Mini Pumpkin Pies

Individual Mini Pumpkin Pies with whipped cream on top.

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4.52 from 128 votes

Mini Pumpkin Pies recipe. Individual portions of pumpkin pie that can be frozen and used at a later time.

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: American

Servings: tarts

Calories: 102kcal

Author: Tammi

Ingredients

30 tart shells
2 eggs
1½ cups canned pumpkin or pumpkin pie filling
½ cup sugar
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
1¼ cups evaporated milk
whipped topping

Instructions

In a large bowl, beat the eggs with a whisk.
Add the remaining ingredients and blend until mixed.
Spread out the tart shells onto a cookie sheet, you might need two.
Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than 1/4 cup, so it's a good way to keep them even and ensure you have enough filling for the shells.
Bake at 375F for about 30 minutes or until crust starts to golden.
Let cool and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.

Notes

Storage

Store at room temperature for up to 2 hours. After that, they need to be refrigerated in an airtight container for up to 4 days.

To freeze, let them cool completely then wrap each pie individually in plastic wrap and place in a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition