Description
These mini pumpkin pies are a delightful treat perfect for autumn gatherings, offering rich flavor in a bite-sized format.
Ingredients
Scale
- Pie crusts (store-bought or homemade)
- Canned pumpkin puree
- 2 Eggs
- 3/4 cup Brown sugar
- 1/2 cup Sweetened condensed milk
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crusts and cut them into circles.
- Press the circles into a muffin tin to form mini pie shells.
- Mix pumpkin puree, eggs, brown sugar, condensed milk, spices, and salt in a bowl.
- Pour the filling into each pie shell, filling them about 3/4 full.
- Bake for 20-25 minutes until the filling is set.
- Allow to cool before serving.
Notes
Serve with whipped cream or a sprinkle of cinnamon on top. Pairs well with coffee or spiced cider.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mini pumpkin pies, dessert, autumn recipe, holiday treat