Mini Pumpkin Pies
Delightful mini pumpkin pies that embody the flavors of fall, perfect for sharing with loved ones.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 large egg
- 1 package pre-made pie crusts or phyllo dough
- Whipped cream (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and cut it into small circles.
- Press the dough circles into the mini muffin tin cups.
- Combine the pumpkin puree, sweetened condensed milk, ground cinnamon, nutmeg, ginger, salt, and egg in a mixing bowl.
- Pour the pumpkin mixture into each pie crust.
- Bake for 20-25 minutes, until the filling is set.
- Cool slightly before removing from the tin.
- Serve with whipped cream on top.
Notes
Can substitute sweetened condensed milk with a mix of evaporated milk and sweetener. These pies can be frozen before baking for up to a month.
Nutrition
- Serving Size: 1 pie
- Calories: 90
- Sugar: 6g
- Sodium: 90mg
- Fat: 4.3g
- Saturated Fat: 2g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.8g
- Cholesterol: 25mg
Find it online: https://pinrecipezbylinaa.com/mini-pumpkin-pies/