Description
Mini Pumpkin Pies are the perfect fall treat that brings the beloved flavors of traditional pumpkin pie into bite-sized delights. These individual servings are not only charming but also incredibly easy to make, making them an ideal dessert for gatherings or cozy nights at home. Each mini pie features a buttery crust filled with a luscious pumpkin mixture spiced with warm autumn flavors. Whether you serve them chilled with a dollop of whipped cream or at room temperature, these delightful bites are guaranteed to impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg (lightly beaten)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts and cut out circles using a cookie cutter.
- Fit the circles into muffin pans and chill while preparing the filling.
- In a bowl, whisk together sugars, spices, salt, pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each crust with about 2 tablespoons of the pumpkin mixture.
- Bake for 16-20 minutes until set and lightly golden.
- Cool on a wire rack before refrigerating for at least three hours.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pumpkin pie (40g)
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg