Description
Bite-sized versions of the classic pumpkin pie with a creamy, spiced filling nestled in a flaky crust.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup evaporated milk
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- Mini pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crusts by placing pre-made mini pie shells on a baking sheet or making your own dough and pressing it into a muffin tin.
- In a large bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, and spices until smooth.
- Fill the mini crusts with the pumpkin filling about 3/4 full.
- Bake for 25-30 minutes until the filling is set but slightly wobbly in the center.
- Let the pies cool before serving.
Notes
Serve warm with whipped cream or a sprinkle of cinnamon. They are also delightful served with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg