Description
Delicious mini pumpkin pies that are perfect for the holiday season, offering a delightful blend of spices and creamy pumpkin filling in a flaky crust.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup evaporated milk
- 1 package of pre-made pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger.
- Add the eggs and evaporated milk, and whisk until smooth.
- Roll out the pie crusts and cut them into small circles to fit into a muffin tin.
- Place the crusts in the muffin tin and fill each with the pumpkin mixture.
- Bake for 15-20 minutes or until the filling is set.
- Let cool before serving. Enjoy!
Notes
- These mini pies can be made ahead of time and stored in the refrigerator.
- Top with whipped cream for an extra treat.
- Adjust spices according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg