Description
Easy Mini Pumpkin Pies are the ultimate bite-sized treat that combines the classic flavors of pumpkin pie with the convenience of individual servings. Perfect for fall gatherings, these mini delights feature a creamy pumpkin filling spiced to perfection, all encased in a tender crust. With a quick preparation time and the ability to make them ahead of schedule, these mini pies are sure to impress at any event—from Thanksgiving dinners to cozy autumn parties. Serve them chilled or warm with a dollop of whipped cream and a sprinkle of cinnamon for an irresistible dessert that everyone will love.
Ingredients
Scale
- 2 unbaked pie crusts
- 1 cup pumpkin purée
- 1/2 cup heavy cream
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a bowl, whisk together pumpkin purée, heavy cream, light brown sugar, egg, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until smooth.
- Roll out the pie crusts on a floured surface and cut out circles using a 2½-inch cookie cutter; press each circle into the muffin tin.
- Fill each crust with the prepared filling until just full.
- Bake for about 20 minutes until edges are golden brown and filling is set.
- Cool for 5 minutes before transferring to a cooling rack; garnish as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (30g)
- Calories: 115
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 33mg