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–+ servings

Mini Pumpkin Pies

Delight in these mini pumpkin pies, perfect for fall gatherings, featuring a rich pumpkin filling spiced with cinnamon and nutmeg, all nestled in a flaky crust.
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Course: Dessert
Cuisine: American
Keyword: mini pumpkin pies, dessert, fall recipes, holiday baking
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 160kcal

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 pre-made pie crust
  • Whipped cream for topping

Instructions

  • Preheat your oven to 375°F (190°C).
  • Roll out the pie crust and cut into small circles to fit a muffin tin.
  • Press the crust circles into the muffin tin cups.
  • In a bowl, mix together pumpkin puree, sugar, cinnamon, nutmeg, and ginger.
  • Add the vanilla extract and mix well.
  • Beat the eggs in a separate bowl and then mix into the pumpkin mixture.
  • Pour the filling into the prepared crusts, filling each about 3/4 full.
  • Bake in the preheated oven for 25-30 minutes, or until the filling is set.
  • Remove from the oven and let cool for 10 minutes in the tin.
  • Carefully remove the mini pies and serve with a dollop of whipped cream.

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Fiber: 1g