Description
Enjoy a delightful twist on traditional pumpkin pie with these Irresistible Mini Cracker Pumpkin Pies, ready in just 22 minutes. Perfect for a quick dessert or fall gathering!
Ingredients
Scale
- 2 refrigerated prepared pie crusts (14 oz)
- store-bought
- 1 (15 oz) can pumpkin (not pie filling)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- Sweetened whipped cream
- for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth.
- Roll out the prepared pie crusts and cut them into smaller circles to fit mini pie tins.
- Press the dough circles into the mini pie tins and fill each crust with the pumpkin mixture.
- Bake for 15-20 minutes or until the filling is set and the crust is golden brown.
- Remove from the oven and let cool slightly before serving.
- Top with sweetened whipped cream if desired, and serve warm.
Notes
Feel free to adjust the spices to your taste. These mini pies can be made ahead and warmed up before serving.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
Keywords: Irresistible Mini Cracker Pumpkin Pie, quick pumpkin pie, mini desserts, fall recipes