Description
Mini Pumpkin Pies are the ultimate autumn treat, combining a flaky crust with a creamy pumpkin filling that bursts with seasonal flavors. Topped with freshly whipped cream and a sprinkle of cinnamon, these delightful bite-sized desserts are perfect for Thanksgiving gatherings or cozy nights in. With their charming presentation and rich taste, they’ll have everyone reaching for seconds!
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 package (14 oz) pre-made pie crusts
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger; mix until smooth.
- Roll out pie crusts and cut into small circles; press into muffin tins.
- Fill each crust two-thirds full with the pumpkin mixture.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cool completely before removing from tins. Top with whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For an extra touch, try adding a dash of vanilla extract to the filling. Store leftovers in an airtight container in the fridge for up to three days.