Description
These mini pumpkin pies are a festive, handheld twist on traditional pumpkin pie. With a buttery crust, creamy spiced filling, and easy prep, they’re perfect for fall desserts, Thanksgiving, or any cozy gathering.
Ingredients
Scale
- 1 package pie crust
- 1 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Roll out pie crust and cut circles to fit a muffin tin. Press dough into the wells.
- In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
- Spoon the filling into each pie crust in the muffin tin, nearly to the top.
- Bake at 375°F (190°C) for 20–25 minutes until set.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with whipped cream or toppings of your choice.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg