Mini Pumpkin Pies
Delightful mini pumpkin pies filled with creamy pumpkin filling and warm spices, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 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 ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 pre-made pie crust
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and cut it into small circles to fit into muffin tins. Place the crusts into the muffin tin cups.
- Combine in a mixing bowl the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix until well blended.
- Pour the pumpkin filling into each mini pie crust, filling each about 3/4 full.
- Bake for 15-20 minutes or until the filling is set.
- Allow to cool slightly before removing from the muffin tin.
- Serve with whipped cream on top.
Notes
Use fresh spices for the best flavor and allow the pies to cool properly for best results. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://www.glutenfreez.com/pumpkin-pies/