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Mini Pumpkin Pies

These delightful mini pumpkin pies are perfect for fall gatherings. With warm spices and a creamy filling, they are easy to make and ideal for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Thanksgiving
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 can 15 oz pumpkin puree
  • 1 cup heavy cream Can substitute with coconut milk
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp salt
For the crust and topping
  • 1 pre-made pie crust Use store-bought for quick preparation
  • Whipped cream for topping Add just before serving
  • Additional cinnamon for sprinkling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the pie crust and cut out circles to fit in a muffin tin.
  3. In a bowl, mix together the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
Baking
  1. Pour the pumpkin mixture into the muffin tin lined with pie crusts, filling each cup about 2/3 full.
  2. Bake for 25-30 minutes or until the filling is set.
  3. Allow to cool slightly, then top with whipped cream and a sprinkle of cinnamon before serving.

Notes

Store in an airtight container in the refrigerator for 3-4 days. They can be frozen for up to a month, leave off the whipped cream until serving. Customize spices based on your preference.