Mini Pumpkin Pies
These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!
Servings 60 bite-size pies
Ingredients
- 60 pre-made mini phyllo pastry shells
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons homemade pumpkin pie spice
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 can evaporated milk 5 ounces
- whipped cream or Cool Whip optional garnish
US Customary - Metric
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk. Beat until well combined and smooth.
- Line phyllo shells on prepared baking sheet. Fill each phyllo shell with pumpkin pie filling, about 1 ½ teaspoons per shell.
- Carefully transfer pan to preheated oven and bake for 11-13 minutes or until the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
- If desired, top with freshly whipped cream or Cool Whip.
Notes
The phyllo shells don’t have perfectly flat bottoms; if they feel a bit unstable on the baking sheet, feel free to use some aluminum foil to help stabilize them before you add the pie filling.
If you are able to find mini shortbread tart shells at your store, feel free to use those instead of the phyllo shells. Since they are a bit larger, you will need about 48 of them for this recipe and they will need to bake for about 15-17 minutes.