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Ingredients
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- 2 unbaked 9-inch pie crusts (homemade or store-bought)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup evaporated milk
- 1 large egg (lightly beaten)
- 1/2 teaspoon vanilla extract
- Homemade whipped cream (for topping)
Instructions
- Preheat the oven to 400°F and roll the pie crust to 1/8-inch thickness.
- Cut out 18 circles and place them in muffin pans to form crusts.
- Mix brown sugar, granulated sugar, pumpkin pie spice, and salt together.
- Add pumpkin puree, evaporated milk, beaten egg, and vanilla to the mixture and whisk until smooth.
- Fill each crust with about 2 tablespoons of the pumpkin filling.
- Bake for 16-20 minutes until set and golden.
- Cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours.
Notes
Use room temperature ingredients for better mixing.
Allowing pies to chill enhances their flavor.
Feel free to add chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 25