Description
Delight in these adorable Mini Pumpkin Pies, a perfect fall treat! Made with a spiced pumpkin filling and a flaky crust, these mini pies are great for parties or family gatherings.
Ingredients
Scale
- For the Pie Crusts:
- 1 package refrigerated pie crusts (enough for 12 mini pies)
- For the Pumpkin Filling:
- 3/4 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- For Spiced Whipped Cream (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Roll out the pie crusts on a lightly floured surface and cut out circles to fit into a standard muffin tin.
- Prepare the Crusts: Gently press each circle of pie crust into the muffin tin, forming little cups. Set aside.
- Make the Filling: In a mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, egg, evaporated milk, and vanilla extract until smooth.
- Fill the Crusts: Pour the pumpkin filling into each pie crust, filling them about 3/4 full.
- Bake: Bake for 20-25 minutes or until the centers are set and the crusts are golden.
- Cool and Serve: Allow the mini pies to cool completely before serving. If desired, top with spiced whipped cream made by beating together the heavy cream, powdered sugar, and cinnamon until soft peaks form.
Notes
These mini pies can be made ahead of time and stored in the refrigerator until serving.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg