Mini Pumpkin Pies Delight (Ready-to-Print Version)

Flaky crusts house spiced pumpkin filling for a delightful fall dessert everyone will enjoy.

# What You’ll Need:

→ Filling

01 - 1 cup pumpkin purée (not pumpkin pie filling)
02 - 2 teaspoons ground cinnamon
03 - 1 teaspoon vanilla extract
04 - 3/4 cup evaporated milk
05 - 1 large egg
06 - 1/4 teaspoon salt
07 - 1/4 cup brown sugar

→ Crust

08 - 2 pie crusts, 9-inch

→ Other

09 - Nonstick cooking spray, as needed

# Step-by-Step Guide:

01 - Preheat the oven to 400°F. Spray a standard-sized muffin pan with nonstick cooking spray.
02 - On a lightly floured surface, roll out the pie crusts to 1/8-inch thickness. Using a 3½-inch round cookie cutter, cut out 18 circles and place each into the muffin cavities. Gently press the dough up the sides of the cups. Refrigerate the crusts while preparing the filling.
03 - In a large bowl, combine pumpkin purée, ground cinnamon, brown sugar, egg, evaporated milk, salt, and vanilla extract. Stir just until smooth and evenly mixed to avoid air incorporation.
04 - Remove crust-lined muffin pan from refrigerator and evenly distribute the pumpkin filling among the 18 crusts.
05 - Bake at 400°F for 16 to 20 minutes, until the crust is golden and the filling is set.
06 - Remove pies from oven and allow to cool at room temperature for 1 hour. Then cover the pan with plastic wrap and refrigerate for at least 3 hours to firm up the filling.
07 - Gently remove the pies from the muffin pan and serve chilled or at room temperature with preferred toppings.

# Handy Tips:

01 - Use pure pumpkin purée instead of pumpkin pie filling to control sweetness and spice levels.
02 - Pre-bake crusts lightly for extra crispiness and to prevent sogginess.
03 - Mix filling ingredients only until smooth to prevent cracks in the baked filling.
04 - Chill pies thoroughly before slicing for cleaner portions.
05 - Enhance fall flavor by adding a pinch of nutmeg, cloves, or ginger if desired.
06 - These mini pumpkin pies can be prepared a day ahead; store refrigerated and bring to room temperature before serving.

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