Description
These mini pumpkin pies are the perfect bite-sized treat for any fall gathering. With a flaky crust and creamy spiced pumpkin filling, they are sure to be a hit with your family and friends.
Ingredients
Scale
Pie Crust:
- 1 package refrigerated pie crusts (or homemade)
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Topping:
- whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Prepare crust: Roll out the pie crusts, cut out circles, and line the muffin cups.
- Make filling: Whisk together pumpkin puree, brown sugar, egg, evaporated milk, spices, and salt until smooth.
- Fill the cups: Spoon the pumpkin filling into each crust-lined muffin cup.
- Bake: Bake for 20-25 minutes until set.
- Cool and serve: Let the mini pies cool before serving, optionally with whipped cream.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Great for holiday gatherings and make-ahead desserts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
