Description
Indulge in the warm flavors of fall with these delightful mini pumpkin pies. Each bite features a buttery, flaky crust surrounding a creamy pumpkin filling perfectly spiced with cinnamon, nutmeg, and ginger. Ideal for festive gatherings or cozy evenings at home, these charming desserts are easy to make and sure to impress friends and family alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and diced
- 2 tablespoons brown sugar
- 3 tablespoons ice water
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust: In a bowl, combine flour, diced butter, and brown sugar. Mix until crumbly. Gradually add ice water until the dough forms. Roll out and cut into circles for muffin tins.
- In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, eggs, and heavy cream until smooth.
- Fill each mini crust with the pumpkin mixture until three-quarters full.
- Bake for 25-30 minutes until set but slightly jiggly in the center.
- Cool before serving; enjoy warm or chilled.
Notes
- Always chill your pie crust before use for a flaky texture.
- Make sure to let your filling cool slightly before pouring it into the crust to avoid sogginess.
- A touch of vanilla extract can elevate your pumpkin filling significantly!
- Store your mini pumpkin pies in an airtight container in the fridge for up to three days.
- For reheating, simply pop them in a preheated oven for about 10 minutes to regain that fresh-baked warmth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg