Print

Delightful Mini Pumpkin Pies

Print Recipe

Charming mini pumpkin pies capturing the essence of autumn, perfect for sharing or cozy nights in.

Ingredients

Scale
  • 1 can Canned Pumpkin Puree
  • 3/4 cup Brown Sugar
  • 2 large Eggs
  • 1/2 cup Heavy Cream
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1 batch Pie Crusts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. If using store-bought pie crusts, unroll and cut into circles that fit in mini muffin tins. If making homemade, roll out and cut into size.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, and eggs.
  4. Add heavy cream, cinnamon, nutmeg, and ginger. Mix until smooth.
  5. Place mini pie crusts in muffin tins and fill each about 3/4 full with the pumpkin mixture.
  6. Bake for 20-25 minutes until set, and a toothpick comes out clean.
  7. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  8. Serve as is or top with whipped cream.

Notes

For variation, add cocoa powder for a chocolate twist or cream cheese for a cheesecake version.

Nutrition

Find it online: https://maymentora.com/delightful-mini-pumpkin-pies-fall-evenings/