Description
These sweet mini pumpkin pies are a delightful bite-sized dessert that captures the essence of fall. With a buttery, flaky crust and a creamy pumpkin filling spiced with cinnamon and nutmeg, they offer a warm hug for your taste buds. Perfect for Thanksgiving or any cozy gathering, these pies are easy to make and are sure to impress friends and family alike.
Ingredients
Scale
- 1 package mini pie crusts (store-bought or homemade)
- 1 cup canned pumpkin puree (100% pure)
- 3/4 cup light brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Place mini pie crusts in muffin tins, pressing them down gently.
- In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, and vanilla until smooth.
- Fill each pie crust about three-quarters full with the filling.
- Bake for 20-25 minutes until the center has a slight jiggle.
- Cool completely before removing from tins. Serve as is or topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 155
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg