Mini Pumpkin Pies
Mini Pumpkin Pies are the perfect fall dessert, combining traditional pumpkin pie flavors in an adorable, individual-sized treat. These bite-sized delights feature a buttery crust filled with creamy pumpkin goodness and topped with fluffy whipped cream. Ideal for Thanksgiving gatherings, cozy family nights, or just because, they are quick to prepare and easy to serve. With endless customization options for toppings and spices, these mini pies capture the essence of autumn in every delicious bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Makes approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 homemade pie crust disk or 2 store-bought pie crust rolls
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare your muffin tin or pie dish by fitting it with the pie crust.
- In a mixing bowl, whisk together the pumpkin puree, egg, egg yolk, sugars, spices, salt, vanilla extract, and evaporated milk until smooth.
- Pour the filling into each crust until three-quarters full.
- Bake for about 35 minutes or until a knife inserted in the center comes out clean.
- While baking, prepare the whipped cream by beating heavy whipping cream with sugar and vanilla until soft peaks form. Chill until ready to serve.
- Allow mini pies to cool before topping with whipped cream and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://recipesfish.com/mini-pumpkin-pies-recipe/