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The history of pumpkin pie in American cuisine is steeped in tradition and nostalgia. It is believed that the origins of pumpkin pie date back to the early Native American tribes, who would roast pumpkin slices over an open fire. The first recorded recipe for pumpkin pie appeared in a 1651 cookbook, where it was made using a crust filled with spiced pumpkin. Over the years, recipes evolved, and by the 19th century, pumpkin pie had firmly established itself as a Thanksgiving staple, representing the bounty of the harvest season.

Mini Pumpkin Pies

Celebrate fall with these adorable mini pumpkin pies that capture the essence of the season in each bite. Perfectly crafted for gatherings, these delightful treats feature a creamy pumpkin filling nestled in flaky crusts, making them both charming and shareable. Easy to make, the recipe suits bakers of any skill level. Indulge your guests or treat your family with these sweet delights, and enjoy warm memories around the kitchen this autumn!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup sweetened condensed milk

1/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 package refrigerated pie crusts (contains enough for 2 crusts)

Whipped cream, for serving (optional)

Ground cinnamon, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it is hot when you're ready to bake.

    Prepare the Pie Crusts: On a lightly floured surface, roll out the refrigerated pie crusts until they are slightly thinner. Using a round cookie cutter or the rim of a glass (approximately 4 inches in diameter), cut out circles from the dough. You should yield about 12 circles. Gently press each circle into the bottom and up the sides of a standard muffin tin, ensuring there are no gaps.

      Make the Filling: In a large mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, packed brown sugar, egg, vanilla extract, pumpkin pie spice, and salt. Using a whisk, blend the ingredients thoroughly until the mixture is smooth and creamy.

        Fill the Crusts: Carefully pour the prepared pumpkin filling into each mini pie crust, filling them approximately 3/4 of the way full. This allows space for the filling to rise slightly as it bakes.

          Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes. The mini pies are done when the filling is set and a toothpick inserted into the center comes out clean.

            Cool: After baking, remove the muffin tin from the oven and allow the mini pies to cool in the tin for about 10 minutes. After they have cooled slightly, gently lift them out and transfer them to a wire rack to cool completely.

              Serve: Just before serving, enhance each mini pumpkin pie with a generous dollop of whipped cream and a light dusting of ground cinnamon for a festive finishing touch.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings