Mini Pumpkin Pies
These adorable Mini Pumpkin Pies are easy to make and perfect for any occasion, bringing warmth and sweetness to your table.
Ingredients
For the filling
- 1 cup pumpkin puree Can substitute fresh pumpkin puree.
- 1/2 cup sugar Feel free to substitute with maple syrup or honey for a healthier option.
- 1/2 teaspoon ground cinnamon For added warmth, consider toasting the spices.
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream Gently stir in to create a creamy filling.
For the crust
- 12 mini pie crusts Can use pre-made or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt until combined.
- Add the eggs and beat them in until the mixture is smooth.
- Gently stir in the heavy cream, creating a lovely creamy filling.
- Carefully pour the pumpkin mixture into the mini pie crusts, filling them just to the top.
- Bake in the oven for 25-30 minutes, or until the filling is set and a toothpick comes out clean.
- Allow the pies to cool before serving.
Notes
To elevate the pies, add freshly whipped cream, a sprinkle of cinnamon, or a drizzle of caramel. They pair wonderfully with coffee or spiced chai. Store leftovers in an airtight container for 3-4 days or freeze for up to a month.