Description
These Mini Pumpkin Pies are a delightful twist on a classic dessert, perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
- 1 can pumpkin puree 15 oz
- unsweetened
- 1 can sweetened condensed milk 14 oz
- 2 medium eggs plus 1 extra yolk (room temperature)
- 1 box store-bought pie crust kept chilled
- A small pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, extra yolk, salt, cinnamon, ginger, and nutmeg. Whisk until the mixture is smooth.
- Roll out the pie crust and cut it into small circles to fit into your mini pie tins.
- Place the crusts in the mini pie tins and fill each with the pumpkin mixture until just full.
- Bake for 25-30 minutes or until the filling is set and the edges of the crust are golden.
- Allow to cool before serving. Enjoy your delicious Mini Pumpkin Pies!
Notes
These pies can be made ahead of time and stored in the refrigerator for up to 3 days. Top with whipped cream for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 105 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
Keywords: Mini Pumpkin Pies, pumpkin dessert, fall recipes, holiday baking, mini pies