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Mini Pumpkin Pies in a Muffin Tin

Mini pumpkin pies in a muffin tin bake in buttery refrigerated pie crusts with a spiced pumpkin filling. Each small pie has set edges and a soft, slightly wobbly center.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling and cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crusts
  • 1 tbsp unsalted butter softened, for greasing the pans
  • 2 package (14.1 oz) refrigerated pie crusts 4 crusts
For the filling
  • 2 can (15 oz) pumpkin purée
  • 1.5 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 1 tsp kosher salt
  • 4 eggs large
  • 2 can (12 fl oz) evaporated milk

Equipment

  • 2 standard 12-cup muffin tin

Method
 

Prepare the crusts
  1. Heat the oven to 425°F with racks in the upper and lower thirds.
  2. Butter two standard 12-cup muffin tins, coating the wells and rims.
  3. Cut twenty-four 3 1/2-inch rounds from the pie crusts, rerolling scraps once as needed.
  4. Press the rounds into the muffin wells, easing the dough up the sides without stretching it.
  5. Refrigerate the pans for 10 minutes.
Make the filling
  1. In a large bowl, whisk together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  2. Whisk in the eggs, one at a time.
  3. Whisk in the evaporated milk until smooth.
Bake the pies
  1. Divide the filling evenly among the chilled crusts, filling each nearly to the rim without overflowing.
  2. Bake for 10 minutes at 425°F.
  3. Reduce the oven to 350°F and bake for 15 to 20 minutes more, swapping and rotating the pans halfway through.
  4. Check that the edges are set, the centers still wobble slightly, and the center of a pie registers at least 160°F on an instant-read thermometer.
  5. Cool the pies in the pans for 20 minutes.
  6. Loosen the edges with a thin knife and transfer the pies to wire racks to cool completely.

Notes

For clean release, ease the crust into each well without stretching it and avoid overfilling. Refrigerate leftovers for 3 to 4 days; these pies can be frozen. For a dairy-free variation, use dairy-free pie crusts, plant-based butter, and evaporated coconut milk.