Description
Mini pumpkin pies are the perfect fall treat, combining a flaky crust with a rich, spiced pumpkin filling that brings warmth and nostalgia. These bite-sized delights are not only easy to make but also customizable, making them ideal for festive gatherings or cozy nights in. With the aroma of cinnamon and nutmeg filling your kitchen, you’ll find it hard to resist going back for seconds!
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1/2 cup heavy cream (or evaporated milk)
- 1 package pie crusts (store-bought or homemade)
- Whipped cream (optional for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crusts on a floured surface and cut into circles to fit muffin tins.
- Press each circle into the muffin tin to form mini crusts.
- In a bowl, whisk together pumpkin puree, brown sugar, spices, eggs, and heavy cream until smooth.
- Fill each mini crust three-quarters full with the pumpkin mixture.
- Bake for 20-25 minutes until the filling is set but slightly wobbly in the center.
- Allow cooling before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: - For an alternative flavor, swap pumpkin puree with sweet potato. - Add crushed pecans or chocolate chips for a unique twist. - Store leftovers in an airtight container in the fridge for up to three days.