Pumpkin Pie is a custard pie made with pumpkin puree. It is a Thanksgiving staple for most. I shared a post about how to puree a pumpkin, so I figured what better to make with pumpkin puree than pumpkin pie.
I decided to switch it up from a normal 9 inch pie to mini 3 inch pies. When I have company over I like to have “easy” dessert options. I think individual desserts are no fuss dessert options lol. I don’t have to be concerned with cutting slices for guests, They can just choose their mini dessert and hold it.
For this recipe I used the 3 inch frozen pie shells. However if you want to make your own pie crust I’ve ordered 3 inch tart pans from this site many times.
How To Make These Mini Pies
I started these pies by putting 2 cups of homemade pumpkin puree in a bowl. Don’t worry if you don’t want to make your own pumpkin puree, you can absolutely use pumpkin puree from a can. Next I add brown sugar to the pumpkin puree. I add melted butter, evaporated milk, and beat 3 eggs and poured that into the pumpkin mixture. I finished the pie batter with vanilla extract and pumpkin pie spice. I baked the pie in a 350 degree oven for about 30 minutes. If you decided you don’t want to bake mini pies, a 9 inch pie will bake for about 45- 50 minutes, when the pie is done the center should jiggle slightly. The pie will look a little puffed up when it comes out of the oven, however as the pie cools the pie begins to settle.
Mini Pumpkin Pies
- 2 cups pumpkin puree
- 1 stick butter melted
- 1-1/2 cup brown sugar
- 3/4 cup evaporated milk
- 1 tsp vanilla extract
- 3 eggs beaten
- 2 tsp pumpkin pie spice
- Preheat oven to 350 degrees. 2. In a mixing bowl, whisk pumpkin puree, melted butter, evaporated milk, and brown sugar.
3. Whisk 3 eggs, and add them to the pumpkin mixture. Add pumpkin pie spice, and vanilla extract.
4. Pour pumpkin pie batter into mini pie shells.
5. Bake for 25-30 minutes, or until the center of the pie jiggles slightly.