Description
Delight in these charming mini pumpkin pies that celebrate the warmth of autumn with a spiced filling in a flaky crust.
Ingredients
Scale
- Ready-made pie crusts
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup heavy cream
- 2 large eggs
Instructions
- Preheat the oven to 425°F (218°C).
- Prepare the pie crust by cutting it into small circles to fit mini tart pans or muffin tins, pressing gently into the bottoms and sides.
- Combine pumpkin purée, granulated sugar, brown sugar, spices, and eggs in a bowl. Whisk until smooth.
- Stir in the heavy cream for creaminess.
- Fill each crust with the pumpkin mixture, leaving a small space at the top.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes until the filling is set.
- Remove from the oven and let cool before serving.
Notes
Serve warm with whipped cream or a sprinkle of cinnamon. Can be frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, dessert, mini pies, autumn recipes, holiday treats