Description
Delightful bite-sized pumpkin pies packed with spiced flavor, perfect for any autumn gathering.
Ingredients
Scale
- 1 Pie crust (store-bought or homemade)
- 1 cup Pumpkin puree
- 2 Eggs
- 3/4 cup Sugar (granulated, or blend in brown sugar)
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/4 tsp Salt
Instructions
- Make the crust: Combine your flour, salt, and butter until crumbly. Add ice water slowly until it holds together. Chill for at least 30 minutes.
- Prepare the filling: In a bowl, mix pumpkin puree, eggs, sugar, salt, and spices until smooth.
- Roll and cut: Roll out your dough and cut into circles that fit into your mini muffin tins. Press them snugly.
- Fill it up: Spoon the pumpkin filling into each pie crust, leaving a little space for rising.
- Bake: Pop these in a preheated oven at 350°F (175°C) for about 25-30 minutes.
- Cool and garnish: Let them cool on a rack, then consider topping with whipped cream or a dusting of powdered sugar before serving.
Notes
These mini pies can be stored in an airtight container in the fridge for up to four days. They freeze well for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini pumpkin pies, autumn desserts, holiday treats, pumpkin spice