Ingredients
Scale
- 1 package (14 oz) refrigerated pie crusts
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream (optional, for topping)
- Ground cinnamon (optional, for garnish)
Instructions
- Unroll the pie crusts on a lightly floured surface and cut out circles using a 3.5-4 inch cutter. Press into greased muffin tin wells.
- Preheat oven to 375°F (190°C). Blind bake crusts for 5 minutes to avoid soggy bottoms.
- In a bowl, whisk pumpkin puree, condensed milk, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Fill each crust 3/4 full with pumpkin filling using a measuring cup or spoon.
- Bake for 20-25 minutes until filling is set and crusts are golden.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. Top with whipped cream and cinnamon if desired.
Notes
- Blind baking helps achieve a crisp crust and prevents sogginess.
- Let the pies cool completely before adding any toppings to maintain texture.
- For a deeper flavor, try using roasted fresh pumpkin instead of canned.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian