Description
Delicious mini pumpkin pies perfect for fall gatherings.
Ingredients
Scale
- 1 package (14 oz) refrigerated pie crusts
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream (optional, for topping)
- Ground cinnamon (optional, for garnish)
Instructions
- Unroll the pie crusts on a lightly floured surface and cut out circles using a 3.5-4 inch cutter. Press into greased muffin tin wells.
- Preheat oven to 375°F (190°C). Blind bake crusts for 5 minutes to avoid soggy bottoms.
- In a bowl, whisk pumpkin puree, condensed milk, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Fill each crust 3/4 full with pumpkin filling using a measuring cup or spoon.
- Bake for 20-25 minutes until filling is set and crusts are golden.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. Top with whipped cream and cinnamon if desired.
Notes
- For a spicier filling, adjust the amount of spices to taste.
- These pies can be made ahead of time and refrigerated.
- Use a different topping like caramel sauce for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg