Description
Perfectly portioned and packed with warm autumn spices, these Mini Pumpkin Pies are a crowd-pleasing treat for holiday gatherings.
Ingredients
Pie Crust:
- 1 refrigerated pie crust
Filling:
- ¾ cup pumpkin purée
- ¼ cup brown sugar
- 1 egg
- ¼ cup evaporated milk
- ½ tsp pumpkin pie spice
Topping:
- Whipped cream, for topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare crusts: Cut pie crust into 3-inch circles and press into mini muffin tin cups.
- Mix filling: Combine pumpkin purée, brown sugar, egg, milk, and pumpkin spice.
- Fill crusts: Spoon filling into crusts.
- Bake: Bake for 20–25 minutes. Cool completely.
- Top with cream: Add whipped cream before serving.
Notes
- You can use mini tart shells instead of pie crust.
- For dairy-free option, substitute coconut milk for evaporated milk.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 120
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
