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Mini Pumpkin Pies

Delightfully creamy and spiced, Mini Pumpkin Pies are the perfect bite-sized treat for autumn gatherings, combining comfort with a hint of sweetness.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 can (15 oz) pumpkin puree Ensure it's pure pumpkin puree.
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free version.
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
Crust Ingredients
  • 12 mini pie crusts (pre-made or homemade)
  • optional whipped cream for serving Use as a topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk together until smooth.
  3. If using pre-made mini pie crusts, place them into a muffin tin. If making your own, roll out your dough and cut them to fit into the mini tart pans.
  4. Pour the pumpkin filling into each pie crust, filling them about three-quarters full.
Baking
  1. Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Once baked, remove the mini pies from the oven and let them cool for a few minutes.
  2. Top each pie with a dollop of whipped cream if desired before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months. To reheat, thaw overnight and warm in a preheated oven at 350°F (175°C) for about 10 to 15 minutes.