Bite Sized Mini Pumpkin Pies: Fall’s Perfect Treats

Bite-Sized Mini Pumpkin Pies: The Ultimate Fall Dessert

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Unroll pie crusts and cut into 3.5-4 inch circles using a round cutter. Gently press each dough circle into the cups of a standard 12-cup muffin tin. Trim excess dough. Chill the muffin tin with crusts for 15-20 minutes.
Preheat oven to 400°F (200°C). In a medium bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt.
In a separate large bowl, combine pumpkin puree, evaporated milk, egg, and vanilla extract. Whisk until smooth.
Pour the dry sugar and spice mixture into the wet pumpkin mixture. Stir gently until fully combined and smooth.
Carefully pour pumpkin filling into the chilled pie crusts, filling each about ¾ full. Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 20-25 minutes, or until the edges are set and the center has a slight jiggle. Remove from oven and let cool in the muffin tin on a wire rack for 20-30 minutes.
Once partially cooled, gently remove pies from muffin tin and transfer to a wire rack to cool completely at room temperature (1-2 hours). Garnish with whipped cream, a sprinkle of cinnamon, or a mini cinnamon stick before serving.
Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3-4 days.