Individual Pumpkin Pie

Easy Individual Pumpkin Pies

Rate This Recipe


Prep: Bake: Yield: Calories:
20 Min. 30 Min. 12 Individual Pies
Prep: 20 Min. Bake: 30 Min. Yield: 12 Calories: Individual Pies


2 unbaked pie crusts

15 oz can of pumpkin puree

1 (12 oz) can of Eagle Brand® Evaporated Milk

3/4 cup sugar

Pinch of salt

2 eggs

2 tsp pumpkin pie spice


Preheat oven to 375F.

Spray a muffin tray.

Unroll both room-temperature pie crusts onto a floured surface.

Stamp circles using a 3 1/2 inch round cutter or the top of a lid. Repeat the same for the second pie crust.

Carefully press each cut-out into the muffin cups and press down into the corners.

Into a medium mixing bowl add the pumpkin puree, evaporated milk, sugar, salt, eggs, and pumpkin pie spice. Whisk together until combined.

Spoon 3 tbsp of the filling into each pie, but do not fill to the top since the filling will rise in the oven.

Bake for 25-30 minutes, or until the filling is set and a toothpick comes out clean. Allow the pies to cool for at least 1 hour.

Serve with whipped cream and enjoy!