Individual Mini Pumpkin PIes

Individual Mini Pumpkin Pies are so adorable and more fun than full size pies! Make a batch for Thanksgiving and another to give as gifts.

Course Pie

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 816kcal

Preheat the oven temperature to 350˚F. Divide the pie crust into six equal portions. Roll out the dough, line the pie pans, press the dough firmly onto the pan, cut off or fold under the excess dough, and crimp the edges.
Whisk together the pumpkin puree and eggs.
Add the sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Whisk until combined.
Remove the prepared pie pans from the fridge, pour the batter into the pans (I added slightly more than one cup for each pie and had some extra batter), and bake at 350˚F for 35-40 minutes, until a knife inserted one inch from the edge comes out clean. The center of the pie will still jiggle slightly when you gently shake the pie.
Cool completely and then cover loosely with plastic wrap and refrigerate to chill.

Wrap the pies in plastic wrap and store them in the refrigerator for 2-3 days.
To freeze them, wrap the cooled pies in plastic wrap and then in foil. Store it in the freezer for up to four weeks.
To thaw the pies, remove the foil and place the pies in the refrigerator