Mini Pumpkin Pies

Delightfully spiced mini pumpkin pies with a buttery crust, perfect for sharing during the fall season.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 180

For the Filling

1 can (15 oz) pumpkin puree Opt for pure pumpkin puree—no added sugar or spices.
3/4 cup sugar Feel free to adjust depending on desired sweetness.
1/2 teaspoon salt Enhances the flavors.
1 teaspoon ground cinnamon Essential for warm fall flavor.
1/2 teaspoon ground ginger Adds a delightful zing.
1/4 teaspoon ground nutmeg Rounds out the spice profile.
2 large eggs Provides filling structure.
1/2 cup heavy cream Adds a creamy texture.

For the Crust

Preparation

Preheat your oven to 425°F (220°C).
In a mixing bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, eggs, and heavy cream until smooth.
Roll out the pie crust on a floured surface. Cut out circles and press them into a mini muffin tin.
Spoon the pumpkin mixture into each crust, filling them about 2/3 full.

Baking

Bake in the preheated oven for 15 minutes, then reduce to 350°F (175°C) for an additional 15-20 minutes.

Serving

Cool for a few minutes before removing from the tin. Serve warm with whipped cream.

Chill the crust before rolling to prevent stickiness. Allow some space to avoid overflow while baking. Test for doneness with a toothpick.