Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter or shortening
- 3 tablespoons cold water (more as needed)
- 2 cups mashed, cooked pie pumpkin or 1 (15 oz) can pure pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 large eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F (200°C) and prepare 8 ramekins or muffin cups.
- In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add water one tablespoon at a time until dough comes together.
- Roll dough to ⅛-inch thickness and cut circles slightly larger than ramekins. Press into each ramekin and shape edges if desired. Let rest while making filling.
- In a separate bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Fill each crust-lined ramekin about ¾ full with pumpkin mixture.
- Bake for 40–60 minutes, shielding crust edges with foil if they brown too quickly. Pies are done when a knife near the edge comes out clean.
- Cool completely on a wire rack. Serve as-is or top with whipped cream and cinnamon.
Notes
- Use canned pure pumpkin for ease, not pumpkin pie filling.
- Swap the crust for a graham cracker base for quicker prep.
- Add chocolate swirls, pecans, or festive toppings to customize.
- Store in fridge for up to 4 days or freeze for up to 2 months.
- Reheat in microwave for 30 seconds or in oven at 300°F for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 17g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
