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