Description
These adorable mini pumpkin pies are like tiny bites of autumn heaven, bursting with warm spice and creamy sweetness. They’re incredibly easy to make, perfect for sharing, and guaranteed to bring smiles all around.
Ingredients
2 packages (14.1 oz each) refrigerated pie crusts (4 crusts total)
1 can (15 oz) pure pumpkin puree
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1.5 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
Whipped cream for topping
Instructions
Warm your oven to 375F (190C) and prepare two 12-cup muffin tins by lightly coating them.
Gently unroll your pie crusts and use a 3.5-inch cutter to create 24 circles, pressing each one carefully into the muffin tin cups.
In a mixing bowl, combine the pumpkin puree, heavy cream, light brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt, whisking until wonderfully smooth.
Evenly spoon the pumpkin custard filling into each of your mini pie crusts.
Bake for 22 to 26 minutes, or until the filling is nicely set and the crusts are a lovely golden brown.
Allow them to cool completely in the muffin tins before topping each with a dollop of whipped cream and serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g