Preheat your oven to 350°F. This temperature is ideal for baking the filling without burning the delicate phyllo shells. Your kitchen will soon be filled with the warm aroma of spices!
Next, line a baking sheet with parchment paper. This not only prevents sticking but also makes for easier cleanup. Carefully place the phyllo pastry shells on the prepared sheet, ensuring they are spaced evenly.
In a medium bowl, use an electric hand mixer to combine the granulated sugar, salt, pumpkin pie spice, egg, pumpkin puree, vanilla extract, and evaporated milk. Beat the mixture until it is well combined and smooth, making sure no lumps remain. The mixture should be creamy and have a beautiful orange color.
Now comes the fun part! Line the phyllo shells on the prepared baking sheet. Using a spoon or a piping bag, carefully fill each shell with the pumpkin pie filling, about 1 ½ teaspoons per shell. Be cautious not to overfill, as the mixture will rise slightly while baking.
Once all the shells are filled, it’s time to bake! Carefully transfer the pan to the preheated oven. Bake for 11 to 13 minutes, or until the filling appears to be set. You’ll notice the tops might puff up slightly—that’s a good sign!
Once baked, carefully remove the mini pumpkin pies from the oven and transfer them to a cooling rack. Allow them to cool for a few minutes before serving. This step is crucial to help the filling set more firmly.
If desired, top with freshly whipped cream or Cool Whip just before serving. The addition of cream adds a lovely texture and richness that complements the spiced filling perfectly.
