Mini Pumpkin Pies
Mini Pumpkin Pies are a charming take on the classic pumpkin dessert, perfect for sharing at any gathering. These bite-sized treats encapsulate all the warm, cozy flavors of fall in individual servings that are both delightful to look at and delicious to eat. With a creamy pumpkin filling nestled in a flaky crust, these mini pies make for an ideal dessert at Thanksgiving dinners, Halloween parties, or simply as a sweet indulgence at home. Whether enjoyed plain or topped with fluffy whipped cream, they are sure to be a hit among family and friends.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 18 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 unbaked 9-inch pie crusts
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat oven to 400°F.
- Roll out pie crusts to 1/8-inch thickness and cut into 18 circles with a cookie cutter.
- Place each circle into muffin pan slots and press down gently.
- In a mixing bowl, whisk together sugars, spices, salt, pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each crust with about two tablespoons of the pumpkin mixture.
- Bake for 16-20 minutes until the tops are set and the crusts are golden brown.
- Allow to cool before refrigerating for at least three hours or overnight.
Nutrition
- Serving Size: 1 mini pie (50g)
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://tastyfeastguide.com/mini-pumpkin-pies-2/