Mini Pumpkin Pies
Mini pumpkin pies are the perfect fall treat, bursting with rich, spiced flavor in every bite. These delightful desserts capture the essence of autumn and are sure to impress at any gathering. Easy to make and irresistibly cute, they are a hit for Thanksgiving or any cozy occasion. With a creamy pumpkin filling nestled in a flaky crust, these mini wonders will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs (room temperature)
- 2 tsp pumpkin spice blend
- 1 package pre-made pie crusts (small rounds)
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- Roll out pie crusts on a floured surface and cut into circles slightly larger than muffin cups.
- In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, and pumpkin spice until smooth.
- Fill each pie shell about three-quarters full with the filling.
- Bake for 25-30 minutes until set; they should jiggle slightly but not be liquidy.
- Cool in the pan before transferring to a wire rack and top with whipped cream before serving.
Nutrition
- Serving Size: 1 mini pie (55g)
- Calories: 175
- Sugar: 14g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg