Mini Pumpkin Pies
Mini Pumpkin Pies are bite-sized treats filled with creamy pumpkin filling and warm spices, perfect for fall celebrations and gatherings.
Ingredients
Filling
- 1 cup pumpkin puree Rich and velvety, brings natural sweetness.
- 1/2 cup heavy cream Adds rich texture to the filling.
- 1/2 cup brown sugar Caramel-like sweetness enhances flavor.
- 2 large eggs Bind ingredients and provide moisture.
- 1 teaspoon cinnamon Quintessential fall flavor.
- 1/2 teaspoon nutmeg Adds earthiness to sweetness.
- 1/2 teaspoon vanilla extract Enriches flavor with depth.
- 1/4 teaspoon salt Balances sweetness.
Crusts
- 12 pieces mini pie crusts Pre-made, tender crusts for convenience.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, nutmeg, vanilla extract, and salt. Whisk until smooth and well-blended.
- Place the mini pie crusts into a muffin tin.
- Gently pour the pumpkin filling into each prepared crust, filling them about three-quarters full.
Baking
- Bake in the preheated oven for 20-25 minutes until the filling is set and slightly firm.
- Remove from oven and allow to cool before serving.
Notes
For extra flavor, add a dash of ginger or allspice. Reduce brown sugar for a less sweet pie. Serve with whipped cream and a sprinkle of cinnamon.