Mini Pumpkin Pies Recipe

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• 1 each homemade pie crust disk (or 2 store-bought pie crust rolls)
  Ingredient note

  Source: 1 homemade pie crust disk (or 2 store-bought pie crust rolls)
• 15 oz pumpkin puree
  Ingredient note

  Source: 15 oz pumpkin puree
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 1 each large egg yolk
  Ingredient note

  Source: 1 large egg yolk
• 1/2 cup packed light brown sugar
  Ingredient note

  Source: 1/2 cup packed light brown sugar
• 1/4 cup + 3 Tbsp granulated sugar
  Ingredient note

  Source: 1/4 cup granulated sugar; Source: 3 Tbsp granulated sugar
• 1 tsp pumpkin pie spice
  Ingredient note

  Source: 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
  Ingredient note

  Source: 1/2 tsp cinnamon
• 1/4 tsp salt
  Ingredient note

  Source: 1/4 tsp salt
• 1 tsp + 1/2 tsp vanilla extract
  Ingredient note

  Source: 1 tsp vanilla extract; Source: 1/2 tsp vanilla extract
• 3/4 cup evaporated milk (6 oz)
  Ingredient note

  Source: 3/4 cup evaporated milk (6 oz)
• 1 cup heavy whipping cream
  Ingredient note

  Source: 1 cup heavy whipping cream

1. Unroll pie crusts or roll homemade pie dough into 1/8” thick on a floured surface. Cut 3 1/2” circles using a cookie cutter or the lid from a wide-mouth quart-sized jar will work great. Should get 12 disks total. If using homemade pie dough, you will need to re-roll scraps to get 12 rounds of dough.
2. Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding the dough to the sides of the muffin cups.
3. In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up.
4. Bake at 350˚F for 30-40 minutes or until the tops of crusts are golden brown (Homemade crust takes longer to bake and is closer to 40 minutes, while store-bought bakes in about 30 minutes).
5. Cool in pan 10 minutes then run a knife or cake release tool around the edges to help release and transfer to a wire rack and cool to room temperature. Once cool, pipe with whipped cream and dusted with cinnamon.
6. Beat heavy cream for 1 minute until soft peaks form then add 3 Tbsp granulated sugar and 1/2 tsp vanilla extract and beat for 2 minutes or until it's pipeable is no longer runny. Do not overbeat.