Description
The Best Mini Pumpkin Pies are a bite-sized version of your favorite fall dessert. With flaky pie crust and creamy spiced pumpkin filling, these individual pies are easy to make and perfect for holiday gatherings. A quick and cozy dessert idea for Thanksgiving or any fall occasion. Keywords: mini pumpkin pies, bite-sized pumpkin dessert, Thanksgiving treats, individual pumpkin pies.
Ingredients
1 package pie crust (store-bought or homemade)
1 cup pumpkin puree
1/2 cup brown sugar
2 large eggs
1/2 cup heavy cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Instructions
1. Roll out the pie dough and cut 12 circles to fit into a muffin tin. Press them into the cups and chill while making the filling.
2. In a bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, pumpkin pie spice, and vanilla extract until smooth.
3. Pour the filling into each crust about three-quarters full.
4. Bake at 350°F for 20 to 25 minutes or until set.
5. Let cool for 10 minutes before removing from the pan. Cool completely on a wire rack.
6. Serve at room temperature or chilled, topped with whipped cream.
Notes
These mini pumpkin pies freeze beautifully—just thaw in the fridge overnight before serving.
Make sure to use pure pumpkin puree, not pumpkin pie mix.
Chilling the crust before filling helps it hold its shape better during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 175
- Sugar: 11g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg