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Mini Pumpkin Pies

Delightful mini pumpkin pies that are quick to make, perfect for any fall gathering, and irresistibly tasty.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 pre-made pie crust 1 pre-made pie crust (store-bought is just fine, no judgment here!) Pre-made for convenience
For the Filling
  • 15 oz 1 can (15 oz) pumpkin puree (not pumpkin pie filling – we want the pure stuff!)
  • ½ cup ½ cup brown sugar
  • ½ teaspoon ½ teaspoon cinnamon
  • ¼ teaspoon ¼ teaspoon nutmeg
  • ¼ teaspoon ¼ teaspoon ginger
  • ¼ teaspoon ¼ teaspoon salt
  • 1 cup 1 cup heavy cream
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roll out your pre-made pie crust and cut out mini circles about 3 inches in diameter. Gently press them into a mini muffin tin.
  3. In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir in the heavy cream, eggs, and vanilla extract until well blended.
  4. Carefully pour the pumpkin filling into each mini crust, filling each one about ¾ full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until the filling sets.
  2. Let the mini pies cool for about 10 minutes in the pan before transferring them to a wire rack.
Serving
  1. Top with a dollop of whipped cream if desired.

Notes

For storing leftovers, keep in an airtight container in the fridge for up to three days. You can prepare the filling a day in advance for convenience.