Description
These adorable Mini Pumpkin Pies are perfect for holiday gatherings or anytime you want a delicious individual dessert. With a buttery crust and a spiced pumpkin filling, these mini pies are sure to be a hit!
Ingredients
Scale
Pie Crust:
- 2 refrigerated prepared pie crusts (14 oz), (store-bought)
Pumpkin Filling:
- 1 (15 oz) can pumpkin ((not pie filling))
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
Optional Toppings:
- Sweetened whipped cream, for serving (optional)
Instructions
- Preheat and Prepare: Adjust oven rack to lower 1/3 of the oven. Preheat oven to 375 degrees. Spray 20 wells of cupcake pans with non-stick cooking spray.
- Mix Pumpkin Filling: In a mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt until well combined. Remove air bubbles by tapping the bowl on the counter.
- Prepare Crusts: Roll out pie crusts and cut into rounds. Press rounds into prepared muffin pans.
- Add Filling: Divide pumpkin pie filling among crusts.
- Bake: Bake in the preheated oven for 18-22 minutes until set.
- Cool and Serve: Cool in the pan, then transfer to a wire rack to cool completely. Top with whipped cream and decorations if desired.
Notes
- For a festive touch, consider adding mini leaf or star-shaped pie crust decorations on top of the mini pies.
- Store leftover pies in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Mini Pumpkin Pies, Individual Pumpkin Pies, Holiday Desserts, Pumpkin Pie Recipe
