Description
These Mini Pumpkin Pies are a delightful treat that bring the flavors of fall right to your table. They’re perfect for holiday gatherings or a sweet snack any time of year.
Ingredients
Scale
- 2 unbaked pie crusts (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup evaporated milk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts on a floured surface and cut out circles using a cookie cutter.
- Fit each crust circle into muffin pan slots and refrigerate while preparing the filling.
- In a mixing bowl, whisk together sugars, spices, salt, pumpkin puree, evaporated milk, egg, and vanilla until smooth.
- Fill each crust with approximately 2 tablespoons of the pumpkin mixture.
- Bake for 16-20 minutes until the tops are set and edges are lightly golden.
- Allow to cool on wire racks for at least 30 minutes before transferring to an airtight container in the fridge.
Notes
- Use pre-made pie crusts for a quicker option.
- Adjust the spices according to your taste preference.
- These pies can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg