Description
Adorably manageable mini pumpkin pies bursting with flavor, perfect for impressing guests on any occasion.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
- 2 large eggs
- 3/4 cup sugar
- 1 cup evaporated milk
- Mini pie crusts
- Whipped cream (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the crusts by cutting them into little circles and fitting them into a muffin tin.
- Mix the filling by combining pumpkin puree, sugar, spices, eggs, and evaporated milk in a bowl.
- Pour the filling into each tiny crust, leaving a little space at the top.
- Bake for about 25 to 30 minutes until puffed up and set.
- Cool before serving.
Notes
Serve with a dollop of whipped cream and a sprinkle of nutmeg for extra flair. These pies can also be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pumpkin pies, fall desserts, pumpkin recipes, holiday baking