Description
Delicious Mini Pumpkin Pies for Effortless Thanksgiving Joy
Ingredients
Scale
- 2 crusts Unbaked Pie Crust (store-bought or homemade)
- 1 cup Pumpkin Purée (100% pure canned pumpkin)
- 1/2 cup Heavy Cream (full-fat and at room temperature)
- 1/2 cup Light Brown Sugar (can swap with granulated sugar)
- 1 large Egg (at room temperature)
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice (or homemade blend)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1 cup Whipped Cream
- 1/2 cup Chopped Nuts or Chocolate Chips (for added texture)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a mini muffin tin to ensure your pies release easily.
- Prepare Filling: In a mixing bowl, whisk together the pumpkin purée, heavy cream, brown sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth for about 3 minutes.
- Cut Dough: Roll out the pie dough on a floured surface and cut out circles using a 2 ½-inch round cutter.
- Form Crusts: Gently press the dough rounds into the greased muffin cups, rerolling scraps as needed.
- Fill Pies: Carefully fill each crust with the pumpkin filling, leaving a little space for the filling to rise while baking.
- Bake: Place the muffin tin in the oven and bake for about 20 minutes, or until the edges are golden brown and the filling is set.
- Cool & Transfer: Allow the pies to cool in the pan for 5 minutes before transferring to a cooling rack.
- Optional: Top with a dollop of whipped cream and a sprinkle of cinnamon for a festive finish.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg