Description
Mini pumpkin pies are the perfect bite-sized treat that encapsulates the warmth and flavors of fall. With a spiced crust and creamy pumpkin filling, these delightful desserts are ideal for Thanksgiving celebrations or any cozy gathering. Easy to prepare and irresistibly delicious, they’ll have your family and friends reaching for seconds!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 pre-made pie crust (or homemade)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and cut circles to fit into a mini muffin pan. Press each circle into the pan.
- In a mixing bowl, combine pumpkin puree, both sugars, spices, eggs, and heavy cream. Whisk until smooth.
- Pour the filling into each crust until three-quarters full.
- Bake for 20-25 minutes or until edges are golden brown and a toothpick inserted comes out clean.
- Cool on a wire rack and top with whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 132
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
Keywords: For added flavor, consider substituting ground spices with fresh options when available. Leftover mini pumpkin pies can be stored in an airtight container in the fridge for up to three days.