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mini pumpkin pies

Mini Pumpkin Pies

Stacy
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 24 pies

Ingredients
  

  • 24 tart shells

Filling

  • 2½ cups pumpkin puree
  • 1 can evaporated milk, 354 ml
  • ¾ cup brown sugar
  • 1 egg
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F
  • Line two baking sheets with parchment paper.
  • Arrange the tart shells on the prepared baking sheets, 12 tart shells on each sheet. Set aside.
  • Add all ingredients to a large bowl.
  • Blend together until smooth.
  • Fill each tart shell with 3 tablespoons of filling.
  • Bake in preheated oven for 30-35 minutes or until filling is set and tops are browned.
  • Allow to cool completely before serving.
  • Store leftovers in an air tight container in the fridge.

Notes

Filling is set when no longer jelly like and is firm to the touch.