Mini Pumpkin Pies
Indulge in the delightful flavors of fall with these Mini Pumpkin Pies, perfect for any gathering or cozy night in. These individual-sized treats boast a flaky crust and a creamy pumpkin filling that captures the essence of traditional pumpkin pie in a more manageable form. Their charming presentation makes them an excellent choice for parties, potlucks, or simply as a sweet indulgence at home. Easy to prepare, these mini desserts allow you to enjoy the rich taste of pumpkin without the fuss of slicing a full pie. Serve them with a dollop of homemade whipped cream or a drizzle of caramel for an elevated touch that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes about 18 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 unbaked pie crusts
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts to about 1/8-inch thickness and cut out circles using a cookie cutter.
- Fit each circle into muffin pans and refrigerate while preparing the filling.
- In a bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt. Add pumpkin puree, evaporated milk, egg, and vanilla extract; whisk until smooth.
- Fill each crust with about 2 tablespoons of the filling.
- Bake for 16-20 minutes until set and lightly golden.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 mini pie (50g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://recipesbypenelope.com/mini-pumpkin-pies/