Mini Pumpkin Pies
Mini pumpkin pies are the quintessential autumn dessert, offering a delightful combination of flaky crust, creamy pumpkin filling, and warm spices. Perfect for gatherings or cozy nights at home, these bite-sized treats will bring smiles to everyone’s faces. Whether topped with a dollop of whipped cream or enjoyed on their own, they capture the spirit of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 package (9 oz) pie crusts (store-bought or homemade)
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 cup evaporated milk
- Whipped cream (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and cut into small circles; place them in greased muffin tins.
- In a bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, eggs, and evaporated milk until smooth.
- Pour the filling into each crust until three-quarters full.
- Bake for 15 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for an additional 20-25 minutes until set.
- Allow to cool completely before topping with whipped cream if desired.
Nutrition
- Serving Size: 1 mini pie (50g)
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: - For added flavor, consider using brown sugar instead of granulated sugar. - Feel free to mix in chocolate chips for a fun twist! - Store leftovers in an airtight container in the fridge for up to three days.