Description
Delight in the flavors of fall with this quick and easy Irresistible Mini Cracker Pumpkin Pie. In just 22 minutes, you can prepare these delicious mini pies that are perfect for any gathering or a cozy night in.
Ingredients
Scale
- 2 refrigerated prepared pie crusts (14 oz)
- store-bought
- 1 (15 oz) can pumpkin (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- Sweetened whipped cream
- for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crusts and use a round cutter to cut out mini crusts that will fit into your muffin tin.
- In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth.
- Place the mini crusts into the muffin tin and fill each crust with the pumpkin filling, leaving a little space at the top.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Allow to cool for a few minutes before removing from the muffin tin. Serve with sweetened whipped cream if desired.
Notes
These mini pies are best enjoyed warm, and they can be made ahead of time and stored in the refrigerator. Simply reheat briefly before serving.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
Keywords: Mini Cracker Pumpkin Pie, Quick Pumpkin Pie, Easy Dessert, Fall Recipes, Thanksgiving Treats