Mini Pumpkin Pies Sweet Filling (Print-Friendly Version)
Enjoy personal-sized pumpkin pies with tender crust and a creamy spiced filling for festive occasions.
# Ingredients You'll Need:
→ Pie Crust
01 -
1 box refrigerated pie crust
→ Pumpkin Filling
02 -
425 g pure pumpkin purée
03 -
397 g sweetened condensed milk
04 -
2 large eggs
05 -
2 teaspoons pumpkin spice
06 -
0.5 teaspoon salt
→ Topping
07 -
120 ml whipped topping (Cool Whip)
# How to Make It:
01 -
Preheat oven to 200°C. Lightly coat 12 muffin tins with cooking spray.
02 -
Unroll refrigerated pie crust. Using a large round cutter or wide-mouth jar, cut out circles of dough, arranging cuts closely to minimize waste.
03 -
Press the dough circles evenly into the prepared muffin cups, ensuring the base and sides are well covered.
04 -
In a mixing bowl, combine pumpkin purée, sweetened condensed milk, eggs, pumpkin spice, and salt. Whisk until smooth and homogenous.
05 -
Spoon the pumpkin mixture into each crust-lined muffin cup, filling nearly to the rim.
06 -
Bake in preheated oven at 200°C for 10 minutes.
07 -
Reduce oven temperature to 160°C and bake for an additional 10 minutes.
08 -
Insert a toothpick into the centre of the filling. If it emerges clean, remove from oven. If not, bake 2-3 more minutes and retest.
09 -
Allow mini pies to cool completely in the tins. Once cool, pipe a swirl of whipped topping onto each pie before serving.
# Extra Information:
01 -
Cutting the pie crust circles closely together helps minimize waste and ensures enough dough for all portions.