Description
Delightful bite-sized pumpkin pies that encapsulate the warmth of autumn with creamy pumpkin filling and warm spices, perfect for gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 package pre-made pie crusts (usually contains two crusts)
- Whipped cream (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut circles that fit a muffin tin.
- In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, and eggs until the mixture is smooth and well combined.
- Press the pie crust circles into the muffin tin and fill each mini crust two-thirds full with the pumpkin mixture.
- Bake for 20-25 minutes, or until the edges are set, and the centers slightly jiggle.
- Allow the mini pumpkin pies to cool for about 10 minutes before moving them to wire racks. Serve with a dollop of whipped cream on top.
Notes
Ensure your oven is fully preheated before baking for even results. For a golden-brown crust, brush the edges with an egg wash before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg