Description

Mini Pumpkin Pies are the ultimate fall treat, delivering the cozy flavors of pumpkin and warm spices in a delightful bite-sized form. Perfect for gatherings or a sweet indulgence on chilly evenings, these mini pies feature a creamy pumpkin filling nestled in a flaky crust. With rich flavors reminiscent of festive celebrations, they are sure to become a seasonal favorite that brings joy to every table.

Ingredients

Scale

1 cup pumpkin puree
2/3 cup granulated sugar
2 large eggs
1/2 cup heavy cream
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 pre-made pie crust (for mini pies)

Instructions

Preheat your oven to 350°F (175°C).
Roll out the pie crust on a floured surface and cut out circles to fit into a greased muffin tin.
In a bowl, whisk together pumpkin puree, sugar, eggs, heavy cream, cinnamon, nutmeg, and ginger until smooth.
Pour the filling into each crust until three-quarters full.
Bake for 25-30 minutes or until set but slightly jiggly in the center.
Allow to cool for ten minutes before transferring to a wire rack. Serve warm with whipped cream if desired.

Nutrition

Serving Size: 1 mini pie (45g)
Calories: 143
Sugar: 13g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 41mg

Keywords: For added flavor, consider mixing in a pinch of allspice or clove. Graham cracker crusts can be used instead of pastry for extra texture. These mini pies can be prepared ahead of time and stored in the refrigerator for up to three days.