Description
Delicious bite-sized pumpkin pies with a rich, velvety filling and a flaky crust, perfect for fall gatherings.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (unsweetened)
- 1 can (14 oz) sweetened condensed milk
- 2 medium eggs (plus 1 extra yolk, at room temperature)
- 1 box store-bought pie crust (keep it chilled)
- A small pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
- Roll the chilled pie dough flat and cut circles to fit the muffin tin.
- Press the dough circles into the muffin wells.
- In a bowl, mix the pumpkin puree, sweetened condensed milk, eggs, yolk, cinnamon, ginger, nutmeg, and salt until silky.
- Spoon the filling into each crust, filling just below the top.
- Bake for 10 minutes at 400°F, then reduce to 325°F (160°C) and bake for another 10 minutes.
- Cool for at least 10 minutes before serving.
Notes
Store leftovers in an airtight container. Best enjoyed fresh, but can be refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg