Description
These mini pumpkin pies are everything you love about traditional pumpkin pie, transformed into delightful handheld treats. With a flaky crust and creamy spiced filling, they’re the perfect make-ahead dessert for fall gatherings, Thanksgiving, or anytime you crave a cozy bite of autumn.
Ingredients
2 refrigerated pie crusts
1 cup canned pumpkin puree
1/2 cup heavy cream
1/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
Whipped cream (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line with paper baking cups.
2. Roll out the pie crusts and use a round cutter (3–4 inches) to make circles. Press into muffin tin to form pie shells.
3. In a bowl, whisk pumpkin puree, cream, sugars, egg, spices, and vanilla until smooth.
4. Spoon mixture into crusts, filling nearly to the top.
5. Bake for 22–25 minutes, until centers are set and crusts are golden.
6. Cool 10 minutes in tin, then transfer to a rack. Top with whipped cream if desired.
Notes
Blind bake crusts for 5 minutes if you want extra crisp bottoms.
Full-fat coconut milk works well as a dairy-free substitute.
Let pies cool completely before refrigerating or freezing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 13g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Pies, Fall Dessert, Thanksgiving Treat