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–+ servings

Mini Pumpkin Pies

Delicious bite-sized pumpkin pies bursting with fall flavors, perfect for gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American, Seasonal
Servings 12 pieces
Calories 150 kcal

Ingredients
  

For the Crust

  • 1 pie crust 1 pie crust (store-bought or homemade) A homemade crust adds a fresh taste, but store-bought is convenient.

For the Filling

  • 1 cup 1 cup pumpkin puree Can be substituted with butternut squash or sweet potato puree.
  • 2/3 cup 2/3 cup sweetened condensed milk
  • 1/4 cup 1/4 cup brown sugar
  • 1 teaspoon 1 teaspoon vanilla extract Extra vanilla enhances the flavor.
  • 1 teaspoon 1 teaspoon pumpkin pie spice Can swap with ginger for variation.
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1 large 1 egg
  • to taste Whipped cream for topping Consider sprinkling cinnamon on top.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • Roll out the pie crust and cut into small circles to fit mini muffin tins.
  • Press the circles into the muffin tins to create crusts.
  • In a mixing bowl, combine pumpkin puree, sweetened condensed milk, brown sugar, vanilla extract, pumpkin pie spice, salt, and egg. Mix well until smooth.

Baking

  • Pour the pumpkin mixture into each mini crust, filling them about 2/3 full.
  • Bake for 15-20 minutes or until the filling is set.

Serving

  • Let cool, then top with whipped cream before serving.

Notes

If storing leftovers, place them in an airtight container in the refrigerator for up to three days. They taste even better the next day.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 7g
Keyword Bite-sized Dessert, Fall Dessert, Mini Pumpkin Pies, Pumpkin Recipe, Thanksgiving Treat
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