Description
Indulge in the delightful taste of fall with these Mini Pumpkin Pies, a charming twist on the beloved classic. These tiny desserts pack all the rich flavors of traditional pumpkin pie into perfectly portable, bite-sized treats that are sure to impress at any gathering. Each mini pie boasts a buttery crust filled with a spiced pumpkin mixture, ideal for holidays like Thanksgiving or cozy autumn evenings. Easy to make and serve, these individual portions allow everyone to enjoy a sweet slice of fall joy without the fuss of slicing a larger pie. Top with whipped cream or enjoy them plain for a deliciously nostalgic treat that captures the essence of the season.
Ingredients
Scale
- 2 unbaked pie crusts
- 1 cup canned pumpkin puree
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup evaporated milk
- 1 large egg
- Homemade whipped cream (for serving)
Instructions
- Preheat your oven to 400°F.
- Roll out the pie crusts and cut into circles, then fit into muffin pans.
- Mix sugars, spices, salt, pumpkin puree, evaporated milk, egg, and vanilla in a bowl until combined.
- Fill each crust with about 2 tablespoons of filling and bake for 16-20 minutes until golden.
- Cool on a wire rack, then refrigerate for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (30g)
- Calories: 105
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg