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Mini Pumpkin Pies

Mini Pumpkin Pies That Feel Like a Warm Autumn Hug

These Mini Pumpkin Pies capture the essence of fall in a delightful way, making them perfect for gatherings or a cozy treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Pumpkin Puree Use unsweetened canned pumpkin for best flavor.
  • 1 can Sweetened Condensed Milk Do not substitute with evaporated milk.
  • 2 medium Eggs Room temperature for best results.
  • 1 pinch Salt Enhances the flavors.
  • 1 teaspoon Ground Cinnamon Essential spice for flavor.
  • 1 teaspoon Ground Ginger Optional, but adds flavor.
  • 1/2 teaspoon Ground Nutmeg Complements other spices.
For the Crust
  • 1 package Store-bought Pie Crust Keep chilled until ready.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Round cutter

Method
 

Step-by-Step Instructions for Mini Pumpkin Pies
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin by lightly spraying it with non-stick spray or butter.
  2. Roll out your store-bought pie crust on a floured surface and cut circles that fit into each muffin cup.
  3. Combine the pumpkin puree, sweetened condensed milk, room temperature eggs, salt, and spices in a bowl. Mix gently until smooth.
  4. Spoon the pumpkin filling into each crust, leaving some space for rising.
  5. Bake at 400°F for 10 minutes, then reduce the temperature to 325°F (160°C) for another 10 minutes until set.
  6. Cool the pies on a wire rack for at least 10 minutes before serving.

Nutrition

Serving: 1pieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 5000IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

These Mini Pumpkin Pies are an easy and shareable treat perfect for fall gatherings or cozy evenings.

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