Description

Mini Pumpkin Pies are delightful bite-sized desserts that encapsulate the warmth and flavors of fall. With a flaky, buttery crust and a creamy pumpkin filling spiced with cinnamon and nutmeg, these mini treats are perfect for any gathering or simply to satisfy your sweet cravings. Easy to make, they promise to bring smiles to everyone at your table.

Ingredients

Scale

1 cup pumpkin puree (canned or fresh)
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Pinch of salt
1 pre-made mini pie crust (or equivalent homemade)
1/2 cup heavy cream

Instructions

Preheat your oven to 375°F (190°C).
Fit the mini pie crusts into a muffin tin.
In a mixing bowl, whisk together the pumpkin puree, eggs, both sugars, cinnamon, nutmeg, cloves, and salt until smooth.
Fill each crust with the pumpkin filling until three-quarters full.
Bake for 25 to 30 minutes or until set; a toothpick should come out clean.
Allow to cool for at least 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pie (50g)
Calories: 180
Sugar: 14g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: For an extra flavor boost, use freshly grated nutmeg or add a pinch of ginger. Top with whipped cream or caramel drizzle for added indulgence. Store leftovers in an airtight container in the fridge for up to three days.