Description
Mini Pumpkin Pies are the ultimate fall treat, encapsulating the warm flavors of pumpkin and spices in adorable, bite-sized portions. Perfect for gatherings or cozy nights at home, these mini delights feature a flaky crust and a creamy filling that will leave everyone craving more. Easy to make and even easier to share, they’re an essential addition to your autumn dessert repertoire.
Ingredients
Scale
- 1 package (12 oz) mini pie crusts
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, and ginger until smooth.
- Place mini pie crusts into each muffin tin slot.
- Fill each crust with the pumpkin mixture until three-quarters full.
- Bake for 20-25 minutes until the filling is set but slightly jiggly.
- Cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (40g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - For a unique twist, substitute pumpkin puree with sweet potato. - Enhance flavor by topping with whipped cream or caramel sauce. - Store leftovers in an airtight container in the fridge for up to three days.