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Welcome the Pumpkin season with the Easy Eggless Mini Pumpkin Pies. These delicious mini pumpkin bites make the perfect dessert for anyone who loves the rich and velvety flavor of the traditional pumpkin pie but wants the recipe egg free. Made with a combination of pumpkin puree, evaporated milk, brown sugar, corn starch, and spices, the Easy Eggless Mini Pumpkin Pies is a simple but satisfying sweet treat for adults and children alike during the fall and holiday season.
Why we love 💕the Easy Eggless Mini Pumpkin Pies
- They are easy to make as they require every day, easy-to-find ingredients
- They are mini so they are of a smaller portion and therefore, have less calories
- They are eggless -for those who can’t eat eggs- but they don’t compromise on taste so good news for everybody!
- They freeze well so you can make them ahead of time
- They are perfect for Halloween treats and Thanksgiving get-togethers!
👩🍳What kitchenware you need to make the Easy Eggless Mini Pumpkin Pies
- Large mixing bowl
- Wide-mouth jar lid or round cookie cutter
- Mini muffin tin
👩🍳What ingredients you need to make these mini pies
- ready-to-bake pie crusts
- pumpkin puree
- evaporated milk
- brown sugar
- cornstarch
- spices
🕐How to make the Easy Eggless Mini Pumpkin Pies
Cut ready-made pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If you prefer to make your own pie crust, get our 3 Ingredient Pie Crust recipe here
Mix pumpkin pie filling ingredients including pumpkin puree, evaporated milk, brown sugar, cornstarch, and spices in a large mixing bowl until smooth. Divide filling dough into muffin tins
Place in the pre-heated oven at 425°F and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set
Let me cool completely and serve with whipped cream!
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
❓FAQs about the Easy Eggless Mini Pumpkin Pies 🎃🍁
What is Pumpkin Puree?
Here is the Food and Drug Administration’s 1957 definition of canned pumpkin: “Canned pumpkin and canned squash is the canned product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming and reducing to pulp.”
What is the difference between the canned Pumpkin Puree and the Pumpkin Pie filling?
There is one important difference. The pumpkin puree is plain and pure, which means that it doesn’t have anything added to it. However, the pumpkin pie filling comes with pumpkin spice and sugar already mixed in. That makes it the most convenient way to make pumpkin pie but not necessarily the healthiest. You can’t use them interchangeably even if they look very similar on the grocery store’s shelf.
Is this recipe vegan?
No, it is not. The recipe does not use eggs, but there are dairy products used like evaporated milk and whipped cream.
Can I make this Easy Eggless Mini Pumpkin Pies recipe vegan?
You can make it vegan if you can substitute the dairy evaporated milk with any type of not dairy milk like unsweetened plain almond milk or coconut milk. In addition, check the ingredients of the ready-made pie crust as it often contains dairy butter. You can buy a plant-based pie crust, or you can make your own using coconut oil.
How long should the mini pumpkin pies cool before serving them?
These mini pumpkin pies should be left to cool completely before serving. This can take up to two hours so plan ahead. The filling will set as it cools completely so let it!
Can you freeze these mini pumpkin pies?
You can certainly do! Once the pies are baked, let them cool completely. You can freeze the mini pumpkin pies by wrapping each one with plastic wrap and placing them in a zip-top freezer bag. Keep them in the freezer for no longer than a month. Thaw the mini pumpkin pies in the refrigerator.
How can you store mini pumpkin pies?
To preserve the freshness of your mini pumpkin pies, store them in a sealed container in the refrigerator for up to three days. It’s best to add the toppings right before serving.
Do you want to try more recipes? Try the Crustless Mini Cheesecakes here
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Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
Easy Eggless Mini Pumpkin Pies
Equipment
- 1 Large mixing bowl
- Wide-mouth jar lid
- Mini muffin tin
Ingredients
- 15 ounces ready-to-bake pie crusts packaged
- 15 ounces pumpkin puree (1 can)
- 12 ounces evaporated milk
- ¾ cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- whipped cream to serve optional
Instructions
- Preheat oven to 425℉ and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Whisk to combine pumpkin filling ingredients -pumpkin puree, evaporated milk, brown sugar, and cornstarch- in a large mixing bowl until smooth. Divide filling into the muffin cups
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350℉ and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
