Description
Mini pumpkin pies are a delightful fall dessert that captures the essence of autumn in every bite. These bite-sized treats are filled with a creamy pumpkin mixture and flavored with warm spices like cinnamon and nutmeg, all nestled in a flaky crust. Perfect for holidays or cozy gatherings, mini pumpkin pies are sure to impress your friends and family with their irresistible aroma and taste.
Ingredients
Scale
- 1 pre-made pie crust (or homemade)
- 1 cup canned pumpkin puree (100% pure)
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ginger powder
- ¼ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust and cut into circles to fit mini muffin tins, pressing them gently into each tin.
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger powder, and salt; mix until smooth.
- Fill each crust about three-quarters full with the pumpkin mixture.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack. Serve warm or cold with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg