Mini Pumpkin Pies
Delight in the warm flavors of these mini pumpkin pies, perfect for cozy gatherings or festive celebrations. With a flaky crust and creamy spiced filling, these bite-sized treats evoke cherished memories of family gatherings and the joy of sharing delicious desserts. Easy to prepare and irresistibly charming, they’ll become a favorite for any occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree (no added sugar)
- 1 store-bought pie crust (or homemade)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 large eggs
- ½ cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, cinnamon, nutmeg, and ginger. Whisk until smooth.
- Roll out the pie crust on a floured surface to about 1/8 inch thick. Cut out circles to fit your muffin tin.
- Place dough circles into the muffin tin and fill each with the pumpkin mixture until three-quarters full.
- Bake for 18-20 minutes until filling is set but slightly wobbly in the center.
- Let cool completely before serving.
Nutrition
- Serving Size: 1 mini pumpkin pie (35g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg