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Mini Pumpkin Pies

Mini Pumpkin Pies

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  • Author: Kaylee
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes approximately 12 mini pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the cozy flavors of fall with these delightful Mini Pumpkin Pies, perfect for any gathering or a sweet treat at home. Each bite offers a creamy pumpkin filling nestled in a flaky crust, delivering warmth and joy in a bite-sized form. Easy to make and quick to bake, these pies are ideal for busy weeknights or last-minute get-togethers. With their charming size and rich flavor, they’re sure to bring smiles to your table. Serve them warm with a dollop of whipped cream or get creative with toppings and spices for a personal touch. Once you try these Mini Pumpkin Pies, they’ll quickly become a seasonal favorite!


Ingredients

Scale
  • 1 package of refrigerated pie crusts
  • 1 can (15 oz) pumpkin puree
  • 2/3 cup heavy cream
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crusts and cut circles to fit mini muffin tins. Press them into the cups.
  3. In a bowl, whisk together pumpkin puree, heavy cream, brown sugar, egg, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.
  4. Fill each crust with the pumpkin mixture until almost full.
  5. Bake for 18-20 minutes until the filling is set.
  6. Allow to cool before carefully removing from the tin. Top with whipped cream before serving.


Nutrition

  • Serving Size: 1 mini pie (40g)
  • Calories: 150
  • Sugar: 8g
  • Sodium: 60mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg