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Mini Pumpkin Pies in a Muffin Tin

Mini pumpkin pies in a muffin tin bake in flaky pie crusts with a smooth, warmly spiced pumpkin filling. Each individual pie is baked until the center is just set with a slight jiggle, then chilled until cold.
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Prep Time 20 minutes
Cook Time 28 minutes
cooling and chilling 2 hours 15 minutes
Total Time 3 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 nonstick cooking spray
  • 2 pie crusts refrigerated, 14 to 15 ounces total; thawed if needed
For the filling
  • 1.5 cup canned pumpkin
  • 0.5 cup light brown sugar packed
  • 2 eggs large
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.25 tsp kosher salt
  • 0.75 cup evaporated milk

Equipment

  • 1 standard 12-cup muffin tin

Method
 

Prepare the crust
  1. Heat the oven to 425°F.
  2. Coat the wells of a standard 12-cup muffin tin with nonstick cooking spray.
  3. Cut twelve 3 1/2-inch rounds from the pie crusts, rerolling the scraps once if needed.
  4. Press one round into each muffin well.
Make the filling and bake
  1. In a medium bowl, whisk the pumpkin, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  2. Whisk in the evaporated milk.
  3. Divide the filling evenly among the crusts, leaving about 1/4 inch of space at the top.
  4. Bake for 8 minutes at 425°F.
  5. Reduce the oven to 350°F without opening the door.
  6. Bake for 15 to 20 minutes more, until the crusts are golden, the centers are just set with a slight jiggle, and a thermometer inserted in a center registers at least 160°F.
  7. Cool the pies in the tin for 15 minutes.
  8. Loosen the edges and transfer the pies to a wire rack to cool completely.
  9. Refrigerate until cold, at least 2 hours.

Notes

For neat crust rounds, reroll the scraps only once as directed. Refrigerate leftovers for up to 3 days; freeze for up to 2 months and thaw in the refrigerator. For a dairy-free variation, use an equal amount of dairy-free evaporated milk.