Mini Pumpkin Pies
Mini pumpkin pies are the perfect bite-sized treats to embrace the flavors of autumn. With a flaky crust and a spiced pumpkin filling, these delightful desserts are ideal for gatherings or cozy evenings at home. Easy to make and customizable, they promise to bring warmth and joy to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pie crusts (store-bought or homemade)
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease mini pie molds.
- In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, eggs, heavy cream, and vanilla until smooth.
- Roll out the pie crust and cut circles to fit the molds; press into place.
- Fill each crust with the pumpkin mixture until nearly full.
- Bake for 20-25 minutes until the filling is set but slightly wobbly in the center.
- Cool before serving; top with whipped cream if desired.
Nutrition
- Serving Size: 1 mini pie (40g)
- Calories: 160
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg