Easy Mini Pumpkin Pies
These easy mini pumpkin pies are individually sized cupcake-portion pies with a flaky premade crust and a perfectly spiced pumpkin filling. They bake up in a standard muffin tin in about 30 minutes and are a great make-ahead dessert for Thanksgiving or any fall occasion.
Ingredients
- 1 pie crust premade
- ⅔ cup pumpkin puree
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon salt
- 2 eggs
- 2 tablespoon buttermilk
- whipped cream optional garnish
- pumpkin pie spice optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray.
- Unroll the pie crust and use a 4-inch round cookie cutter to cut as many rounds as possible, rerolling as needed. Press each round into a muffin tin cavity.
- In a medium bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and buttermilk until smooth.
- Measure one heaping tablespoon of pumpkin filling into each prepared crust.
- Bake at 400 degrees for 10 minutes, then reduce heat to 325 degrees and bake for an additional 6 to 8 minutes until edges are browned and centers are set.
- Remove from oven and cool completely before removing from tin.
- Top with whipped cream and a sprinkle of pumpkin pie spice before serving.
Notes
**Storage**
Store in an airtight container in the refrigerator for up to 2 days. Add whipped cream just before serving. **Recipe Tips**
* Reroll the pie crust dough as many times as needed to get the most rounds possible.
* Run a butter knife around each pie before removing from the tin.
* Serve chilled with whipped cream added right before serving.
* Make these the day before — they taste better after chilling overnight.
Store in an airtight container in the refrigerator for up to 2 days. Add whipped cream just before serving. **Recipe Tips**
* Reroll the pie crust dough as many times as needed to get the most rounds possible.
* Run a butter knife around each pie before removing from the tin.
* Serve chilled with whipped cream added right before serving.
* Make these the day before — they taste better after chilling overnight.
Nutrition
Calories: 147kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 41mgSodium: 144mgPotassium: 85mgFiber: 1gSugar: 7gVitamin A: 3244IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.