Irresistible Creamy Mini Pumpkin Pies for Cozy Fall Celebrations
Delight in these Irresistible Creamy Mini Pumpkin Pies at your fall celebrations with warm spices and a flaky crust.
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Servings: 24 mini pies
Calories: 150kcal
Equipment
- mini muffin pans
- Mixing bowl
- Whisk
- Rolling Pin
Ingredients
For the Pie Crust
- 1 Pie Crust Store-bought or homemade
For the Pumpkin Filling
- 1.25 cups Pumpkin Puree Canned options are convenient
- 0.75 cups Brown Sugar Light or dark
- 0.5 cups Heavy Cream Can substitute with coconut milk
- 0.25 cups Whole Milk
- 1 large Egg Acts as binding agent
- 0.25 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice Optional
- 1 pinch Black Pepper Optional
Instructions
Steps to Make the Mini Pumpkin Pies
- Prepare the Pie Dough: Make your pie dough the night before and chill for at least 2 hours.
- Combine the Filling Ingredients: In a bowl, whisk together the filling ingredients until smooth. Refrigerate.
- Preheat and Prepare Pans: Preheat oven to 375°F (191°C) and grease mini muffin pans.
- Roll and Cut the Dough: Roll the dough and cut out 48 circles to fit into the muffin pans.
- Assemble the Mini Pies: Place dough rounds in pans and fill with pumpkin filling.
- Bake the Pies: Bake for 21-25 minutes until edges are lightly browned. Cool slightly before removing.
Notes
Serving warm with a dollop of whipped cream is optional and recommended.
Nutrition
Serving: 1mini pie | Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.5mg