Mini Pumpkin Pies
If you’re seeking a delightful dessert that embodies the flavors of fall, look no further than these Mini Pumpkin Pies. These charming individual servings combine the rich taste of pumpkin puree with warm spices, creating a nostalgic treat that’s perfect for any occasion—from cozy family gatherings to festive celebrations. Not only are they easy to make, but their small size makes them perfect for sharing. Each bite is a burst of autumnal goodness, topped with a light dollop of homemade whipped cream for an extra touch of indulgence. Whip up these mini delights and watch as they become a favorite among friends and family!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 18 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg (beaten)
- 1/2 teaspoon vanilla extract
- Homemade whipped cream (for topping)
Instructions
- Preheat your oven to 400°F.
- Roll out the pie crusts on a floured surface and cut into circles to fit muffin pans.
- Place the crusts in muffin slots and refrigerate while preparing the filling.
- In a bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt. Then mix in pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each crust with about 2 tablespoons of filling and bake for 16-20 minutes until set.
- Cool on a wire rack for half an hour before refrigerating for at least three hours before serving.
Nutrition
- Serving Size: 1 mini pumpkin pie (50g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://korecipe.com/mini-pumpkin-pies/