Description
These Mini Pumpkin Pies are adorable and delicious treats perfect for any fall gathering. The creamy pumpkin filling is encased in a buttery crust and topped with a dollop of homemade whipped cream.
Ingredients
Units
Scale
Mini Pumpkin Pie Ingredients:
- 1 homemade pie crust disk, or 2 store-bought pie crust rolls
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Make Mini Pumpkin Pies: Unroll or roll out pie crusts into rounds. Place in muffin pan and mold to sides. Mix filling ingredients, divide into crusts, and bake.
- Make Whipped Cream: Beat heavy cream until soft peaks form. Add sugar and vanilla, beat until pipeable.
Notes
- Be careful not to overbeat the whipped cream.
- Feel free to adjust the spices in the filling to suit your taste preferences.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg