Emmalyne Owens

    Place circles in a greased muffin pan and mold to the inside of each cup. Use a fork to prick the bottom of each pie and place in the oven for 8 minutes or until the dough is a lightly golden color.

  6. Emmalyne Owens

    Take the pan out of the oven and reduce heat to 375°. Carefully fill each crust with the pumpkin filling until it just reaches the edge of the crust.

  7. Emmalyne Owens

    Bake for 10 minutes. Reduce heat to 330° and bake for an additional 30-35 minutes or until filling sets and the crust is slightly brown. Cool and serve.

Criminology Major with a passion for food