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Mini Pumpkin Pies

Mini Pumpkin Pies: Irresistible Autumn Treats to Share

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These Mini Pumpkin Pies are delicious bite-sized treats perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Pumpkin Puree Opt for canned unsweetened for best results.
  • 1 can Sweetened Condensed Milk Essential for achieving smooth texture.
  • 2 Eggs Use room temperature for optimal mixing.
  • 1 tsp Ground Cinnamon Classic spice for warm flavor.
  • 1 tsp Ground Ginger Adjust to taste for zesty note.
  • 1 tsp Ground Nutmeg Just a pinch elevates flavor.
  • 1 pinch Salt Balances sweetness.
For the Crust
  • 1 package Pie Crust Chilled store-bought or homemade.
Optional Toppings
  • 1 cup Whipped Cream For indulgent topping.
  • Chocolate Drizzle Consider using dark chocolate.
  • Cinnamon Sprinkle For extra flavor and appeal.

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk
  • Rolling Pin
  • Round cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Butter or spray each cup of a muffin tin.
  2. Roll out the pie crust until 1/8-inch thick and cut out circles for the muffin cups.
  3. In a bowl, mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  4. Spoon the filling into each crust, filling just below the rim.
  5. Bake at 400°F for 10 minutes, then lower to 325°F and bake for another 10 minutes.
  6. Allow to cool in the muffin tin for at least 10 minutes before serving.

Nutrition

Serving: 1pieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 2.5gCholesterol: 50mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

Chill the crust for a flaky texture and use room temperature eggs for the filling. Smooth filling helps achieve the best texture.

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