1 cup pumpkin puree (canned or fresh)
1/2 cup sugar (brown sugar, coconut sugar, or maple syrup)
1 teaspoon cinnamon (or apple pie spice blend)
1/2 teaspoon nutmeg (or pumpkin spice blend)
1/4 teaspoon ginger (or fresh ginger, grated)
1/4 teaspoon salt (sea salt or kosher salt)
1 cup evaporated milk (coconut milk or almond milk for dairy-free)
2 large eggs (flax egg or applesauce as vegan substitute)
Pre-made mini pie crusts (or homemade crust, gluten-free crusts, or phyllo dough)
Preheat your oven to 350°F (175°C).
In a large bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
Gradually incorporate the evaporated milk and eggs into the pumpkin mixture, whisking until well combined.
Arrange pre-made mini pie crusts in a muffin tin or on a baking sheet. Roll out homemade dough and cut into smaller circles if making your own.
Pour the pumpkin mixture into each crust, filling about three-quarters full.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the mini pies cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Garnish with whipped cream, a sprinkle of cinnamon, or caramel drizzle before serving.
