Description
These Mini Pumpkin Pies are the perfect blend of spices and creamy pumpkin filling, wrapped in a buttery crust, making them an ideal treat for any fall occasion.
Ingredients
Scale
- 1 can pumpkin puree 15 oz
- unsweetened
- 1 can sweetened condensed milk 14 oz
- 2 medium eggs plus 1 extra yolk (room temperature)
- 1 box store-bought pie crust kept chilled
- A small pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, extra yolk, salt, cinnamon, ginger, and nutmeg. Mix until smooth.
- Roll out the pie crust and cut it into small circles to fit a muffin tin. Place the crusts in the muffin tin.
- Pour the pumpkin filling into each crust, filling them about three-quarters full.
- Bake in the preheated oven for 30 minutes, or until the filling is set.
- Allow the mini pies to cool before serving. Enjoy!
Notes
For a spiced twist, consider adding a dash of cloves or allspice to the filling. These pies can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 105 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
Keywords: Mini Pumpkin Pies, pumpkin dessert, fall recipes, Thanksgiving treats