Mini Pumpkin Pies
Delightful bite-sized pumpkin pies filled with creamy pumpkin filling and warm spices, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pre-made pie crust or mini pie crusts
Instructions
- Preheat your oven to 375°F (190°C) to prepare for that delicious baking ahead.
- Combine the pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, allspice, salt, and vanilla extract. Mix until smooth.
- Prepare the pie crust by rolling it out and cutting it into smaller circles to fit mini muffin tins.
- Place the dough circles in the muffin tins.
- Fill each mini crust with the pumpkin mixture until about 3/4 full.
- Bake for 20-25 minutes, or until the filling is set and tops are lightly brown.
- Cool before serving to enhance flavor and make them easier to handle.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 5g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/mini-pumpkin-pies/