Mini Pumpkin Pies: Easy and Irresistibly Delicious Treats
Delight in these Mini Pumpkin Pies, a perfect treat for autumn featuring creamy pumpkin filling and flaky crust.
Equipment
- Handheld mixer
- Stand Mixer
- Mixing Bowl
- Whisk
- mini muffin pan
- Rolling Pin
- cookie cutter
Ingredients
Pie Crust
- 2 discs unbaked pie crust (homemade or store-bought)
Filling
- 1.25 cups pumpkin puree
- 0.75 cups brown sugar packed light or dark
- 0.5 cups heavy cream
- 0.25 cups whole milk
- 1 large egg
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
- 1 pinch black pepper optional
Instructions
Preparation
- Make pie dough the night before and chill in the refrigerator for at least 2 hours before using.
- In a large bowl, mix together pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper until completely combined.
- Preheat oven to 375°F (191°C) and grease two 24-count mini muffin pans.
- Roll chilled pie dough into a 12-inch circle and cut out rounds using a 2.5-inch cookie cutter.
- Place the dough rounds into the muffin pan and press down.
- Spoon the filling into each crust, filling to the top.
- Bake for about 21–25 minutes until the centers are just set.
- Cool for 5 minutes and then remove from the pan. Serve at room temperature or refrigerate.
Notes
The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Leftover pies can be stored in the refrigerator for up to 5 days.
Nutrition
Serving: 1pieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5000IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
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