Description
Mini pumpkin pies are the perfect bite-sized fall dessert, featuring creamy pumpkin filling, flaky crust, and warm spices.
Ingredients
Scale
- 12 mini pie crusts
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie dough and cut into 3.5 to 4-inch circles. Press into muffin tin cavities.
- In a bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
- Fill each pie crust nearly to the top with the pumpkin mixture.
- Bake for 20–25 minutes, until filling is set and toothpick comes out clean.
- Cool completely in the muffin tin before removing.
- Serve with whipped cream or a dusting of cinnamon if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 135
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Pies