These mini pumpkin pies are a delightful addition to your Thanksgiving desserts. Perfectly portioned and packed with the classic flavors of pumpkin, cinnamon, and nutmeg, they are sure to please your guests.
The recipe is simple and allows you to create individual servings that are easy to serve and enjoy. These mini pumpkin pies make a charming presentation at any fall gathering.
Easy Mini Pumpkin Pies Recipe
These mini pumpkin pies feature a buttery crust filled with a spiced pumpkin mixture that bakes to perfection. The recipe takes about 1 hour from start to finish and yields 12 mini pies, making them an ideal pumpkin dessert for any occasion.
Ingredients
- 1 pre-made pie crust (or homemade)
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- Whipped cream for topping (optional)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Roll out the pie crust and cut it into circles to fit a mini muffin tin. Press the circles into the tin to form mini pie shells.
- Make the Filling: In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, cinnamon, ginger, nutmeg, salt, and egg. Mix until smooth.
- Fill the Crusts: Spoon the pumpkin filling into each mini pie crust, filling them about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the mini pumpkin pies to cool for a few minutes before removing them from the tin. Serve warm or at room temperature, topped with whipped cream if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 mini pies
- Calories: 150kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
