Description
Delightful mini pumpkin pies that encapsulate the warmth of fall, perfect for sharing and indulgence.
Ingredients
Scale
- 1 can pumpkin puree (15 oz, unsweetened)
- 1 can sweetened condensed milk (14 oz)
- 2 medium eggs
- 1 extra egg yolk (room temperature)
- 1 box store-bought pie crust (kept chilled)
- A small pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin by lightly buttering or spraying it.
- Roll out the chilled pie dough flat and cut circles slightly larger than the muffin wells. Press them into the cups, allowing the edges to naturally fold for a rustic look.
- In a medium bowl, combine the pumpkin puree and sweetened condensed milk. Add the eggs and the extra yolk, stir in the cinnamon, ginger, nutmeg, and a pinch of salt. Whisk gently until silky.
- Spoon the filling into each crust, filling just below the top to allow for rise.
- Bake at 400°F for 10 minutes to set the crust. Reduce the temperature to 325°F (160°C) and bake for another 10 minutes. Tent with foil if edges brown too quickly.
- Let the mini pies cool on a rack for at least 10 minutes to allow the filling to firm up.
Notes
Best served warm, dusted with whipped cream or accompanied by vanilla ice cream. Store in an airtight container in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin, mini pies, dessert, fall, Thanksgiving