Description

Sweet Mini Pumpkin Pies are the perfect autumn treat, capturing the warmth and nostalgia of fall flavors in a delightful bite-sized form. With a flaky crust filled with creamy pumpkin spice goodness, these mini pies are sure to become a family favorite at any gathering. Easy to make and irresistibly delicious, they bring joy and warmth to your kitchen and smiles to your loved ones.

Ingredients

Scale

1 package mini pie crusts (about 12)
1 cup canned pumpkin puree
3/4 cup brown sugar
2 large eggs
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger powder
Whipped cream for topping (optional)

Instructions

Preheat oven to 350°F (175°C) and prepare mini pie crusts in muffin tins.
In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, and ginger until smooth.
Fill each crust three-quarters full with the mixture.
Bake for about 25 minutes or until filling is set but slightly jiggly.
Cool for 10 minutes before transferring to a wire rack.
Top with whipped cream before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pie (45g)
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: For added flavor, consider using freshly grated nutmeg or swapping spices like cardamom. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for 10 minutes.