Mini Pumpkin Pies
Delightful mini pumpkin pies with warm spiced pumpkin filling in a flaky crust, perfect for fall gatherings.
Ingredients
For the Pumpkin Filling
- 1 cup pumpkin puree (homemade or canned) For a richer flavor, roast your own pumpkin.
- ½ cup sugar (brown or granulated)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- 2 large eggs
- ½ cup evaporated milk Can substitute with heavy cream or dairy-free alternatives.
For the Crust
- 1 package refrigerated pie crusts Homemade crusts can be used if preferred.
For Serving
- as needed Whipped cream For serving on top of the pies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roll out the refrigerated pie crust on a lightly floured surface and cut out circles for the muffin tin.
- Gently press the pie crust circles into the cups of the muffin tin.
Make the Filling
- In a large bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk until smooth.
Bake
- Pour the filling into each mini crust until about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, checking with a toothpick for doneness.
Cooling and Serving
- Remove the muffin tin from the oven and let the pies cool for a few minutes.
- Transfer the pies to a wire rack to cool completely and serve with whipped cream.
Notes
Store leftovers at room temperature for 1-2 days or in the refrigerator for up to a week. They can be frozen for up to 3 months. Consider adding vanilla extract or nuts for extra flavor or texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 2gSodium: 100mgFiber: 1gSugar: 8g
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