Mini Pumpkin Pies
Adorable bite-sized versions of the classic pumpkin pie, perfect for any cozy gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 package ready-made pie crusts
- Whipped cream (for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crusts on a lightly floured surface and cut out circles that fit your muffin tin.
- Press the circles into the muffin tins to create little crust cups.
- In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the filling into each pie crust about 3/4 full.
- Bake for 15-20 minutes, until the filling is set.
- Allow to cool slightly before serving with whipped cream.
Notes
For a lighter version, swap half of the sweetened condensed milk with milk or a non-dairy alternative.
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 12g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://us.recipesfood.org/mini-pumpkin-pie/
