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Mini Thanksgiving Pies

Mini pumpkin pies bake in a muffin pan with flaky refrigerated crusts and a smooth, warmly spiced filling. A two-temperature bake sets the centers while keeping a slight jiggle.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting and cooling 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 Cooking spray for greasing
  • 1 tbsp all-purpose flour for rolling
  • 2 refrigerated rolled pie crusts 14 to 15 ounces total
For the filling
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.25 tsp salt
  • 2 eggs large
  • 0.75 cup evaporated milk

Equipment

  • 1 12-cup standard muffin pan

Method
 

Prepare the crust
  1. Let the pie crusts stand at room temperature for 15 minutes while the oven heats to 425°F; lightly coat a 12-cup standard muffin pan with cooking spray.
  2. Lightly dust the work surface with flour, unroll the crusts, and cut twelve 4-inch rounds, rerolling scraps as needed; press the rounds into the muffin cups.
Make and bake the pies
  1. Whisk the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl, then whisk in the eggs and evaporated milk until smooth.
  2. Divide the filling among the crusts, filling each to about 1/4 inch below the rim; bake for 10 minutes at 425°F, then reduce the oven to 350°F and bake for 15 to 20 minutes, until the centers are just set with a slight jiggle and reach at least 160°F on an instant-read thermometer.
  3. Cool the pies in the pan for 20 minutes, then loosen the edges and transfer them to a plate to cool completely before serving.

Notes

For the cleanest edges, press the crust rounds gently into the muffin cups without stretching them. Refrigerate covered for up to 4 days; freeze for up to 2 months. For a dairy-free variation, substitute evaporated coconut milk for evaporated milk.