Description
Delight your guests with these adorable mini pumpkin pies, perfect for your Thanksgiving gathering. They are easy to make and bursting with flavor.
Ingredients
Scale
1 can pumpkin puree 15 oz
unsweetened
1 can sweetened condensed milk 14 oz
2 medium eggs plus 1 extra yolk (room temperature)
1 box store-bought pie crust kept chilled
A small pinch of salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, extra yolk, salt, cinnamon, ginger, and nutmeg. Whisk until smooth.
- Roll out the chilled pie crust and cut it into small rounds to fit your muffin tin.
- Gently press each round into the muffin tin cups.
- Pour the pumpkin filling into each crust, filling until about 3/4 full.
- Bake for 15-20 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the tin.
- Serve warm or at room temperature, and enjoy your mini pumpkin pies!
Notes
These mini pumpkin pies can be topped with whipped cream for an extra treat. Feel free to include a sprinkle of cinnamon on top before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: mini pumpkin pies, Thanksgiving dessert, pumpkin pie recipe, American dessert, holiday baking