Mini Pumpkin Pies That Bring Cozy Fall Vibes Home

Mini Pumpkin Pies are a delightful fall dessert that combines a flaky crust with a creamy spiced pumpkin filling.

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Prep Time 20

Cook Time 20

Cooling Time 10

Total Time 50

Servings: 12 mini pies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 can Pumpkin Puree Unsweetened canned pumpkin is perfect
1 can Sweetened Condensed Milk Substitute with evaporated milk for a lighter filling
2 medium Eggs Room temperature
1 tsp Ground Cinnamon Pumpkin pie spice can be used as an alternative
1 tsp Ground Ginger Fresh ginger can elevate flavor
1/2 tsp Ground Nutmeg Allspice can be used instead
1 pinch Salt Skip if using salted butter for crust

For the Crust

1 package Store-Bought Pie Crust Convenient option

Equipment

Muffin Tin
mixing bowl
Rolling Pin
Round cutter

Method

Step-by-Step Instructions for Mini Pumpkin Pies

Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
Roll out the pie crust on a floured surface until it's about 1/8 inch thick. Cut out circles and press into the muffin tin.
Combine pumpkin puree, sweetened condensed milk, and eggs in a bowl. Add spices and whisk until smooth.
Fill each pie crust three-quarters full with the pumpkin filling.
Bake at 400°F (200°C) for 10 minutes to set the crust.
Reduce the oven temperature to 325°F (160°C) and bake for an additional 10 minutes until the filling is set.
Cool in the tin for at least 10 minutes before serving warm or at room temperature.

Nutrition

Serving: 1mini pieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, keep the crust chilled and use room temperature eggs. Monitor baking time to prevent burning the edges.

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