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Best Mini Pumpkin Pies for a Kid-Friendly Friendsgiving

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These mini pumpkin pies are quick, easy, and perfect for Friendsgiving or any fall gathering. With a buttery crust and silky spiced filling, they’re a crowd-pleaser that even pumpkin pie skeptics will love.

Ingredients

Scale
  • 1 box (14.1 ounces) refrigerated pie crusts
  • All-purpose flour, for dusting
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract (optional)
  • Whipped cream, for serving (optional)
  • Ground cinnamon or nutmeg, for dusting (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Let pie crusts sit at room temperature for about 10 minutes.
  2. Lightly flour your work surface. Unroll one pie crust and smooth it out with a rolling pin. Use a 2 1/2-inch cookie cutter to cut out circles (about 12 per crust). Re-roll scraps once if needed.
  3. Press each circle into a mini muffin cup, easing the dough gently without stretching. Dock the crusts with a fork (3-4 pricks each). Freeze the muffin tin for 10 minutes.
  4. Blind bake the crusts: Place the muffin tin on a baking sheet and bake for 8-10 minutes, until edges are just golden. Remove and let cool slightly. Leave the oven on.
  5. Make the filling: In a large bowl, whisk together sugar, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat the eggs. Add pumpkin puree to the sugar mixture and stir. Add beaten eggs, evaporated milk, and vanilla extract. Whisk until smooth and silky.
  6. Fill the crusts: Transfer filling to a piping bag or zip-top bag with a snipped corner. Pipe filling into each pre-baked crust, filling about 3/4 full.
  7. Bake the pies: Return the muffin tin to the oven and bake for 15-18 minutes, until filling is set around the edges but still slightly jiggly in the center.
  8. Cool completely: Remove from oven and cool on a wire rack for 10 minutes. Then remove pies from the tin and cool completely on the rack (at least 30 minutes).
  9. Chill before serving: Refrigerate cooled pies for at least 2 hours before serving. Serve chilled with whipped cream and a dusting of cinnamon or nutmeg, if desired.

Notes

Don’t skip the blind bake to avoid soggy crusts. Let ingredients come to room temperature for even baking. Fill crusts only 3/4 full to prevent overflow. Check doneness with a gentle jiggle; the center should wobble slightly. Cool completely before removing from the tin to prevent crumbling. For best texture, refrigerate at least 2 hours before serving.

Nutrition

Keywords: mini pumpkin pies, Friendsgiving, kid-friendly, easy pumpkin pie, mini desserts, fall baking

Find it online: https://flurpchef.com/best-mini-pumpkin-pies-for-a-kid-friendly-friendsgiving/