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A freshly baked whole pumpkin pie with a golden crust

Proven way to grow a 3-inch Pumpkin Pie

This recipe provides a whimsical yet practical guide to "growing" a miniature 3-inch pumpkin pie, perfect for individual servings or a fun, unique dessert. It's a playful take on baking that focuses on creating a tiny, delicious treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 pie
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 sheet store-bought pie crust or homemade
Filling
  • 0.5 cup canned pumpkin puree
  • 0.25 cup evaporated milk
  • 1 egg large
  • 2 tbsp granulated sugar
  • 0.5 tsp pumpkin pie spice
  • 1 pinch salt

Equipment

  • mini muffin tin
  • 3-inch round cookie cutter or glass
  • mixing bowl
  • whisk
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a mini muffin tin by lightly greasing it.
  2. Unroll the pie crust and use a 3-inch round cookie cutter or a glass rim to cut out several circles.
Assembly and Baking
  1. Carefully press each pie crust circle into the prepared mini muffin tin cups, gently shaping them to fit.
  2. In a medium bowl, whisk together the pumpkin puree, evaporated milk, egg, granulated sugar, pumpkin pie spice, and salt until smooth.
  3. Pour the pumpkin filling into each pie crust-lined muffin cup, filling them about two-thirds full.
  4. Bake for 25-30 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Cooling and Serving
  1. Allow the mini pumpkin pies to cool completely in the muffin tin on a wire rack before carefully removing them.
  2. Serve at room temperature or chilled, optionally topped with whipped cream.

Notes

For an extra touch, you can dust the tops of the pies with a sprinkle of cinnamon before baking. These mini pies are perfect for holiday gatherings or a special individual dessert. The recipe can be scaled up to make more mini pies as needed.