Description
These mini pumpkin pies are a festive twist on the Thanksgiving classic. With buttery crusts and creamy, spiced filling, they’re perfect for serving a crowd—and everyone loves their adorable size!
Ingredients
Scale
- 1 package refrigerated pie crust (2 sheets)
- 3/4 cup canned pumpkin puree
- 1/3 cup brown sugar
- 1 egg
- 1/4 cup heavy cream
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/8 tsp salt
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie crusts and use a round cookie cutter or glass to cut circles (about 3–4 inches wide).
- Press each crust circle into a greased mini muffin tin.
- In a bowl, mix pumpkin puree, brown sugar, egg, heavy cream, spices, and salt until smooth.
- Spoon the filling into each mini crust, about 3/4 full.
- Bake for 20–25 minutes, or until the filling is set and crust is golden brown.
- Let cool in the tin for 10 minutes, then transfer to a wire rack.
- Serve chilled or at room temperature. Top with whipped cream if desired.
Notes
- For a richer flavor, add a splash of vanilla extract or maple syrup to the filling.
- Store in an airtight container in the fridge for up to 3 days.
- Best served chilled or slightly warmed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 140
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg