Mini Pumpkin Pies: The Best Easy Recipe for Fall Treats
These Mini Pumpkin Pies are the perfect fall treat, combining a delicious pumpkin filling with a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup evaporated milk
- 1 package pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and mix well.
- Add the eggs and evaporated milk, and whisk until smooth.
- Roll out the pie crust and cut into small rounds to fit your muffin tin.
- Place the crusts into the muffin tin and fill each with the pumpkin mixture.
- Bake for 15-20 minutes or until a knife inserted in the center comes out clean.
Notes
- Serve with whipped cream on top for added sweetness.
- You can spice the filling to your taste with additional spices if desired.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Pumpkin Pies, fall treats, easy recipe