Description
Delightful mini pumpkin pies that capture the essence of fall with creamy pumpkin filling and warm spices, perfect for any gathering.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 pre-made pie crust
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and cut it into small circles to fit into muffin tins. Place the crusts into the muffin tin cups.
- Combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a mixing bowl. Mix until well blended.
- Pour the pumpkin filling into each mini pie crust, filling each about 3/4 full.
- Bake for 15-20 minutes or until the filling is set.
- Allow to cool slightly before removing from the muffin tin.
- Serve with whipped cream on top.
Notes
For a sugar-free version, use sweeteners like stevia, monk fruit, or allulose. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg